This Brussel Sprout Salad combines shredded sprouts with hints of sweet, savory, and tart notes—maple syrup and lemon juice in the dressing, crisp apples and dried cranberries, sweet and crunchy candied pecans, and crispy, salty bacon. It's an easy yet flavorful dish, perfect for festive gatherings like Thanksgiving dinner or as a quick and delicious side any day.
Course Salad, Salad Recipes
Cuisine American
Keyword air fried brussels sprouts, fall salad
Prep Time 10 minutesminutes
Servings 6servings
Calories 257kcal
Author Robin Donovan
Ingredients
For the salad
1poundwhole brussels sproutsshredded or finely chopped
¼red onionfinely diced
1/3cupcandied pecans
1/3cupdried cranberries
1honeycrisp applethinly sliced or chopped
4slicescooked baconcrumbled
For the dressing
1/3cupmaple syrup
¼cupolive oil
Juice of 1 lemon
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
Instructions
Use a sharp knife to thinly slice the sprouts or use a food processor fitted with the S blade and pulse to chop the sprouts into small pieces.
Add the shredded brussels sprouts, red onion, pecans, cranberries, apples, and crumbled bacon to a large bowl.
In a mason jar, combine the maple syrup, olive oil, lemon juice, salt, and pepper and shake to combine well and emulsify.
Just before serving, add the dressing to the salad and toss to combine, starting with half of the dressing and adding more if needed.
Notes
You can add goat cheese, feta cheese, or freshly grated Parmesan cheese to the salad if you like.
You can substitute another fruit for the apples. Try pears in the fall or in the summer, try using a stone fruit like apricots, peaches, or nectarines.