Warm Brussels Sprouts Salad – lightly sauteed Brussels sprouts and shallots paired with bacon, cashews, and a delicious orange vinaigrette.
I totally love a Brussels sprouts salad, especially when the sprouts are sliced thin and paired with some bacon. Brussels sprouts and bacon just go together. In my kitchen, where there are sprouts, there is usually bacon (or pancetta) – like with these bacon-wrapped balsamic Brussels sprouts.
This warm salad is no exception – not only is there bacon in the salad, but the bacon drippings are used to saute the Brussels sprouts. YUM! I could stop right there and eat the sprouts just like that. But, a salad is all about a variety of flavor and texture, and this salad doesn’t disappoint.
Ingredients in Brussels sprouts salad
- Brussels sprouts – slice thin by hand or use a food processor fitted with the slicing attachment.
- shallots – sweeter and milder than onions, shallots do not overpower the other flavors in this dish.
- bacon – both bacon and pancetta work great in this salad. The saltiness goes perfectly with Brussels sprouts.
- cashews – I added honey roasted cashews for a touch of salty sweetness. Pecans or pistachios are also great options.
- orange dressing – the juice of an orange is combined with maple syrup, apple cider vinegar, Dijon mustard, and oil for a light and bright dressing.
- parmesan cheese – a touch of parm for garnish pairs well with the bacon and Brussels sprouts and balances the sweet, citrus dressing.
How to make Brussels sprouts salad
- Start by browning the bacon in a large skillet. I like my bacon to still have some chew to it, but you can cook the bacon to your desired doneness. Transfer the bacon to a paper towel-lined plate and set aside to cool before chopping. We will use the bacon drippings to saute the shallots and sprouts.
- Meanwhile, slice the Brussels sprouts and shallots. When the bacon is done, add the shallots to the bacon drippings and cook for 1 minute before adding the sprouts. Saute until slightly softened and crips-tender. I like the sprouts to still have some bite to them and not be completely tender. Remove from the heat and stir in half of the orange zest. Set aside.
- Whisk together the vinaigrette ingredients – orange juice, maple syrup, apple cider vinegar, Dijon mustard, and oil. Season with pepper.
- Plate the Brussels sprouts and top with chopped bacon, cashews, remaining orange zest, and parmesan cheese. Lightly drizzle the vinaigrette over the salad and serve the remaining dressing on the side.
- This salad serves 2 as a main dish or 3-4 as a side dish.
- This salad is best eaten immediately. To prep ahead, the Brussels sprouts can be sliced and stored in the refrigerator (up to a day) before sauteeing.
This salad is a great weekday lunch. It comes together easily and warm salads are so comforting and satisfying – especially on cold days. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Love Brussels sprouts? Try these recipes:
- Brussels Sprouts Pasta with Pancetta and Lemon
- Brussels Sprouts and Kale Salad
- Gnocchi with Brussels Sprouts and Sage Brown Butter
- Roasted Brussels Sprouts with Butternut Squash and Pancetta
- Brussels Sprouts and Pancetta Pizza
Warm Brussels Sprouts Salad
- 5 slices bacon
- 12 ounces Brussels sprouts sliced thin or shredded
- 2 shallots sliced
- 1 orange zested and juiced
- 1 teaspoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon grapeseed oil or similar
- 1 teaspoon Dijon mustard
- pepper to taste
- 2 tablespoons honey glazed cashews (or pecans or pistachios) chopped
- shredded parmesan cheese for garnish
- In a large skillet over medium heat, cook the bacon until brown and slightly crisp, approx. 5-7 minutes. Remove to a paper towel-lined plate. Once cooled, chop the bacon and set aside.
- To the bacon fat in the skillet, add the sliced shallots and cook for 1 minute over medium-low. Add the sliced Brussels sprouts and saute for 3-4 minutes until tender but not completely soft.
- Meanwhile, whisk together the juice of the orange, maple syrup, vinegar, oil, and Dijon mustard. Season with a pinch of pepper.
- Add half of the orange zest to the Brussels sprouts and toss to combine. Transfer the Brussels sprouts to a serving platter. Top with chopped bacon, chopped cashews, the remainder of the orange zest, and shredded parmesan. Dress lightly with the vinaigrette and serve the remainder on the side to add as needed.