Warm Brussels Sprouts Salad with Bacon

I didn’t always get excited about Brussels sprouts, but this Brussels sprouts salad with bacon changed that. Crispy bacon, tart cranberries, toasted almonds, and Parmesan make every bite so good, with a warm maple-orange dressing to tie it all together.

Why This Salad Steals the Show

Quick and Easy: It comes together in about 30 minutes, and most of the cooking happens in one skillet.
The Best Texture: The Brussels sprouts soften slightly while the almonds stay crunchy and the bacon adds a crisp bite.
Perfect for the Holidays: It feels special enough for Thanksgiving or Christmas, but it only takes about 30 minutes to make.

Brussels Sprouts Salad with Bacon Ingredients

Overhead shot of labeled Brussel's sprouts salad ingredients.

Switch the Nuts: Use pecans, hazelnuts, or pine nuts instead of almonds.
Try Different Fruit: Sliced apples would be delicious, or swap the cranberries for another dried fruit.
Shred Them Thin: Use a food processor, mandolin, or sharp knife to finely shred the Brussels sprouts.
Adjust the Bacon Grease: Cooking the Brussels sprouts in the bacon drippings adds tons of flavor. If there is more grease than you want, remove some before adding the Brussels sprouts.

Overhead shot of labeled dressing ingredients.

Change the Citrus: Use lemon juice or apple cider vinegar instead of orange juice for a more tangy dressing.

How to Make Warm Brussels Sprouts Salad

This Brussels sprouts salad with bacon comes together quickly in one skillet. If you love the taste of Brussels sprouts, try my balsamic honey grilled Brussels sprouts or bacon wrapped Brussels sprouts next. For another cozy fall option, this harvest bowl is so good too.

Make the Dressing: Whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and black pepper.
Toast Almonds: In a large skillet, toast the almonds over medium heat. Remove to a plate and set aside.
Cook Bacon and Brussels Sprouts: Add the chopped bacon to the same pan. Cook until crisp. Add the shaved Brussels sprouts and cook for 3–4 minutes, or until they start to soften.
Combine: Add the bacon and Brussels sprouts to a large serving bowl. Add the toasted almonds and cranberries. Pour over the dressing and toss everything together. Top with Parmesan cheese and serve.

Dressing ingredients added to a container and whisked together.

Alyssa’s Pro Tip

Don’t Overcook the Brussels Sprouts: Cook the Brussels sprouts just until they start to soften. You still want them to have a little bite so the salad stays fresh instead of turning soft or mushy.

Kitchen Tools Used

Food Processor: Quickly shreds the Brussels sprouts. A mandolin or sharp knife also works.
Large Skillet: For the almonds, bacon, and Brussels sprouts.
Whisk: Mixes the dressing.
Serving Bowl: Makes tossing everything together easy.

Warm Brussels Sprouts Salad with Bacon

Warm Brussels sprouts salad with crispy bacon, cranberries, toasted almonds, Parmesan, and a sweet and tangy maple-orange dressing.

Course Salad, Side Dish

Cuisine American

Keyword brussels sprouts salad, warm brussels sprouts salad, warm brussels sprouts salad with bacon recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 305kcal

Author Alyssa Rivers

Ingredients

Dressing

3 tablespoons olive oil
3 tablespoons fresh orange juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Salad

½ cup sliced almonds
6 slices chopped bacon
1 pound shredded Brussels sprouts
½ cup dried cranberries
½ cup Parmesan cheese

Instructions

Make the dressing by whisking together 3 tablespoons olive oil, 3 tablespoons fresh orange juice, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
In a large skillet, toast ½ cup sliced almonds over medium heat. Remove to a plate and set aside.
To the same pan, add 6 slices chopped bacon and cook until the fat is mostly rendered and the bacon is crisp.
Add 1 pound shredded Brussels sprouts to the pan with the bacon and cook for 3-4 minutes, until the Brussels sprouts begin to soften.
Add the bacon and Brussels sprouts to a large serving bowl. Add the toasted almonds and ½ cup dried cranberries. Pour over the dressing and toss everything together. Top with ½ cup Parmesan cheese and serve.

Notes

Leftover Instructions

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them slightly in the microwave or on the stovetop before serving.
Make Ahead: Make the dressing and shred the Brussels sprouts 1-2 days ahead. Store them separately in the refrigerator until you’re ready to cook the salad.