Go Back
0 from 0 votes
Brussel Sprout Chopped Salad with bacon, pears, candied pecans, blue cheese, and maple-bacon vinaigrette | TheRoastedRoot.com
Brussels Sprout Salad with Warm Bacon Vinaigrette
Prep Time
20 mins
Cook Time
5 mins
Total Time
30 mins
Author: Julia
For the Salad:
  • 1 pound Brussels sprouts trimmed and thinly sliced
  • 4 slices bacon cooked and chopped*
  • 1 ripe bosc pear chopped
  • 2/3 cup blue cheese crumbles
For the Maple-Candied Pecans:
For the Warm Maple-Bacon Dressing:
  • ¼ cup liquid bacon drippings
  • ¼ cup apple cider vinegar
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 cloves garlic minced
  • 1/8 teaspoon ground cinnamon
  • ¼ teaspoon salt or to taste
Prepare the Warm Maple-Bacon Dressing:
  1. Cook the bacon on a skillet over medium heat until it reaches desired done-ness (I like mine crispy).
  2. Place the strips of bacon on a cutting board, chop, and set aside.
  3. Pour the bacon fat into a measuring cup. Reserve ¼ cup of the fat, and discard any remaining.
  4. Add the remaining ingredients to the measuring cup and whisk well until combined (for a creamy consistency, add everything to small blender and blend until smooth). Set aside until ready to use.
Prepare the Candied Pecans:
  1. Add all of the ingredients for the candied pecans to a small skillet and heat over medium for 5 to 8 minutes, stirring consistently, until the nuts have become toasted and sticky. Note: don’t walk away from the nuts because they burn easily.
Prepare the Brussels Sprouts Chopped Salad:
  1. Rinse the Brussels sprouts well. Chop off the rough end, and thinly slice them from tip to tail.
  2. Add all ingredients for the salad to a large serving bowl. Pour desired amount of maple-bacon dressing over the salad, and toss well until everything is coated.
  3. Serve with your favorite entrée and enjoy!
Recipe Notes

*Reserve the bacon drippings for the dressing