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warm brussels sprouts salad with bacon on a platter with serving utensils

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 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 246 kcal
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
  • 1/2 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

  1. First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.

Recipe 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 ahead: 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!

Nutrition Facts
Warm Brussels Sprouts Salad
Amount Per Serving (1 serving (based on 6))
Calories 246 Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 4.2g26%
Carbohydrates 10.2g3%
Fiber 3.8g16%
Sugar 3.1g3%
Protein 9.2g18%
* Percent Daily Values are based on a 2000 calorie diet.