This Warm Brussels Sprouts Salad is proof that salads don’t have to be boring! Sautéed, shredded brussels sprouts get tossed in a sweet and savory honey mustard horseradish dressing before topping with bacon, pomegranate, apples and more. It’s a show-stopping holiday side dish, or an easy and healthy lunch!
I take my veggie side dish role very seriously around the holidays…mostly because I don’t trust my family members to bring something that isn’t mushy or depressing. So whenever I set out to create a salad recipe, my goal is for it to taste just as delicious and crave-able as the carby counterparts at the table. And I definitely succeeded with this Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing.
Both my husband and I looked at each other after our first bite and agreed that this was unlike any other salad we’ve tried before. The flavors are so amazingly unique, which makes it all the more impressive when you show up to a holiday gathering with it. It’s savory, sweet, loaded with different textures and just feels way more satisfying than a lettuce-based salad. I couldn’t recommend it enough…clearly lol.
And not only is this warm brussels sprouts salad so delish, but it’s also giving main character energy with the presentation alone. I definitely recommend serving it on a long, rectangular-ish platter and then adding all the toppings instead of tossing them in with the brussels. Okay so it’s easy to make, so dang yummy, and also looks gorgeous too!? Pretty sure this salad checks all the boxes. Enjoyyy!
Why You’ll Love this Warm Brussels Sprouts Salad
- This salad is unlike anything I’ve ever tasted before…in the best way possible.
- It’s an easy but impressive veggie side dish for hosting or the holidays.
- It’s full of nourishing ingredients like brussels sprouts, apples and nuts.
- The honey mustard horseradish dressing is the perfect balance of sweet and savory.
- The dressing utilizes bacon grease for maximum flavor and no waste!
- With brussels sprouts instead of lettuce, this salad holds up well as leftovers.
- It’s naturally gluten free.
What You Need to Make this Warm Brussels Salad
For the Warm Brussels Sprouts Salad:
- Bacon: You’ll need about 5 strips of bacon, which we’ll cook until crispy before chopping up and adding to the salad. Don’t forget to reserve the bacon grease for the dressing!
- Olive Oil: Just a bit of olive oil or avocado oil for sautéing the brussels sprouts.
- Shredded Brussels Sprouts: This cruciferous vegetable is so nourishing and the perfect base for a salad when you’re bored of lettuce! We’re sautéing it quickly to warm and soften it up, and make it a bit easier to digest. Feel free to buy pre-shredded from the store, or do it yourself with a knife or mandolin.
- Shallot: Peel & thinly slice 1 large shallot, which will get sautéed along with the brussels sprouts. You can substitute onion in a pinch, or leave it out all together.
- Pomegranate: Fresh pomegranate seeds add the perfect pop of sweetness and winter-feel to this warm brussels salad!
- Honeycrisp Apple: I personally use honeycrisp because it’s my favorite, but you do you! No need to peel it.
- Parmesan Cheese: Large shavings of parmesan add so much salty, delicious flavor.
- Pecans: Finish off this salad with some chopped nuts. You can use raw, roasted or even candied.
- Kosher Salt & Black Pepper: Simply season the sautéed brussels sprouts with salt & pepper.
For the Honey Mustard Horseradish Dressing:
- Bacon Grease: Instead of oil, we’re using the bacon drippings as the base of our salad dressing! This reduces waste and adds incredible flavor.
- Honey: You can’t have honey mustard without honey. Make sure it’s soft/liquidy so that it incorporates into the dressing. You can also use hot honey for extra spice!
- Apple Cider Vinegar: The acidic component of this dressing is apple cider vinegar, which also adds a bit of sweetness. In a pinch you can try to substitute fresh lemon juice.
- Dijon Mustard: Dijon mustard and horseradish compliment each other really well.
- Prepared Horseradish: Horseradish is my secret ingredient to add so much depth of flavor, a bit of a kick and also some health benefits! It’s known to reduce inflammation and have anti-bacterial properties.
- Garlic: Fresh minced is best but you can substitute 1/4 tsp garlic powder.
- Kosher Salt: Season to taste. You may not need much if your bacon is really salty.
How To Make this Warm Brussels Sprouts Salad with Bacon
Cook the Bacon & Reserve the Dripping:
First, bring a large pan to medium heat. Once hot, add bacon and cook until crispy on each side (for me this usually takes 4 minutes on the first side and 2 minutes on the second side). Remove cooked bacon and transfer it to a paper-towel lined plate to blot off excess grease, before chopping into chunks. Pour bacon grease from the pan into a jar or bowl – don’t get rid of it, we’ll use this for the dressing!
Sauté Sweet Potato, Onion & Garlic:
Next, increase the heat to medium-high and add olive oil to the pan. Once hot, add shredded brussels sprouts and sliced shallot. Season with kosher salt and black pepper to taste. Sauté, stirring occasionally, for about 3-4 minutes, until slightly wilted. Remove from heat and set aside to cool down slightly.
Preparer Honey Mustard Horseradish Dressing
While the brussels sprouts are cooling down, prepare honey mustard horseradish dressing by adding all ingredients to a small jar or bowl and shaking or stirring until combined. Transfer brussels sprouts to a large bowl, pour dressing over top and toss to combine. Then, spread them out onto your serving platter.
