Warm Brussels Sprouts Salad with Maple Bacon Dressing Recipe

Introduction

This warm Brussels sprouts salad with maple bacon dressing is a delicious way to enjoy a classic fall favorite. The combination of crispy bacon, toasted almonds, and a sweet and tangy dressing makes it a perfect side dish or light meal.

Ingredients

• 1 strip thick-cut bacon
• 1 small shallot, thinly sliced (about 1/4 cup)
• 8 oz. shredded Brussels sprouts (or 10 oz. whole Brussels sprouts)
• 1/4 cup sliced almonds, toasted
• 2 tbsp. dried cranberries
• Chunk of good Parmesan cheese, for grating
• 1 tsp. rendered bacon fat
• 2 tsp. good quality maple syrup
• 2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 2 tsp. good quality olive oil

Instructions

1. Step 1: Prepare the Brussels sprouts, shallot, and bacon. If using whole Brussels sprouts, trim off the woody stem ends and discard. Thinly slice or shred the Brussels sprouts with a sharp knife or mandoline. Thinly slice the shallot, then cut the bacon into 1/2-inch pieces.
2. Step 2: Toast the almonds by heating a large non-stick pan over medium heat. Once hot, add the sliced almonds and toast for 5–6 minutes, tossing occasionally, until lightly browned and fragrant. Transfer to a small bowl and set aside.
3. Step 3: Cook the bacon in the same pan over medium heat. Stir occasionally until most of the fat is rendered but the bacon is not yet crispy.
4. Step 4: Remove the pan from heat. Carefully spoon about a teaspoon of the rendered bacon fat into a clean small bowl. Add the maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper. Stir to combine, then whisk in the olive oil until the dressing is creamy. Adjust seasoning if needed.
5. Step 5: Return the pan with bacon to medium heat. Add the shallots with a pinch of salt and cook for a couple of minutes until softened and the bacon is crispy.
6. Step 6: Add the shredded Brussels sprouts to the pan with a drizzle of olive oil and a few cracks of black pepper. Stir to coat the sprouts with bacon and shallots. Cook for 3–4 minutes until the sprouts are softened and a darker shade of green. Transfer the mixture to a serving bowl or plate.
7. Step 7: Toss the warm Brussels sprouts with the dressing, toasted almonds, and dried cranberries. Use a microplane or grater to finely grate Parmesan cheese over the top and serve immediately.

Tips & Variations

• For extra crunch, add crispy fried shallots on top before serving.
• Substitute toasted walnuts or pecans for the almonds if preferred.
• Use a splash of apple cider vinegar in the dressing for added acidity.
• You can prepare the Brussels sprouts and bacon mixture ahead and reheat gently before tossing with fresh dressing and toppings.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the Brussels sprouts. Add fresh dressing if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for texture and flavor, but if using frozen, thaw and drain them well before cooking to avoid excess moisture.

Is it necessary to make the dressing with rendered bacon fat?

The rendered bacon fat adds a rich, smoky depth to the dressing, but you can substitute with extra olive oil if you prefer a lighter version.

Warm Brussels Sprouts Salad with Maple Bacon Dressing Recipe

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★★★★★

4.9 from 123 reviews

This Warm Brussels Sprouts Salad with Maple Bacon Dressing is a delightful blend of tender shredded Brussels sprouts, crispy bacon, toasted almonds, and dried cranberries tossed in a sweet and tangy maple bacon dressing. Finished with freshly grated Parmesan, it’s a comforting, flavorful side dish perfect for fall and winter meals.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad

• 1 strip thick-cut Bacon
• 1 small Shallot (thinly sliced, about 1/4 cup)
• 8 oz. Shredded Brussels Sprouts (or 10 oz. Whole Brussels Sprouts)
• 1/4 cup Sliced Almonds (toasted)
• 2 tbsp. Dried Cranberries
• Chunk of good Parmesan Cheese (for grating over the top)

Dressing

• 1 tsp. rendered Bacon Fat
• 2 tsp. good quality Maple Syrup
• 2 tsp. Dijon Mustard
• 1 tsp. fresh Lemon Juice
• 2 tsp. good quality Olive Oil

Instructions

1. Prepare the Brussels Sprouts, Shallot, and Bacon. If using whole Brussels sprouts, trim off the woody stem ends and discard. Thinly slice or shred the Brussels sprouts using a sharp knife or mandoline. Thinly slice the shallot, and cut the bacon into 1/2 inch pieces.
2. Toast the Almonds. Heat a large, non-stick skillet over medium heat. Once hot, add the sliced almonds and toast for 5–6 minutes, tossing occasionally, until they are lightly browned and fragrant. Transfer toasted almonds to a small bowl and set aside.
3. Start to Cook the Bacon. In the same skillet, add the chopped bacon pieces and cook over medium heat, stirring occasionally, until most of the fat has rendered but the bacon is not yet crispy. Remove the pan from heat to proceed with dressing preparation.
4. Make the Dressing. Carefully spoon about 1 teaspoon of rendered bacon fat into a clean small bowl. Stir in maple syrup, Dijon mustard, lemon juice, and a pinch of salt and pepper. Whisk in olive oil until the mixture is creamy and well blended. Adjust seasoning with additional salt and pepper as needed.
5. Cook the Shallots and Bacon. Return the skillet with bacon to medium heat. Add the thinly sliced shallots and a pinch of salt. Cook, stirring, for a couple of minutes until shallots soften and bacon becomes crispy.
6. Cook the Brussels Sprouts. Add shredded Brussels sprouts to the pan with a small drizzle of olive oil and a few cracks of black pepper. Stir well to coat the Brussels sprouts in bacon, shallots, and rendered fat. Cook for 3–4 minutes until the sprouts soften slightly and deepen in color. Transfer the mixture to a serving bowl or plate.
7. Toss with Dressing and Serve. While still warm, toss the Brussels sprouts mixture with the prepared maple bacon dressing, toasted almonds, and dried cranberries. Use a microplane grater to finely grate Parmesan cheese over the top. Serve immediately for the best flavor and texture.

Notes

• For a vegetarian version, omit the bacon and use vegetable oil or butter for cooking, adjusting the dressing accordingly.
• To save time, pre-shredded Brussels sprouts can be used instead of whole ones.
• Toast almonds carefully as they can burn quickly; keep stirring for even toasting.
• Dried cranberries can be substituted with dried cherries or raisins for variation.
• Use freshly grated Parmesan for best flavor rather than pre-grated cheese.
• This salad is best served warm but can be enjoyed at room temperature.

Keywords: Brussels sprouts salad, maple bacon dressing, warm salad, toasted almonds, fall side dish, easy Brussels sprouts recipe