Warm Brussels Sprouts Salad with Bacon
Warm Brussels sprouts salad with crispy bacon, cranberries, toasted almonds, Parmesan, and a sweet and tangy maple-orange dressing.
Servings: 6 servings
Ingredients
Dressing
- 3 tablespoons olive oil
- 3 tablespoons fresh orange juice
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- ½ cup sliced almonds
- 6 slices chopped bacon
- 1 pound shredded Brussels sprouts
- ½ cup dried cranberries
- ½ cup Parmesan cheese
Instructions
- Make the dressing by whisking together 3 tablespoons olive oil, 3 tablespoons fresh orange juice, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
- In a large skillet, toast ½ cup sliced almonds over medium heat. Remove to a plate and set aside.
- To the same pan, add 6 slices chopped bacon and cook until the fat is mostly rendered and the bacon is crisp.
- Add 1 pound shredded Brussels sprouts to the pan with the bacon and cook for 3-4 minutes, until the Brussels sprouts begin to soften.
- Add the bacon and Brussels sprouts to a large serving bowl. Add the toasted almonds and ½ cup dried cranberries. Pour over the dressing and toss everything together. Top with ½ cup Parmesan cheese and serve.
Notes
Leftover Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them slightly in the microwave or on the stovetop before serving.
- Make Ahead: Make the dressing and shred the Brussels sprouts 1-2 days ahead. Store them separately in the refrigerator until you’re ready to cook the salad.
Nutrition
Calories: 305kcal | Carbohydrates: 20g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 502mg | Potassium: 431mg | Fiber: 4g | Sugar: 12g | Vitamin A: 661IU | Vitamin C: 69mg | Calcium: 158mg | Iron: 2mg
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