Assemble Salad & Enjoy:
Finally, scatter the pomegranate seeds, apple, parmesan, bacon and pecans evenly over the warm brussels sprouts. Feel free to add more toppings as desired! Optionally, finish it with some fresh cracked black pepper. Enjoy!
What does the Honey Mustard Horseradish Dressing Taste Like?
It’s not everyday that you see a salad tossed in a honey mustard horseradish dressing. So I completely understand the confusion, and maybe even hesitation. But trust me…this is one of the most unique and delicious salad dressings I’ve ever had! It has all that sweet and savory flavor that you love from a classic honey mustard dressing, but also an extra kick and depth of flavor from the addition of horseradish and bacon grease instead of oil.
The horseradish and mustard compliment the savory elements of this salad really well, like the bacon, brussels sprouts and shallot. Meanwhile, the honey and apple cider vinegar pair perfectly with the pomegranate and apple. It’s really a winner and I hope you give it a shot, whether you’re a horseradish lover or not!
Can I Serve this Brussels Sprouts Salad Cold Instead?
I prefer to sauté the brussels sprouts quickly because it makes the texture softer and more enjoyable to eat, as well as being a bit easier to digest. However, if you prefer, you can definitely serve this brussels sprouts salad cold by skipping step #2 of the instructions, and most likely omitting the shallot since it has a more pungent, overpowering flavor when raw.
Tips & Tricks for this Warm Brussels Sprouts Salad:
- Buy pre-shredded brussels for convenience: I find it really therapeutic to shred the brussels sprouts with a knife, but it does take a lot of time so you can either buy pre-shredded or use a mandolin or food processor.
- Don’t forget to reserve the bacon drippings: We’re using this instead of oil in the dressing! If for some reason you don’t end up having 2 tbsp worth, you can supplement with olive oil.
- Quickly sauté the brussels sprouts: It will only take 3-4 minutes to soften them up and add a bit of char. Don’t over cook them!
- Allow brussels sprouts to cool slightly: This ensures that the parmesan and other toppings don’t get super warm and melt when you assemble the salad.
- Don’t toss everything together: For this type of salad, I prefer to toss the brussels with the dressing and then spread it out onto the serving platter before garnishing with the rest of the toppings. It looks much prettier this way for hosting!
How Should I Store Leftover Warm Brussels Sprouts Salad?
Brussels sprouts are very sturdy in comparison to lettuce, so this salad keeps well in the fridge for about 3 days…if it lasts you that long 😉 If you want to give the leftover salad a new life, you can make an extra batch of the honey mustard horseradish dressing and add a bit of it when you’re ready to eat!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
- Asian Crunch Salad with Sweet Chili Dressing
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Copycat Sweetgreen Autumn Harvest Bowl
- Simple Sugar Snap Pea Salad with Lemon Vinaigrette
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Tahini Caesar Salad with Celery and Crispy Quinoa
Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing
Equipment
- large, high-sided pan
- large plate
- paper towels
- spatula
- small jar or bowl
- serving platter
Ingredients
For the Warm Brussels Sprouts Salad:
- 5 slices of bacon
- 1 tbsp olive oil or avocado oil
- 1.5 lbs shredded brussels sprouts *
- 1 large shallot peeled & thinly sliced
- kosher salt & black pepper to taste
- ½ cup pomegranate seeds
- ½ cup chopped honeycrisp apple
- ¼ cup shaved parmesan (about 1oz)
- 3 tbsp chopped pecans (can use raw, roasted or candied)
For the Honey Mustard Horseradish Dressing:
- 2 tbsp bacon grease
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ tbsp prepared horseradish
- 1-2 small garlic cloves minced
- kosher salt to taste
Instructions
- First, bring a large pan to medium heat. Once hot, add bacon and cook until crispy on each side (for me this usually takes 4 minutes on the first side and 2 minutes on the second side). Remove cooked bacon and transfer it to a paper-towel lined plate to blot off excess grease, before chopping into chunks. Pour bacon grease from the pan into a jar or bowl – don't get rid of it, we'll use this for the dressing!5 slices of bacon
- Increase the heat to medium-high and add olive oil to the pan. Once hot, add shredded brussels sprouts and sliced shallot. Season with kosher salt and black pepper to taste. Sauté, stirring occasionally, for about 3-4 minutes, until slightly wilted. Remove from heat and set aside to cool down slightly.1 tbsp olive oil, 1.5 lbs shredded brussels sprouts, 1 large shallot, kosher salt & black pepper
- While brussels sprouts are cooling down, prepare honey mustard horseradish dressing by adding all ingredients to a small jar or bowl and shaking or stirring until combined.2 tbsp bacon grease, 2 tbsp honey, 2 tbsp apple cider vinegar, 1 tbsp dijon mustard, ½ tbsp prepared horseradish, 1-2 small garlic cloves, kosher salt
- Transfer brussels sprouts to a large bowl, pour dressing over top and toss to combine. Then, spread them out onto your serving platter.
- Scatter the pomegranate seeds, apple, parmesan, bacon and pecans evenly over the warm brussels sprouts. Feel free to add more toppings as desired! Optionally, finish it with some fresh cracked black pepper. Enjoy!½ cup pomegranate seeds, ½ cup chopped honeycrisp apple, ¼ cup shaved parmesan, 3 tbsp chopped pecans
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.