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Cozy Warm Brussels Sprout Salad with Bacon & Pecans

warm brussels sprout salad with bacon - featured image
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A warm, hearty Brussels sprout salad with crispy bacon, toasted pecans, and a tangy maple-Dijon dressing. This quick and easy side dish is perfect for fall and winter, converting even the biggest Brussels sprout skeptics.

Ingredients

Scale
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 6 slices (about 180g) bacon, chopped
  • 1/2 cup (60g) pecans, roughly chopped
  • 2 tablespoons (30ml) pure maple syrup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (1g) freshly ground black pepper
  • 1 medium shallot, finely minced
  • 1/4 cup (25g) shaved Parmesan cheese (optional)

Instructions

  1. Prep the Brussels sprouts: Rinse the sprouts under cold water and pat them completely dry. Trim off the tough stem ends and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem. Quarter any giant ones so everything cooks evenly.
  2. Cook the bacon: Place the chopped bacon in a cold skillet and set it over medium heat. Cook slowly, stirring occasionally, until the fat renders and the bacon turns crispy and brown, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
  3. Toast the pecans: Add the chopped pecans to the warm bacon fat and stir for about 2 minutes until fragrant and slightly darkened. Scoop them out with a slotted spoon and set aside with the bacon.
  4. Sear the Brussels sprouts: Add the halved sprouts to the skillet cut-side down in a single layer. Cook undisturbed for 4-5 minutes until the cut sides are deep golden brown. Season with salt and pepper, then toss and continue cooking for another 3-4 minutes until tender but still with a little bite.
  5. Make the dressing: While the sprouts cook, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, and minced shallot in a small bowl. Season with a pinch of salt and pepper.
  6. Assemble the salad: Transfer the hot Brussels sprouts to a large mixing bowl. Pour the dressing over them while still warm. Add the crispy bacon and toasted pecans. Toss gently to combine.
  7. Finish and serve: Transfer to a serving platter or individual bowls. Top with shaved Parmesan if using, and a final crack of black pepper. Serve immediately while still warm.

Notes

Pat the sprouts completely dry to ensure proper searing. Don’t move the sprouts too soon; let them develop a deep golden crust. Make the dressing while the sprouts cook to save time. Pour dressing over warm sprouts for better absorption. Serve immediately for best texture.

Nutrition

Keywords: Brussels sprout salad, warm salad, bacon, pecans, maple Dijon, fall recipe, winter recipe, holiday side dish

Find it online: https://ovenmila.com/cozy-warm-brussels-sprout-salad-with-bacon-and-pecans/