Brussels Sprout Salad with Warm Bacon Vinaigrette

Name: Brussels Sprout Salad with Warm Bacon Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 pound Brussels sprouts; 4 lices Bacon; 1 ripe bosc pear; 2/3 cup Blue cheese crumbles; ½ cup raw pecans; 1 teaspoon olive oil; 1 tablespoon pure maple syrup; ½ teaspoon dried oregano; Pinch ground cinnamon; Pinch salt; ¼ cup liquid bacon drippings; ¼ cup apple cider vinegar; 1 tablespoon + 1 teaspoon pure maple syrup; 2 cloves garlic; 1/8 teaspoon ground cinnamon; ¼ teaspoon salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 Servings
Calories
283 kcal
Course
Salad
Cuisine
American

Brussels Sprout Salad with Warm Bacon Vinaigrette

Tyler Espinosa

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A classic salad recipe for fall and winter, this Brussels Sprout Salad with Warm Bacon Vinaigrette is an excellent side dish or main entrée!

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Ingredients

Servings

For the Salad:

1 pound Brussels sprouts trimmed and thinly sliced
4 lices Bacon cooked and chopped*
1 ripe bosc pear chopped
2/3 cup Blue cheese crumbles

For the Maple-Candied Pecans:

½ cup raw pecans
1 teaspoon olive oil
1 tablespoon pure maple syrup
½ teaspoon dried oregano
Pinch ground cinnamon
Pinch salt

For the Warm Maple-Bacon Dressing:

¼ cup liquid bacon drippings
¼ cup apple cider vinegar
1 tablespoon + 1 teaspoon pure maple syrup
2 cloves garlic minced
1/8 teaspoon ground cinnamon
¼ teaspoon salt or to taste

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Instructions

Prepare the Warm Maple-Bacon Dressing:

Cook the bacon on a skillet over medium heat until it reaches desired done-ness (I like mine crispy).
Place the strips of bacon on a cutting board, chop, and set aside.
Pour the bacon fat into a measuring cup. Reserve ¼ cup of the fat, and discard any remaining.
Add the remaining ingredients to the measuring cup and whisk well until combined (for a creamy consistency, add everything to small blender and blend until smooth). Set aside until ready to use.

Prepare the Candied Pecans:

Add all of the ingredients for the candied pecans to a small skillet and heat over medium for 5 to 8 minutes, stirring consistently, until the nuts have become toasted and sticky. Note: don’t walk away from the nuts because they burn easily.

Prepare the Brussels Sprouts Chopped Salad:

Rinse the Brussels sprouts well. Chop off the rough end, and thinly slice them from tip to tail.
Add all ingredients for the salad to a large serving bowl. Pour desired amount of maple-bacon dressing over the salad, and toss well until everything is coated.
Serve with your favorite entrée and enjoy!