With St. Patrick’s Day around the corner and farmers markets preparing to open back up, this is the perfect moment to use thelast of winter’s produce before the shift to spring. Hearty and fiber-rich, Brussels sprouts work beautifully in quick, cozy recipes like this warm salad, where a gentle sauté softens their bite and brings out a touch of natural sweetness, creating a flavorful base for the brighter flavors to come.

Crisp apples bring a juicy brightness, while finely diced red onion or a couple shallots if you prefer something milder. This adds just the right hint of sharpness. Chopped pecans add crunch and healthy fats, and when they’re candied in maple syrup with a pinch of cinnamon, they turn into irresistible little clusters of sweetness. And the bacon? Maple bacon, of course. Its smoky-sweet flavor melts into every bite and ties everything together beautifully.

A creamy maple dressing made with garlic, Dijon, lemon, and a splash of apple cider vinegar brings the whole salad to life. It’s tangy, warm, and just sweet enough. Simple ingredients that create a gorgeous balance without feeling fussy.The best part? You can easily adjust it to your taste. Add a little extra maple syrup if you like things sweeter, or boost the lemon juice or apple cider vinegar for a brighter, tangier finish. A final sprinkle of freshly grated parmesan pulls everything together.

Brussels Sprout, Apple & Maple Pecan Salad

Ingredients for Salad:

2 lbs Brussels sprouts, shredded and sautéed

2 apples, finely diced

1 small red onion or 2 shallots, finely diced

6-8 slices maple bacon, cooked and chopped

1 cup raw pecans or maple-candied pecans

Fresh grated parmesan for serving

Ingredients for Maple Pecans:

3 cups pecans

1/2 cup pure maple syrup

Dash of cinnamon

Ingredients for Creamy Maple Dressing:

3-4 garlic cloves, minced

Small squeeze of Dijon mustard

3 tbsp maple syrup

Splash of apple cider vinegar

Juice of 1 lemon

Salt & pepper to taste

Instructions:

1. Prepare the Brussels sprouts. Sauté the shredded sprouts in a little olive oil over medium heat until they soften and develop a touch of golden color.

2. Make the maple pecans. Add the pecans, maple syrup, and cinnamon to a pan. Cook over medium heat until the syrup reduces down. Spread onto a parchment-lined sheet to cool and crisp.

3. Whisk the dressing. Combine the garlic, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, salt, and pepper.
4. Assemble your salad. In a large bowl, toss together the warm Brussels sprouts, apples, red onion or shallots, maple bacon, and pecans. Drizzle with the creamy maple dressing and finish with freshly grated parmesan.