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Roasted Brussel Sprout Salad with Apples, Bacon and Toasted Pecans


1 lb. Brussel sprouts - washed and trimmed
1 apple - honey crisp or other firm apple - halved, corded
3 slices bacon - cut into 1/2 inch pieces
1/2 cup pecans - toasted and chopped
2 T olive oil


1/4 cup extra virgin olive oil
1 T apple cider vinegar
Small drizzle of honey
1-2 tsp of lemon juice
Salt and pepper to taste


Thinly slice/shave Brussel sprouts with sharp knife or mandolin, toss with 2 T olive oil, salt and 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 ingredients for dressing and set aside.

To assemble salad: Put Brussel sprouts on a platter, add apple, bacon and pecans, drizzle with dressing and gently toss and serve immediately. Serves 4

Serve with:

Kunde Family Winery Sauvignon Blanc – Block 4SB20