Warm Brussels Sprouts Salad with Maple Bacon Dressing Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
