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Best Warm Brussels Sprout Salad with Bacon & Pecans

warm Brussels sprout salad with bacon and pecans - featured image
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This crowd-pleasing warm Brussels sprout salad with bacon and pecans is the perfect side dish for dinner parties and holiday gatherings. Sautéed in bacon fat and tossed with a warm maple-Dijon dressing, it’s a flavor party in every bite.

Ingredients

Scale
  • 1½ pounds (about 680g) Brussels sprouts, trimmed and halved
  • 6 strips (about 180g) thick-cut bacon, chopped
  • ½ cup (60g) pecans, roughly chopped
  • 1 medium shallot, thinly sliced
  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45ml) maple syrup
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Prep the Brussels sprouts: Rinse under cold water and pat dry. Trim tough stem ends, remove yellow or wilted leaves, and cut each sprout in half lengthwise. Quarter any large ones for even cooking. Set aside.
  2. Toast the pecans: Heat a dry skillet over medium heat. Add chopped pecans and stir constantly for 3-5 minutes until fragrant and slightly darker. Transfer to a small bowl to cool.
  3. Cook the bacon: In the same skillet, cook chopped bacon over medium heat, stirring occasionally, until crispy and browned (8-10 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave rendered fat in the pan.
  4. Sauté the shallot: Reduce heat to medium-low. Add sliced shallot to the bacon fat and cook for about 2 minutes until softened and translucent.
  5. Cook the Brussels sprouts: Increase heat to medium-high. Add halved Brussels sprouts to the skillet in a single layer (work in batches if needed). Cook undisturbed for 4-5 minutes until cut sides are deeply golden and caramelized. Toss and continue cooking for another 4-5 minutes until tender but still bright green. Season with salt and pepper.
  6. Make the warm dressing: While sprouts cook, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil in a small bowl or shake in a jar.
  7. Combine everything: Remove skillet from heat. Pour dressing over warm sprouts and toss to coat. Add crispy bacon and toasted pecans (reserve a small handful for garnish). Toss gently.
  8. Serve immediately: Transfer to a serving platter or large bowl. Top with reserved bacon and pecans. Serve warm.

Notes

Don’t overcrowd the pan to ensure caramelization. Pat sprouts dry before cooking. Toast pecans in advance. Serve immediately for best texture. For a vegetarian version, skip bacon and sauté sprouts in 3 tablespoons olive oil with a pinch of smoked paprika. For nut-free, replace pecans with sunflower seeds or pepitas.

Nutrition

Keywords: warm Brussels sprout salad, Brussels sprouts with bacon, maple Dijon Brussels sprouts, holiday side dish, easy Brussels sprouts recipe

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