Warm Brussels Sprouts Salad

This Warm Brussels Sprouts Salad is cozy, colorful, and bursting with fall flavor. Roasted sprouts tossed with a tangy apple cider vinaigrette, then finished with sweet candied bacon, crunchy walnuts, and juicy pomegranate seeds. Perfect for fall or winter gatherings, it works just as well for weeknight dinners as it does on your Thanksgiving or Christmas table.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword warm salad, baked salad, roasted brussels sprouts, warm vinaigrette, apple cider, candied bacon, shaved brussels sprouts, fall salad

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 537

Author Kristen-The Epicurean Mouse

Ingredients

Maple Bacon Recipe

Warm Brussels Sprouts Salad

2 lbs fresh Brussels sprouts divided, half for roasting, the other half left raw
2 tbsp extra-virgin olive oil
6-8 slices maple bacon roughly chopped
1 cup walnuts lightly toasted
1 cup pomegranate arils
1/2 cup parmesan shaved
salt and freshly cracked black pepper to taste

Apple Cider Vinaigrette

1 small shallot peeled and finely minced
1/4 cup unfiltered apple cider
2 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
salt and pepper to taste

Instructions

For the roasted Brussels, start by preheating your oven to 450℉. Trim the stems off the Brussels sprouts and gently pull apart the outer leaves (they should come off easily). The inner leaves near the core will need a little tearing. Slice the remaining core in half, then add the torn leaves and halve cores to a baking sheet.
Drizzle the Brussels sprouts on the baking sheet with olive oil, then sprinkle with salt and pepper. Toss everything together so the sprouts are evenly coated. Roast in the preheated oven for about 10 minutes, or until the leaves start to crisp and the edges turn golden brown.
Whisk together the apple cider, apple cider vinegar, Dijon mustard, minced shallots, and maple syrup. Then, slowly drizzle in the olive oil until smooth and emulsified. Season with salt and pepper.
Add the roasted Brussels sprouts to a large salad bowl. Then, drizzle the apple cider vinaigrette over the top and toss gently to coat everything evenly.
Fold in the candied bacon, walnuts, and pomegranate seeds.
Transfer the salad to a serving bowl. Then, top with extra pomegranate seeds, shaved parmesan, and a little cracked black pepper. Serve immediately while the Brussels sprouts are still warm.

Nutrition