Brussels Sprout Salad with Warm Bacon Vinaigrette
Recipe GLPRd56a3701d5b733
A vibrant, fresh salad featuring crispy roasted brussels sprouts paired with candied pecans, creamy blue cheese, and sweet pear, all brought together with a warm bacon vinaigrette infused with maple syrup, garlic, and a hint of cinnamon. This elegant side dish strikes the perfect balance of savory, sweet, and nutty flavors.
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Ingredients
4 slices Bacon slices
1 pound Brussels sprouts, trimmed and thinly sliced
1 Ripe bosc pear, chopped
⅔ cup Blue cheese crumbles
½ cup Raw pecans
1 teaspoon Olive oil
1 tablespoon Pure maple syrup (for pecans)
½ teaspoon Dried oregano
0.06 pinch Ground cinnamon (for pecans)
0.06 pinch Salt (for pecans)
¼ cup Liquid bacon drippings (reserved)
¼ cup Apple cider vinegar
1¼ tablespoon Pure maple syrup (for vinaigrette)
2 Garlic cloves, minced
⅛ teaspoon Ground cinnamon (for vinaigrette)
¼ teaspoon Salt (for vinaigrette)
Directions
Cook the bacon strips in a large skillet over medium heat, stirring occasionally, until they reach your desired crispness, about 8–10 minutes. Transfer to a paper towel-lined plate, let cool slightly, then chop into bite-sized pieces and set aside.
Carefully pour the warm bacon drippings into a measuring cup and measure out ¼ cup. Reserve this amount and discard any remaining drippings.
In the measuring cup with the reserved bacon drippings, add the apple cider vinegar, 1 tablespoon plus 1 teaspoon maple syrup, minced garlic, ⅛ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk vigorously until fully combined. For a smoother, creamier vinaigrette, transfer the mixture to a blender and blend until emulsified. Set the dressing aside.
While the bacon cooks, prepare the candied pecans: combine the raw pecans, 1 teaspoon olive oil, 1 tablespoon maple syrup, ½ teaspoon dried oregano, a pinch of ground cinnamon, and a pinch of salt in a small skillet. Heat over medium, stirring constantly for 5–8 minutes, until the pecans are toasted and coated with a sticky glaze. Watch carefully to prevent burning. Transfer to a plate and let cool slightly.
Rinse the brussels sprouts thoroughly under cool water. Trim off the rough root end, then thinly slice each sprout from tip to tail using a sharp knife or mandoline. Place the sliced brussels sprouts in a large serving bowl.
Add the chopped pear, blue cheese crumbles, and candied pecans to the bowl with the brussels sprouts.
Pour the desired amount of warm bacon vinaigrette over the salad. Toss gently but thoroughly until all ingredients are well coated.
Divide among four serving plates or bowls and serve immediately as a side dish or light main course.
