I love a Warm Brussels Sprouts Salad any day, especially around the holidays. This salad is loaded with fresh fall ingredients. It’s got beautiful colors and textures!
This fall salad features warm sautéed shaved Brussels sprouts, crispy bacon, fresh apples, walnuts, pomegranate seeds, and so much more.
My warm Brussels sprouts salad comes together in just 30 minutes or less. It’s a great holiday side dish, and also makes a light lunch any day of the week!
I’ve been looking for ways to make sides that don’t require oven space, and this one is just perfect.
I recently made this warm Brussels sprouts salad in preparation for Thanksgiving this year, and let me tell you…it’s AMAZING! So good, I could not stop eating it. Same with my Sautéed Brussels Sprouts with Bacon and Brussels Sprouts with Cranberries.
This festive salad is made with thinly shaved Brussels sprouts that I lightly sauté along with shallots. Then, it’s tossed with fresh apples, bacon, pomegranate seeds, walnuts, and parmesan cheese. And the dressing, oh my! It’s a maple bacon dressing that takes everything to the next level.
Brussel sprouts are one of my favorite vegetables to cook with during the fall because they’re so delicious and versatile.
I’ve made everything from Balsamic Glazed Brussel Sprouts and my popular Roasted Butternut Squash and Brussels Sprouts, to Brussels Sprouts with Cranberries so far. Give these a try!
Why I love making this warm Brussels sprouts salad:
- It’s a beautiful salad! The colors here really pop. It is always a showstopper for the holidays!
- Great texture and flavor: Tender with a bite, and the fresh apples and nuts add extra crunch. The bacon and cheese add that savory flavor contrast.
- Super easy, with minimal prep. Takes just 30 minutes from start to finish!
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Ingredient Notes
This warm Brussels sprouts salad is full of contrasting flavors and textures and all of the ingredients can be found in your local grocery store, if not in your kitchen already! As always, ingredient quantities are listed in the recipe card below.
- Brussels sprouts: Trim the bottom stalk and remove the outer layer if you see damaged leaves. I like to use a sharp knife to thinly slice half of the sprouts, and also a mandoline to get the rest of them extra thin for texture.
- Bacon: The cooked bacon is added into the salad for an awesome crunchy texture and salty smoky flavors. Even better, I then use some of the rendered fat to cook the shallots and sprouts, and also to make the dressing.
- Shallots: Add little bits of mild, sweet onion flavor.
- Fresh apples: I use honeycrisp apples, as they’re not as tart as Granny Smith apples. Add a fresh and crunchy element to the warm salad.
- Pomegranate seeds: Not only do they add that slightly sweet and tart flavor, but also a beautiful pop of red color to the salad.
- Walnuts: Roughly chopped. Any other nuts will work too.
- Parmesan cheese: As always, I recommend grating our own from a block for fresher, better tasting cheese.
- Salt and pepper to taste.
- Maple syrup: Drizzled at the end. Maple syrup pairs well with brussels sprouts, bacon, and walnuts.
- For the maple bacon dressing, you need some of the rendered bacon fat, extra virgin olive oil, maple syrup, dijon mustard, lemon juice and zest.
Step-by-Step Tutorial
Most of the prep work is slicing and then cooking the bacon and shallots. Everything else comes together in a salad bowl! Let me show you how I make my warm Brussels sprouts salad.
Step 1 | Cook the bacon
Cook the bacon in a large skillet. There are other ways to cook bacon, but I like doing it over the stovetop to make sure to get that delicious rendered bacon fat (so, do not wipe the skillet clean!).
Once cooked, remove the bacon, and separate about 3 teaspoons of rendered bacon fat for the dressing, and leave the rest in the skillet. Dice the bacon into smaller pieces.
Step 2 | Prep the Brussels sprouts
Trim the bottom of the sprouts and remove any outer leaves that look bruised or damaged. Using a sharp knife, thinly slice half of the Brussels sprouts. Then, use a mandoline to shave the rest into even thinner slices (almost like a slaw). This gives them a variety of textures.
If you don’t have a mandoline, you can just thinly slice everything with your sharp knife.
Step 3 | Sauté the sprouts and shallots
Add the shallots in the same skillet as the bacon fat and cook for 1 minute. Then, add the sliced sprouts and cook for just 3 to 5 minutes until soft and warmed through. If needed, add olive oil.
Work in batches if needed, so they don’t steam up too much and get soggy. Season with salt and pepper to taste.
Step 4 | Make the maple bacon dressing
Combine all the dressing ingredients, including the 3 teaspoons of bacon fat, into a mason jar. Cover with a tight-fitting lid and shake until well combined.
Step 5 | Assemble the salad
Combine everything into a large serving bowl. Pour the dressing into the salad and toss until evenly combined.
Finish with a few drizzles of maple syrup and grate some Parmesan cheese on top and top. Enjoy!
Prep Ahead Tips
Prep-ahead recipes are always so convenient when cooking for the holidays. The ingredients for this warm brussels sprouts salad can be prepared 1-2 days in advance, and when ready to serve, 10 minutes is all it takes to bring everything together!
- Thinly slice the Brussels sprouts and shallots. Store in a bag. Don’t sauté them yet – wait until the day of.
