Warm Brussels sprouts salad with bacon and apple

Photo: Sally's Baking Addiction

Shredded sprouts wilted in bacon fat with shallot and garlic, then tossed warm with crisp bacon, apple, dried cranberries, toasted pecans and a maple-orange-Dijon dressing.

From Sally McKenney at Sally's Baking Addiction · @sallysbakeblog

Half salad, half side: warm enough for November, crunchy enough to feel fresh.

You need

• 1/2 cup (60 g) roughly chopped pecans
• 6 slices bacon
• 1 small shallot, thinly sliced (or 1/4 cup finely chopped yellow onion)
• 2 garlic cloves, minced
• 1 lb (454 g) Brussels sprouts, shredded
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 2 tsp fresh lemon or orange juice
• 1/3 cup (50 g) dried cranberries
• 1 apple (such as Honeycrisp), thinly sliced and halved
• Optional: 2 tbsp shredded parmesan
• For the dressing: 1/4 cup (60 ml) extra-virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

How to make it

1. Toast the pecans in a large dry skillet over medium heat, stirring often, 3 to 5 minutes, until lightly browned and fragrant. Tip onto a plate.
2. Cook the bacon in the same skillet until crisp. Move it to a paper-towel-lined plate and pour off all but 1 tablespoon of the fat.
3. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the garlic, shredded sprouts, salt and pepper and cook, stirring now and then, until the sprouts wilt and start to brown in places, 8 to 10 minutes.
4. Off the heat, stir in the lemon or orange juice and move everything to a serving bowl. Chop the bacon and add it with the cranberries, apple and pecans.
5. Whisk the dressing ingredients together, pour over and toss. Top with parmesan if you like and serve warm.

Written in our own words from Sally McKenney's recipe, with their quantities. The original: Warm Brussels sprouts salad with bacon and apple, Sally's Baking Addiction.

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