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Quick Warm Brussels Sprout Salad with Bacon and Pecans

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A quick and easy warm Brussels sprout salad with crispy bacon, toasted pecans, and a tangy lemon-maple dressing. Ready in under 20 minutes, this restaurant-quality dish is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and thinly sliced (about 4 cups shredded)
  • 6 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons bacon fat (reserved from cooking the bacon)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon maple syrup (or honey)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup shaved Parmesan cheese (optional)

Instructions

  1. Prep your ingredients first (5 minutes). Trim the tough ends off the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half lengthwise, then thinly slice crosswise into shreds about 1/8-inch thick. Chop bacon into 1/2-inch pieces and roughly chop pecans. Measure out dressing ingredients.
  2. Toast the pecans (3 minutes). Heat a dry skillet over medium heat. Add chopped pecans and cook, stirring frequently, until fragrant and lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside.
  3. Cook the bacon (6 to 8 minutes). In the same skillet, add chopped bacon and cook over medium heat, stirring occasionally, until crisp and golden brown. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan (about 2 to 3 tablespoons).
  4. Make the warm dressing (1 minute). In a small bowl, whisk together 2 tablespoons reserved bacon fat, olive oil, lemon juice, maple syrup, Dijon mustard, and minced garlic (if using) until emulsified. Season with salt and pepper to taste.
  5. Cook the Brussels sprouts (4 to 5 minutes). Return skillet to medium-high heat. Add shredded Brussels sprouts and cook, stirring frequently with tongs, until bright green and just starting to wilt, about 3 to 4 minutes. They should still have some bite.
  6. Combine everything (1 minute). Remove skillet from heat. Pour warm dressing over cooked sprouts and toss well. Add crispy bacon, toasted pecans, and dried cranberries (if using). Toss again until evenly distributed.
  7. Serve immediately. Transfer to a serving bowl or plates. Top with shaved Parmesan cheese and extra black pepper if desired. Serve warm.

Notes

Don’t overcook the sprouts; they should be warm and slightly wilted but still have a bite. Use fresh lemon juice for best flavor. For a vegetarian version, skip bacon and use 3 tablespoons olive oil plus 1 tablespoon smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: warm Brussels sprout salad, bacon, pecans, quick salad, weeknight dinner, gluten-free, low-carb

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