Description
A vibrant and flavorful Maple Bacon Shredded Brussels Sprouts salad combining crispy bacon, tender-charred Brussels sprouts, toasted pecans, and sweet dried cranberries, all tossed in a tangy maple-Dijon dressing. Perfect as a warm or chilled side dish that balances savory, sweet, and tangy flavors with satisfying crunch.
Ingredients
Scale
Dressing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
Main Ingredients
- 8 ounces bacon, finely chopped into ‘bacon bit’ pieces
- 2 pounds Brussels sprouts, trimmed and sliced ¼-inch thick
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Toppings
- ½ cup toasted pecans, coarsely chopped
- ½ cup dried cranberries
Instructions
- Make the dressing: In a small bowl or mason jar, whisk or shake together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme until well combined. Set aside to let the flavors meld while you prepare the other ingredients.
- Cook the bacon: Place the chopped bacon in a large skillet over medium heat. Cook for 7-8 minutes, stirring occasionally, until the bacon is fully cooked and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Drain all but about 2 tablespoons of the bacon grease from the skillet carefully.
- Sauté the Brussels sprouts: Add the shredded Brussels sprouts to the skillet with the reserved bacon grease, arranging some whole pieces directly on the skillet’s surface to achieve a nice char. Cook for 5-7 minutes, stirring only every couple of minutes to allow the sprouts to caramelize and char slightly while retaining some crunch.
- Season the sprouts: During the last minute of cooking, sprinkle in the salt and black pepper. Stir to combine. When the Brussels sprouts are bright green and almost cooked through but still crunchy, transfer them to a large bowl.
- Combine and serve: For a warm salad, immediately drizzle the cooked Brussels sprouts with the prepared dressing, then add the toasted pecans, dried cranberries, and crispy bacon. Toss until evenly coated and serve right away. For a chilled version, refrigerate the cooked Brussels sprouts, bacon, and dressing separately, then toss everything together just before serving to maintain crispness and freshness.
Notes
- Shredding the Brussels sprouts thinly helps them cook quickly and absorb the dressing flavors better.
- You can prepare the bacon and dressing ahead to save time on serving day.
- Adjust the seasoning according to taste for salt and sweetness.
- For added texture, toast the pecans lightly before adding.
- This salad works great served warm or cold, fitting different meal preferences and seasons.
