Brussels Sprout Salad

This easy Brussels sprouts Salad is sure to be a huge hit! With apples, pecans, bacon and a balsamic vinaigrette, it's one of our favorite fall salad recipes.

INGREDIENTS

1 pound brussels sprouts — halved

4 slices center cut bacon — cooked, drained, and crumbled

2 tablespoons olive oil

Salt and pepper — to taste

5 cups spring mix or other lettuce

1 apple, sliced — Granny Smith, Fuji, or Gala

1/4 cup chopped pecans — toasted

1/4 cup goat or blue cheese — crumbled

1 cup balsamic dressing — store-bought or homemade

INSTRUCTIONS

Preheat oven to 400°F. Oil a rimmed baking sheet.

Trim Brussels sprouts: slice off the root end and cut in half (cut them in thirds if they are very large). Toss with olive oil, salt, and pepper. Place cut side down on prepared baking sheet. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. Cool slightly before adding to salad.

Assemble the salad: Toss lettuce with apples, pecans, cheese, crumbled bacon, and Brussels sprouts. Toss with dressing.

Serve as soon as you add the sliced apples and dressing. To make ahead, assemble all but the apples and dressing and add those right before serving.

Recipe Notes

Prepare double the Brussels sprouts and bacon ahead of time: use them all week!