Warm Brussels Sprouts Salad
This Warm Brussels Sprouts Salad is made with lightly sautéed Brussels sprouts and shallots, tossed the fresh apples, walnuts, bacon, and more. The dressing is a delicious maple bacon dressing.
Servings: 6 people
Calories: 449kcal
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.
Disclaimer: Nutritional values (per slice) are approximates only.
Nutrition
Calories: 449kcal | Carbohydrates: 25g | Protein: 12g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 440mg | Potassium: 617mg | Fiber: 7g | Sugar: 12g | Vitamin A: 645IU | Vitamin C: 79mg | Calcium: 106mg | Iron: 2mg