Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1/2 cup (60g) roughly chopped pecans; 6 slices bacon; 1 small shallot, thinly sliced (or 1/4 cup (35g) finely chopped yellow onion); 2 garlic cloves, minced; 16 ounces (1 lb./454g) Brussels sprouts, shredded; 1/2 teaspoon salt; 1/4 teaspoon freshly cracked black pepper; 2 teaspoons fresh lemon juice or orange juice; 1/3 cup (50g) dried cranberries; 1 apple, thinly sliced and halved for bite-size pieces (I recommend Honeycrisp); optional, for garnish: 2 Tablespoons freshly shredded parmesan cheese; 1/4 cup (57g/60ml) extra virgin olive oil; 2 Tablespoons (30g/ml) fresh orange juice; 1 Tablespoon (20g/15ml) pure maple syrup; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly cracked black pepper

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https://sallysbakingaddiction.com/warm-brussels-sprouts-salad/

Warm Brussels Sprouts Salad with Bacon & Apple (Maple-Orange Vinaigrette)

This warm Brussels sprouts salad with bacon and apple is the ultimate fall or Thanksgiving side dish—savory, sweet, and satisfying!

Rezept

Dinner

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 10 Minuten

Zutaten:

1/2 cup (60g) roughly chopped pecans
6 slices bacon
1 small shallot, thinly sliced (or 1/4 cup (35g) finely chopped yellow onion)
2 garlic cloves, minced
16 ounces (1 lb./454g) Brussels sprouts, shredded
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons fresh lemon juice or orange juice
1/3 cup (50g) dried cranberries 
1 apple, thinly sliced and halved for bite-size pieces (I recommend Honeycrisp)
optional, for garnish: 2 Tablespoons freshly shredded parmesan cheese
1/4 cup (57g/60ml) extra virgin olive oil
2 Tablespoons (30g/ml) fresh orange juice
1 Tablespoon (20g/15ml) pure maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Arbeitsschritte:

Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to paper-towel-lined plate, and then remove all but 1 Tablespoon of bacon grease from the skillet.
Add the sliced shallot and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.
Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl. 
Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
Make the dressing: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
If desired, top with optional parmesan cheese before serving. Serve salad warm.
Store leftover salad in an airtight container in the refrigerator for up to 5 days.