Shaved Brussels Sprouts Fall Salad with Apple, Bacon, & Candied Pecans
Crunchy, savory, sweet, and just a little creamy, this Shaved Brussels Sprouts Fall Salad from @sizzlewithgaby brings all the best flavors of the season into one bowl.
Shaved Brussels sprouts and kale are tossed with crisp Honey-crisp apples, pomegranate seeds, smoky bacon, creamy blue cheese, and homemade maple candied pecans. The finishing touch is Nan’s Sweet Sea Salt Vinaigrette, adding the bright, balanced flavor that brings every ingredient together.
Serve it alongside a cozy weeknight dinner, bring it to your next gathering, or make it the centerpiece of a fall lunch. It’s hearty, full of texture, and proof that a really good salad is anything but boring.
Ingredients
For the Salad
- 2 cups Brussels sprouts, trimmed and thinly shaved
- 8 oz bacon, approximately 8–10 slices
- ⅓ cup pomegranate seeds
- ½ cup caramelized pecans, chopped
- ⅓ cup crumbled blue cheese, feta, or goat cheese
- 1 Honeycrisp apple, diced
- ¼ cup red onion, chopped
- ½–1 cup kale, chopped
- ½ cup Nan’s Sweet Sea Salt Vinaigrette, plus more as needed
For the Maple Candied Pecans
- ½ cup pecans
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar or coconut sugar
- Pinch of salt
Instructions
1. Cook the bacon.
Preheat the oven to 400°F. Arrange the bacon in a single layer on a baking sheet and bake for 15–20 minutes, or until deeply golden and crispy.
Transfer the bacon to a paper towel-lined plate to remove excess fat. Once cool enough to handle, chop into small pieces and set aside.
2. Make the maple candied pecans.
Add the pecans, maple syrup, brown sugar or coconut sugar, and a pinch of salt to a small pan over medium heat.
Cook for 3–4 minutes, stirring constantly, until the pecans are coated and glossy. Transfer to parchment paper and allow them to cool and harden before breaking into smaller pieces.
3. Build the salad.
Add the shaved Brussels sprouts, chopped kale, red onion, Honey-crisp apple, pomegranate seeds, crispy bacon, blue cheese, and candied pecans to a large serving bowl.
4. Dress with Sweet Sea Salt.
Drizzle with Nan’s Sweet Sea Salt Vinaigrette, starting with about ¼ cup and adding more to taste.
Toss until everything is evenly coated and serve.
Why Sweet Sea Salt Works
With so many bold flavors in one bowl, the dressing is what ties everything together.
Nan’s Sweet Sea Salt Vinaigrette brings a bright, balanced flavor that complements the sweetness of the apple, pomegranate, and maple candied pecans while cutting through the richness of the bacon and creamy cheese.
The result is a fall salad that hits just about every note: crunchy, sweet, salty, savory, creamy, and fresh.
And because Sweet Sea Salt is a vinegar-based vinaigrette rather than a heavy, creamy dressing, it lets all of those seasonal ingredients shine.
Keep the bottle nearby. A little extra drizzle before serving never hurts.
Recipe created by @sizzlewithgaby for Nan’s Original Recipes.