Warm Brussels Sprouts Salad

Beautiful warm brussels sprouts salad tossed with crispy bacon, toasted hazelnuts and a light lemon dressing. This cozy twist on a classic shredded brussels sprouts salad is full of flavor and makes a wonderful lunch or holiday side dish!

Course Gluten Free, Grain Free, Low Carb, Lunch, Salad, Side Dish, Thanksgiving

Cuisine American

Keyword warm brussels sprouts salad

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 246cal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

For the dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1-2 teaspoons pure maple syrup
1 teaspoon dijon mustard
1 clove garlic, minced
½ teaspoon salt
Freshly ground black pepper
For the brussels sprouts salad:
8 slices bacon
½ cup raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options)
1 tablespoon olive oil
1 pound brussels, washed, stems removed, and roughly chopped/shredded
½ cup shaved parmesan cheese
Optional: ⅓ cup dried cranberries or dried cherries or dried blueberries (my fav!)

Instructions

First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.

Notes

To store: Store this warm brussels salad in the fridge for up to 4-5 days. Feel free to enjoy the salad cold or reheat it in a skillet or in the microwave for a bit.

To make it ahead of time: while you can completely make and store this warm brussels sprouts salad ahead of time using the storing instructions above, I recommend simply making the dressing and chopping up your brussels sprouts & nuts to cook the day of. You could also precook and dice up your bacon if you'd like, and warm it up with the brussels sprouts the next day!

See the full post for tips & customizations!

Nutrition