Warm Brussels Sprouts Salad with Maple Mustard Dressing

This warm brussels sprouts salad features tender sautéed brussels sprouts tossed in a tangy maple mustard dressing with crispy bacon bits and crunchy apples.

Time to get a pretty little Thanksgiving salad number in here! We gotta break up all this heavy fall comfort food a little bit.

And by break it up, I certainly don’t mean we’re skimping on the indulgence here. Please note the crispy bacon bits and huge shavings of Parm cheese.

Salads are a tricky game once it gets cold out because I don’t know about you, but we are almost always craving something warm. Enter, warm brussels sprouts salad.

Not only is this salad absolutely packed to capacity with the fall goods, it’s a cinch to whip up and is so hearty it doesn’t even feel like a salad.

This Brussels Sprouts Salad features…

• Warm shredded brussels sprouts sautéed in bacon fat
• Crispy bacon bits, crunchy apples, and toasted pecans
• A sweet and tangy maple mustard vinaigrette
• Ready in 30 minutes and a pleasantly warm alternative to most salad side dishes

Making the Brussels Sprouts Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Maple syrup
• Whole-grain mustard
• Dijon mustard
• Apple cider vinegar
• Olive oil
• Bacon
• Shallot
• Brussels sprouts
• Apples
• Dried cranberries
• Pecans
• Parmesan cheese

Tips for Perfect Brussels Sprouts Salad

1. Dice bacon before cooking – this makes it easy to cook up the crispy bacon bits.
2. Finely shred brussels sprouts – we want the brussels sprouts in fine shreds so it cooks up fast.
3. Sauté brussels sprouts in bacon fat – this is a great way to use up the flavorful bacon drippings and adds a lot of flavor to the brussels sprouts.
4. Toast pecans – always toast your pecans for salads! You can easily do this by tossing pecans in a medium skillet over medium heat until fragrant.
5. Garnish salad with shaved Parmesan – topping the salad with Parmesan just before serving rather than folding it in keeps the Parmesan from melting from the warmth.

Recipe Variations

Try these ideas for a different twist on this recipe!

• Try a different cheese – try feta, goat cheese, sharp cheddar, asiago, or gouda.
• Skip the bacon – for a vegetarian-friendly salad, skip the bacon and cook the brussels sprouts in olive oil instead.
• Use a bottled dressing – try a honey mustard in place of the homemade dressing.

Make Ahead Instructions

Follow these instructions for time-saving make ahead tips.

• Make dressing – the dressing stores well in refrigerator up to 3 days. Shake well before dressing salad.
• Shred brussels sprouts – shred the brussels sprouts and store them in refrigerator up to 3 days.
• Assembly – once the salad is assembled it’s best if served immediately so the brussels sprouts stay warm and all the other ingredients stay fresh.

This brussels sprouts salad just ticks ALL the fall boxes! It’s warm and cozy, perfectly tangy from the zippy maple mustard dressing, and packed with just the right amount of crunch and indulgence.

Trust me, this is a can’t-miss for your holiday table this year!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More fall salads to dig into next!

• Candied Pecan Turkey Spinach Salad
• Butternut Squash Lentil Salad
• Warm Sweet Potato Kale Salad