Warm Brussels Sprouts Salad with Bacon and Apple
This is a warm Brussels sprouts salad filled with crispy bacon, sweet apple, toasted pecans, and dried cranberries, all tossed in a bright maple-orange dressing. This is a flavorful, hearty side dish for fall or winter meals. You can make it vegetarian, if desired. See recipe Note for details.
Foto: Sally's Baking Addiction — Sally
Bahan-bahan
- 1/2 cup (60g) roughly chopped pecans
- 6 slices bacon
- 1 small shallot, thinly sliced (or 1/4 cup (35g) finely chopped yellow onion)
- 2 g arlic cloves, minced
- 16 ounces (1 lb./454g) Brussels sprouts, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons fresh lemon juice or orange juice
- 1/3 cup (50g) dried cranberries
- 1 apple, thinly sliced and halved for bite-size pieces (I recommend Honeycrisp)
- optional, for garnish: 2 Tablespoons freshly shredded parmesan cheese
- 1/4 cup (57g/60ml) extra virgin olive oil
- 2 Tablespoons (30g/ml) fresh orange juice
- 1 Tablespoon (21g/15ml) pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Langkah-langkah
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Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
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Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to paper-towel-lined plate, and then remove all but 1 Tablespoon of bacon grease from the skillet.
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Add the sliced shallot and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.
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Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.
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Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
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Make the dressing: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
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If desired, top with optional parmesan cheese before serving. Serve salad warm.
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Store leftover salad in an airtight container in the refrigerator for up to 5 days.
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