Ingredients

For the Salad

• 1½ pounds Brussels sprouts, trimmed and halved
• 8 slices thick-cut bacon, chopped
• 1 large Honeycrisp or Gala apple, thinly sliced
• ½ small red onion, thinly sliced
• ½ cup pecans, roughly chopped
• ⅓ cup dried cranberries
• ¼ cup crumbled goat cheese or feta cheese
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

For the Maple Dijon Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon whole-grain mustard (optional)
• 1 small garlic clove, finely minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Slice each sprout in half, or quarter any larger ones so they cook evenly.

Preheat the oven to 425°F (220°C). Spread the Brussels sprouts onto a large baking sheet and drizzle with 2 tablespoons of olive oil. Season generously with salt and black pepper, then toss to coat.

Roast for 20–25 minutes, turning halfway through, until the sprouts are golden brown with crispy edges and tender centers.

Step 2: Cook the Bacon

While the Brussels sprouts are roasting, place the chopped bacon in a large skillet over medium heat.

Cook slowly for 8–10 minutes, stirring occasionally, until the bacon becomes crisp and deeply golden. Transfer the cooked bacon to a plate lined with paper towels, reserving about 1 tablespoon of bacon fat in the skillet.

Step 3: Toast the Pecans

Add the chopped pecans to the same skillet with the reserved bacon fat.

Toast them over medium-low heat for 2–3 minutes, stirring frequently until fragrant and lightly browned. Remove from the skillet and set aside.

Step 4: Lightly Sauté the Apples and Onion

Add the sliced red onion to the skillet and cook for about 3 minutes, just until softened.

Add the apple slices and cook for another 2–3 minutes. The apples should become slightly tender while still maintaining their shape and slight crunch.

Remove from the heat.

Step 5: Prepare the Maple Dijon Dressing

In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, whole-grain mustard, maple syrup, minced garlic, salt, and black pepper.

Whisk vigorously until the dressing becomes smooth and emulsified. Taste and adjust seasoning if needed.

Step 6: Assemble the Salad

Transfer the hot roasted Brussels sprouts to a large serving bowl.

Add the crispy bacon, sautéed apples, onions, toasted pecans, dried cranberries, and chopped parsley.

Pour the warm Maple Dijon dressing over the salad and gently toss until every ingredient is evenly coated.

Finally, sprinkle the crumbled goat cheese over the top.

Step 7: Serve

Serve immediately while the Brussels sprouts are still warm. Garnish with additional parsley, cracked black pepper, toasted pecans, or extra goat cheese if desired.

This salad is best enjoyed fresh while the bacon remains crisp and the dressing is warm.

Tips for the Best Brussels Sprouts Salad

• Roast the Brussels sprouts at a high temperature to achieve crispy caramelized edges.
• Avoid overcrowding the baking sheet, as this can cause the sprouts to steam instead of roast.
• Thick-cut bacon provides the best smoky flavor and crisp texture.
• Choose a sweet, firm apple such as Honeycrisp, Gala, or Pink Lady for the perfect balance.
• Toasting the pecans enhances their nutty flavor and crunch.
• Add the goat cheese just before serving to keep it creamy.
• Toss the salad while the Brussels sprouts are still warm so they absorb the dressing.
• Taste the dressing before mixing and adjust the sweetness or acidity to your preference.

Delicious Variations

Chicken Brussels Sprouts Salad

Add sliced grilled chicken breast for a complete, protein-rich meal.

Harvest Salad

Include roasted butternut squash, sweet potatoes, or carrots for additional seasonal flavor.

Vegan Version

Omit the bacon and cheese. Replace the bacon with roasted chickpeas or smoked almonds and use maple syrup for sweetness.

Extra Crunch

Add toasted walnuts, sliced almonds, sunflower seeds, or pumpkin seeds.

Blue Cheese Version

Replace the goat cheese with crumbled blue cheese for a bolder flavor.

Sweet and Savory Twist

Add fresh pomegranate seeds or sliced pears for extra sweetness and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For the best texture, store the dressing separately if preparing the salad in advance and toss everything together just before serving.

Reheat gently in a skillet over low heat or enjoy the salad chilled.

Serving Suggestions

This warm salad pairs beautifully with:

• Roasted turkey
• Grilled chicken
• Herb-roasted pork tenderloin
• Baked salmon
• Garlic roasted potatoes
• Wild rice or quinoa
• Fresh artisan bread
• Creamy soup
• Holiday ham
• Roasted vegetables

Nutrition Information (Per Serving)

• Calories: 320
• Protein: 12g
• Carbohydrates: 18g
• Fat: 23g
• Saturated Fat: 6g
• Fiber: 5g
• Sugar: 10g
• Sodium: 520mg
• Vitamin C: 120% DV
• Vitamin K: 170% DV
• Calcium: 8% DV
• Iron: 10% DV