Warm Brussels Sprout Salad with Cider Dijon Dressing
Impress your guests with this delicious brussels sprout salad drizzled with cider dijon dressing. It has layers of flavor from warm sautéed brussels sprouts, sweet apples & dried cherries, and a little bit of salty bacon.
I’m taking in the autumn season with every bite of this delicious & warm brussels sprout salad!
It’s filled with sweet crisp apples, a little bit of salty bacon, chewy dried cherries, and sautéed brussels sprouts. This salad has so many layers of flavor – especially when paired with a tangy cider dijon dressing.
I absolutely love the flavors of this fall salad and all the seasonal produce that it’s filled with. I already have plans to serve it up for the upcoming holidays! It’s a side dish the whole family will love.
Ingredients You Need
For the salad you’ll need just 6 ingredients: an apple (any kind of crisp sweet + tart apple), dried cherries, arugula, oil, bacon, and brussels sprouts.
How to Make Warm Brussels Sprout Salad
- Cook bacon pieces until golden brown (about 3-5 minutes). Lay cooked bacon on plate with paper towels to remove extra grease.
- Drain off most of bacon grease from pan while still leaving a little leftover. Add 1 tablespoon of oil and cook sliced brussels sprouts in same pan with bacon grease and oil.
- Sauté brussels sprouts on medium heat for about 8 minutes until browned. Season with pinch of salt while cooking.
- Arrange salad with arugula, apple slices, sautéed brussels sprouts, bacon, and dried cherries. Drizzle with dressing and serve!
Make the Dressing
This apple cider dijon dressing is made with simple pantry ingredients and has wonderful tangy flavor! You’ll need just 8 pantry ingredients to make it all happen: apple cider vinegar, honey or maple syrup, dijon mustard, garlic clove or garlic powder, dried oregano, olive oil, and salt & black pepper.
Whisk dressing ingredients together in a large bowl or whip in it a blender for 10 seconds! Season with salt & pepper to taste until flavor is just right. Easy peasy.
Extra Tips for This Brussels Sprout Salad
Add more toppings: You can mix things up and add more toppings like pomegranate seeds, dried cranberries, roasted chopped nuts, pears, avocado slices, or feta cheese!
Make it vegan: don’t want to use bacon? No problem. Swap it out with a “salty” ingredient to make sure you have the right balance of flavor. I recommend using roasted & salted nuts such as walnuts, almonds, pecans, or hazelnuts.
Choose your greens: If you don’t like arugula as a salad base, you can also swap for spinach, a leafy green mix, or chopped kale.
I love all the layers in this autumn salad. It has some salty notes, a little bit of sweet, and some tang from the dressing. Every bite is filled with exciting flavor and cozy autumn feels!
You can serve this fall salad up at a holiday feast or pair it with your favorite family meal! No matter the occasion, I hope you love it just as much as we do.
More Tasty Salads to Try
If you’re a big fan of delicious and beautiful salads, here are a few more of my favorites!
- Apple Pomegranate Harvest Salad
- Tuscan-Style Panzanella Salad
- Greek Cucumber and Tomato Salad
- The Best Crunchy Lentil Salad
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Impress your guests with this delicious warm brussels sprout salad drizzled with cider dijon dressing. It has layers of flavor from warm sautéed brussels sprouts, sweet apples & dried cherries, and a little bit of salty bacon.
- 2 cups brussels sprouts, cut into 1/2 inch thick slices
- 3 bacon slices, sliced into 2-inch pieces (add more if desired)
- 1 apple, cut into small pieces or slices (I like using granny smith, pink lady, and honey crisp)
- 3-4 cups arugula
- 1/3 cup dried cherries
- 1 Tablespoon olive oil
Cider Dijon Dressing
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced (or use 1/2 teaspoon garlic powder)
- 3 Tablespoons honey or maple syrup
- salt & black pepper to taste
Dressing: First, make the dressing. Whisk together ingredients in a large bowl or whip in blender for 10 seconds. Season dressing with a good pinch of salt and black pepper – taste and adjust as needed.
Bacon: Cook bacon pieces in a skillet without any oil for about 3-5 minutes or until browned (time may vary depending on size of bacon pieces). Remove bacon and dry off excess grease by laying on plate lined with paper towels.
Brussels Sprouts: Carefully discard the majority of bacon grease from pan while still leaving a little leftover. In same pan with bacon grease, add 1 Tablespoon of oil and sliced brussels sprouts. Sauté them in bacon grease and oil with a pinch of salt for about 8 minutes – or until edges are golden brown.
Assemble salad: In a large salad bowl add arugula, warm brussels sprouts, bacon bits, apple slices, dried cherries, and drizzle with dressing. Toss salad in dressing and enjoy!