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Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans


1 lb brussel sprouts – washed and trimmed
2 T olive oil
Salt and pepper
1/2 cup pecans – toasted and chopped
3 slices bacon – cut into 1/2 inch pieces
1 Honey Crisp or other firm apple – sliced thin


1/4 cup olive oil
1 T apple cider vinegar
Small drizzle of honey
1-2 tsp of lemon juice


Thinly slice/shave brussel sprouts with sharp knife or mandolin. Toss with 2 T olive oil, salt, pepper and roast in oven at 400 degrees for 8-12 minutes until slightly caramelized and just beginning to turn brown. Remove from oven and set aside to cool slightly. At the same time brussel sprouts are roasting, toast pecans for 5-7 minutes. Cook chopped bacon over medium heat until crisp. Whisk together all ingredients for dressing, add salt and
pepper to taste and set aside.

To assemble salad, place brussel sprouts on a platter. Add apple, bacon, pecans and drizzle with dressing. Gently toss and serve immediately. Serves 4.

Serve with:

Kunde Family Winery Sauvignon Blanc – Block 4SB20

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