Brussels Sprouts With Bacon Salad is an easy recipe for a delicious side dish. Brimming with fresh Brussels, apple, dried cranberries, pecans and bacon, this recipe is flavored with a homemade maple dressing.
Brussels Sprouts with Bacon Salad
Have you ever eaten raw brussels sprouts? If not, you are in for a treat when you give this brussels sprouts salad a try.
Every forkful of brussels sprouts with bacon and maple syrup will delight your tastebuds and is guaranteed to make you a new fan of brussels sprouts!
A homemade maple vinaigrette lightly coats fresh sprouts.
Apple and cranberries add bursts of sweetness.
Candied pecans lend a crunch and crispy savory bacon adds a hint of salty notes and lots of flavor.
If you’re not a fan of this little cruciferous vegetable, you will be once you taste this flavorful Brussel sprouts salad!
A wonderful accompaniment for a rib roast or turkey dinner, this side dish is a refreshing change from roasted brussels.
Sometimes I make the homemade maple vinaigrette with orange juice in place of the lemon juise and I stir in a little orange zest too!
Any way you make it, Brussels Sprouts With Bacon will be a welcome addition to your meal.
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How to make brussel sprouts with bacon
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Combine the maple syrup, olive oil, lemon juice, kosher salt and pepper in a mason jar; cover and shake until blended. Reserve until ready to serve the salad.
- In a medium skillet, cook bacon over medium-high heat until crisp. Transfer bacon to a paper towel, let drain and then chop.
- Shred the brussels sprouts in a food processor or thinly slice using a sharp knife.
- In a large bowl combine the shredded brussels sprouts, apple, red onion, pecans, cranberries and chopped bacon.
- When ready to serve, toss the brussels sprouts salad mixture with the reserved salad dressing until evenly coated and serve.
Swirls of Flavor Recipe Tips
- It is important to use 100% pure maple syrup for the best flavor
- Add shredded cheese or diced cheese. Sharp cheddar cheese goes well with the maple flavor of this salad recipe
- Parmesan cheese would be a flavorful and salty addition
- Top with cooked chicken, beef or shrimp and make it a main dish salad for a light lunch or dinner
- Sprinkle with pumpkin seeds for added crunch
Substitutions
- Use turkey bacon in place of bacon
- Diced pancetta can be substituted for the bacon
- Golden raisins can be used instead of the dried cranberries
- White onion or yellow onion can be substituted for the red onion
- Shallots would be a good substitute for red onion
- You can use your favorite candied nut instead of the candied pecans
- A Gala apple can be substituted for the honey crisp apple
- If you prefer a less sweet apple you can use a Granny Smith apple instead of the honey crisp apple
Equipment
Storage
- Store the leftover salad in an airtight container in the refrigerator.
- The salad will soften in the refrigerator and will stay fresh for 1-2 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients for shaved brussel sprouts
- 100% pure maple syrup
- extra virgin olive oil
- fresh lemon juice
- kosher salt
- black pepper
- bacon
- brussels sprouts
- honey crisp apples
- red onion
- candied pecans
- dried cranberries
Easy Brussels sprouts recipes
- Air fryer Brussels sprouts
- Brown sugar brussels sprouts
- Smashed Brussel sprouts with prosciutto
- Roasted Brussel sprouts
- Orange Brussel sprouts salad
Brussel Sprout Salad with Maple Dressing
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Equipment
Ingredients
Maple Vinaigrette
- 1/3 cup 100% pure maple syrup
- 1/4 cup extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Salad
- 4 slices bacon
- 1 pound brussel sprouts trimmed
- 2 honey crisp apples cored and chopped
- 1/4 cup chopped red onion
- 1/2 cup candied pecans
- 1/2 cup dried cranberries
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Instructions
Maple Vinaigrette:
- Combine the maple syrup, olive oil, lemon juice, kosher salt and pepper in a mason jar; cover and shake until blended. Reserve until ready to serve the salad.
Salad:
- In a medium skillet, cook bacon over medium-high heat until crisp. Drain on paper towels then chop.
- Shred the brussels sprouts in a food processor or thinly slice using a sharp knife. You will have about 6 cups of shredded sprouts.
- In a large bowl combine the brussels sprouts, apple, red onion, pecans, cranberries and chopped bacon.
- When ready to serve, toss the brussels sprouts salad mixture with the reserved vinaigrette until evenly coated and serve.
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