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Best Lightened-Up Brussels Sprout Salad with Bacon

Lightened-Up Brussels Sprout Salad with Bacon - featured image
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A warm Brussels sprout salad with crispy bacon, toasted pecans, and dried cranberries tossed in a light vinaigrette. It’s quick, forgiving, and packed with flavor that makes you forget you’re eating something healthy.

Ingredients

Scale
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 4 slices (about 60g) bacon, chopped
  • ½ cup (60g) pecans, roughly chopped
  • ¼ cup (40g) dried cranberries
  • 1 small shallot, thinly sliced
  • 3 tablespoons (45ml) olive oil, divided
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Trim Brussels sprouts by cutting off dry stem ends and removing any yellow or loose outer leaves. Cut each sprout in half lengthwise (quarter if large).
  2. In a large bowl, toss sprouts with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a baking sheet, cut side down.
  3. Roast for 20-25 minutes until tender and crispy-edged. Do not stir halfway.
  4. While sprouts roast, cook bacon in a cold skillet over medium heat for 6-8 minutes until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon bacon fat in the pan.
  5. Add pecans to the warm skillet with reserved bacon fat. Toast over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly browned. Transfer to a plate to cool.
  6. Make dressing: In a small bowl or jar, whisk together remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper.
  7. Transfer roasted sprouts to a large mixing bowl. Add cooked bacon, toasted pecans, dried cranberries, and sliced shallot. Pour dressing over and toss gently to combine.
  8. Serve immediately, garnished with extra pecans or flaky salt if desired.

Notes

For extra crispy bacon, start it in a cold pan. Dry sprouts thoroughly after washing to avoid sogginess. Don’t overcrowd the baking sheet. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3-4 minutes.

Nutrition

Keywords: Brussels sprout salad, warm salad, bacon, pecans, healthy side dish, holiday salad, lightened-up

Find it online: https://dinadishes.com/best-lightened-up-brussels-sprout-salad-with-bacon/