- Wait until serving to dice the apple, as it will turn brown when stored.
- Cook the bacon 1-2 days ahead, and save the rendered bacon fat. When ready to use, simply heat up the fat in a skillet and carry on with the recipe as directed.
- Dressing: You can also make the dressing a couple of days ahead and keep it refrigerated. When ready to serve, pop it in the microwave oven for a few seconds to loosen it up.
Tip: I wouldn’t recommend assembling this salad too early, as it is best served fresh and warm to preserve that amazing crunchy texture.
Pairing and Serving Ideas
This beautiful salad will look good on any dinner table! Whether it’s a family dinner during the week or part of your Thanksgiving or Christmas dinner, it’s a side dish that pairs well with so many things!
Serve it with other holiday favorites like juicy Slow Cooker Turkey Breast or Brown Sugar Glazed Ham. If you’re not a turkey person, try this delicious Apple Cider Braised Pork Roast instead.
Looking for more holiday side dishes? Give these a try for a delicious feast.
Recipe FAQs
No. Fresh is best here since they need to be thinly sliced.
This is a warm salad, so the idea is to cook them just slightly. However, if that’s not your jam, feel free to use thinly sliced raw sprouts for extra crunch like I do in my Shaved Brussels Sprouts Salad with Kale.
Try similar fruits like pears. You can also throw in some kale or other greens. Swap the walnuts for pine nuts, pecans, or almonds. Or add raisins or dried cranberries for extra sweetness.
Tips for Success
- Don’t forget to save the rendered bacon fat for sautéing and for the dressing.
- Toss your salad in dressing right before serving so it doesn’t get soggy.
- Use a sharp knife to thinly slice the brussels sprouts (about half of them), and also a mandoline to slice the rest even thinner, almost like a slaw. This really helps with texture.
- You only need to sauté the sprouts for like 3 or 5 minutes. The idea is to get them warm, but also keep them crisp tender.
- Use freshly grated or shaved parmesan cheese. Fresh tastes so much better!
- If you have time, toast the walnuts for added texture and nutty flavor. You can also use walnuts.
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Warm Brussels Sprouts Salad
Equipment
Ingredients
- 6 strips thick-cut bacon - plus more if preferred
- 1 pound fresh Brussels sprouts
- 2 shallots, thinly sliced
- 2 cups diced honeycrisp apples
- 1 cup walnuts - roughly chopped
- 1 cup pomegranate seeds - plus more for garnish
- ¼ cup shredded parmesan cheese - plus more for garnish
- Salt and pepper - to taste
- Maple syrup - to taste
Maple Bacon Dressing:
- 3 teaspoons rendered bacon fat - from cooking the bacon, see instructions
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 medium lemon - zested and juiced
- Salt and pepper to taste
Instructions
- In a skillet, cook the bacon until crispy. Then, chop into smaller pieces. Set aside 3 teaspoons of the bacon fat for the dressing. Leave the rest of the bacon fat in the skillet, don’t throw it away.
- Trim the bottom stalk of the Brussels sprouts and remove the outer layer leaves if they are bruised or damaged.
- Then, thinly slice the sprouts. I like to slice about half of them using a sharp knife, and shave the rest using a mandoline to get even thinner slices, almost like a slaw. This helps with texture.
- In the same skillet with the bacon fat, add the sliced shallots and cook for 1 minute. Then, sauté the sliced Brussels sprouts for just 3 to 5 minutes until warm and softened. If needed, add olive oil to the pan. Season with salt and pepper to taste. Tip: You may need to do it in batches, depending on the size of your pan. Don't overcrowd the pan.
- Transfer the warm brussels sprouts to a large serving bowl. Then, add the diced apples, walnuts, pomegranate seeds, the cooked diced bacon, and parmesan cheese.
- Make the maple bacon dressing: In a mason jar, combine all the dressing ingredients, including the 3 teaspoons of bacon fat you set aside. Shake until well-combined. Adjust to taste as needed.
- Toss the salad with the prepared dressing. Finish with a few more drizzles of maple syrup to taste and more parmesan cheese on top. Garnish with pomegranate seeds, if preferred. Enjoy this salad warm!
Notes
- Slicing: For the Brussels sprouts, thinly slice about half with a sharp knife, and use a mandoline for the rest to get an extra fine, slaw-like texture, which enhances the dish.
- Don’t overcook the sprouts: Sauté the sprouts for just 3 or 5 minutes, enough to warm them while keeping them crisp-tender.
- Remember to save the rendered bacon fat. You’ll need it for sautéing and making the dressing.
- If making ahead, toss the salad with dressing just before serving to prevent sogginess.
- Prep ahead: Slice the Brussels sprouts and shallots, but wait to sauté until the day of serving. Chop the walnuts and other toppings, except the apples. Cook the bacon 1-2 days ahead and save the fat. The dressing can be made in advance and refrigerated, and then microwave briefly to loosen before serving.
- Add-ins: Kale, mixed greens.
- Extra toppings: Pears, roasted butternut squash.
- Bacon: Turkey bacon, pancetta, prosciutto.
- Walnuts: Pecans, pine nuts.
- Parmesan cheese: Feta or goat cheese.
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