Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing

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!

Servings people

Prep Time 15

Cook Time 10

Total Time 25

Equipment

cutting board
knife
large, high-sided pan
tongs
large plate
paper towels
spatula
small jar or bowl
large 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

*NOTE: If you prefer a more heavily dressed salad or are making this for a smaller group, you can decrease the amount of brussels sprouts to 1 lb.

Calories: 180kcal

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: Apple, Bacon, Brussels Sprouts, Holiday Recipes, Honey, Horseradish, Mustard, Parmesan, Pomegranate, Salad, Salad Dressing, Side Dish, Winter Recipes

Nutrition