Every time I make this Beautiful Brussels Sprout Salad, I am transported back to those crisp autumn days in my childhood. I remember gathering around the kitchen table with my beloved family, each of us sharing stories while the kitchen filled with the warm, nutty aroma of roasting Brussels sprouts. It’s a simple dish, yet it captures the essence of comfort and love that food can bring into our lives. I know that once you try it, you’ll feel that same warmth and happiness!
How to make Beautiful Brussels Sprout Salad
Ingredients:
- Brussels sprouts: The star of the dish! Their slight bitterness contrasts beautifully with the sweetness of the other ingredients.
- Apples: I prefer Honeycrisp for their crunch and sweetness, but feel free to choose your favorite!
- Pecans: These provide a delightful crunch and a rich, nutty flavor. Toast them slightly for added depth!
- Dried cranberries: These little gems add a pop of color and a tart sweetness that balances everything perfectly.
- Smoked bacon: Nothing beats the flavor of crispy bacon to add a savory touch to the salad.
- Sunflower seeds: These are a great way to incorporate some extra crunch and nutrition!
- Parmesan cheese: Freshly grated, it gives a lovely salty kick.
- Honey: This is the sweet element that ties everything together in the dressing.
- Dijon mustard: Just a touch adds a zesty kick that makes the dressing sing.
- Olive oil: It’s a heart-healthy fat that makes the vinaigrette smooth and delicious.
- Salt and pepper: Essential for bringing out the flavors!
How to Make the Salad
Step 1: Prepare the Brussels Sprouts Start by giving your Brussels sprouts a good rinse under cold water to remove any dirt. Trim the ends and remove any yellow leaves. Then, thinly slice them. I find that slicing them really helps to make them more palatable, and they absorb the dressing beautifully!
Step 2: Slice the Apples Next, grab your apples. I like to use about one apple for every two cups of Brussels sprouts. Core and slice them into thin pieces. The sweetness they bring to the salad is just heavenly!
Step 3: Toast the Pecans While you’re slicing, go ahead and toast your pecans. Heat a small skillet over medium heat, add the pecans, and give them a gentle toast for about 5 minutes, stirring often. You’ll love how fragrant they become!
Step 4: Cook the Bacon In the same skillet, cook the bacon until it’s crispy, then remove it and let it drain on a paper towel. Reserve a bit of the bacon grease in the pan – it’ll really enhance the flavor later!
Step 5: Prepare the Vinaigrette In a small bowl, whisk together the honey, Dijon mustard, and olive oil. Add your salt and pepper to taste. I often add a splash of apple cider vinegar if I want a bit more tang to the dressing!
Step 6: Combine Everything In a large mixing bowl, toss together the sliced Brussels sprouts, apples, toasted pecans, diced bacon, dried cranberries, sunflower seeds, and sprinkle the freshly grated Parmesan over the top.
Step 7: Dress the Salad Drizzle the vinaigrette over the salad, and toss it all together until well combined. I love to let it sit for a few minutes before serving—it allows the flavors to meld, and it gets even better!
Why I Love Making This Dish What makes this Beautiful Brussels Sprout Salad so special to me is how versatile it is. Whether it’s a casual weeknight dinner or a holiday gathering, it always finds its way to the table. It’s packed with textures and flavors that truly delight, making it a crowd-pleaser. Plus, it’s nutritious, and I feel good about serving it!
What You’ll Need For this recipe, you’ll need a good quality knife for slicing and a large mixing bowl to combine everything. A skillet for toasting your nuts and cooking the bacon will also come in handy.
Step-by-Step Guide
- Preheat the oven to 375°F if you’re planning to roast any of the Brussels sprouts, although this step is optional depending on your preference.
- I like to cut the Brussels sprouts first, as they’re the foundation of the salad. Always remember to slice them thinly for that tender crunch!
- Next, I prepare the apples. This is where you can really get creative—use different varieties for a colorful twist!
- As you toast the pecans, know that this step is crucial. It brings out their flavor, and your kitchen will smell divine!
- Don’t skip on the bacon—it adds that savory goodness that balances the entire dish. Let it cool before adding it to the salad.
- Whisk together your vinaigrette ingredients, tasting as you go. Making it just right is essential!
- Combine your ingredients in the large bowl, and don’t forget to get your hands in there to mix it all up!
- Let the salad rest a bit so all those lovely flavors can mingle together and create delicious harmony.
Tips for Perfect Results To ensure your Brussels sprouts stay tender yet crunchy, be careful not to overcook them if you decide to roast them. A quick roast at a high temperature (around 375°F) works best for achieving that golden, crispy exterior. And when toasting pecans, keep a close eye on them—they can go from perfectly toasted to burnt quite quickly!
Serving Suggestions and Sides This salad pairs beautifully with grilled chicken or roasted pork. I often serve it alongside a lovely lemon herb chicken or use it as a refreshing counterpoint to heavier dishes like pot roast. A nice glass of white wine adds to the experience too!
Leftovers When it comes to leftovers, you’ll want to keep them in an airtight container in the fridge. They can typically last for 3-4 days, but the salad is best enjoyed fresh! To reheat your leftovers, I recommend warming them gently in a skillet over low heat to keep the sprouts from getting soggy. If you have dressing left, add a fresh drizzle when serving!
FAQ Section Can I use another type of nut? Absolutely! Walnuts or almonds are great substitutes if you don’t have pecans on hand. They’ll add their unique flavor to the dish.
What if I don’t like bacon? No problem! You can leave it out entirely or use a vegetarian bacon alternative. The salad will still be fantastic!
How can I make this a meal? You can easily add grilled chicken or chickpeas to this salad for extra protein. It’s wonderful when turned into a main dish!
This Beautiful Brussels Sprout Salad has become a favorite in my house, bursting with flavors and emotions that bring back wonderful memories. I’m so excited for you to try it! I know you’ll love it as much as I do, and if your family starts asking for seconds just like mine does, you’ll be beyond thrilled! Please let me know how it turns out. Happy cooking!