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Warm Brussels Sprouts Salad with Bacon & Apple

A cozy fall salad made with roasted Brussels sprouts, crispy bacon, sweet apples, toasted pecans, and a warm tangy vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Fall
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1.5 pounds Brussels sprouts trimmed and halved
  • 6 slices bacon chopped
  • 1 Honeycrisp apple thinly sliced
  • 0.25 small red onion thinly sliced
  • 0.5 cup pecans roughly chopped
  • 2 tbsp olive oil
  • salt to taste
  • black pepper to taste
Warm Vinaigrette
  • 3 tbsp bacon drippings reserved
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20–25 minutes until golden and crispy on the edges.
  4. Cook chopped bacon in a skillet until crispy and reserve 3 tablespoons of bacon drippings.
  5. Toast pecans lightly in the same skillet and set aside.
  6. Whisk vinegar, Dijon mustard, maple syrup, olive oil, and garlic into the warm bacon drippings.
  7. Combine Brussels sprouts, bacon, apples, onion, and pecans in a large bowl.
  8. Pour warm vinaigrette over salad, toss gently, and serve immediately.

Notes

Best served warm and fresh. Add goat cheese or dried cranberries for extra flavor and holiday flair.