When the weather turns crisp and the leaves begin to fall, it’s time to bring out the warm, comforting dishes—and this warm Brussels sprouts salad with bacon and apple delivers exactly that.
This isn’t your typical salad. It’s hearty, satisfying, and layered with incredible textures: crispy bacon, tender sautéed Brussels sprouts, crunchy apples, toasted pecans, and chewy dried cranberries—all tossed in a bright, sweet-tangy maple citrus dressing.
Think of it as comfort food… in salad form.
✨ Why You’ll Love This Recipe
- Perfect sweet & savory balance – smoky bacon meets maple sweetness and citrus brightness
- Loaded with texture – crisp, crunchy, tender, and chewy in every bite
- Warm & cozy – ideal for fall and winter meals
- One-skillet recipe – quick and convenient
- Holiday-worthy – elegant enough for Thanksgiving, easy enough for weeknights
🛒 Ingredients
For the Salad
- 1/2 cup pecans (roughly chopped)
- 6 slices bacon
- 1 small shallot (thinly sliced) or 1/4 cup onion
- 2 garlic cloves (minced)
- 1 lb (450g) Brussels sprouts (shredded)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp fresh orange juice (or lemon juice)
- 1/3 cup dried cranberries
- 1 apple (thinly sliced – Honeycrisp recommended)
- Optional: 2 tbsp grated parmesan cheese
For the Maple Citrus Dressing
- 1/4 cup olive oil
- 2 tbsp fresh orange juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
🔪 Instructions
1. Toast the Pecans
In a dry skillet over medium heat, toast the pecans for 3–5 minutes until fragrant. Set aside.
2. Cook the Bacon
Cook bacon in the same skillet until crispy. Transfer to paper towels, then leave about 1 tablespoon of bacon fat in the pan.
3. Sauté the Aromatics
Add the shallot and cook for about 2 minutes until soft. Stir in garlic.
4. Cook the Brussels Sprouts
Add shredded Brussels sprouts, salt, and pepper. Cook for 8–10 minutes until tender and slightly browned.
Stir in the orange juice and remove from heat.
5. Assemble the Salad
Chop the bacon and add it to the skillet along with:
- apples
- dried cranberries
- toasted pecans
Toss everything together.
6. Make the Dressing
Whisk all dressing ingredients until smooth and emulsified.
7. Finish & Serve
Pour dressing over the warm salad and toss gently.
Top with parmesan if desired. Serve warm.
🍁 Tips for Success
- Slice Brussels sprouts thinly for even cooking
- Don’t skip toasting the pecans—it boosts flavor dramatically
- Add apples just before serving to keep them crisp
- Use fresh orange juice for the best flavor
🔄 Variations
- Vegetarian version: Replace bacon with roasted sweet potatoes or crispy chickpeas
- Nut-free: Skip pecans or replace with sunflower seeds
- Extra protein: Add grilled chicken or turkey
- Different fruit: Try pears instead of apples
❓ FAQs
Can I make this ahead of time?
Yes! Prepare all components separately and store in the fridge. Assemble and warm before serving.
Can I serve it cold?
You can, but it’s best warm or at room temperature for maximum flavor.
Can I use frozen Brussels sprouts?
Fresh is best. Frozen tends to be softer and less crisp after cooking.
🍽️ Serving Suggestions
This salad pairs beautifully with:
- Roasted chicken or turkey
- Pork tenderloin
- Creamy soups
- Holiday meals like Thanksgiving or Friendsgiving
- Cornbread or dinner rolls for a full meal