Warm Brussels Sprouts Salad with Bacon — quick skillet salad for holidays or weeknights

# What this recipe is

This Warm Brussels Sprouts Salad with Bacon is a warm, quickly prepared side or light main that combines crisp bacon, slightly softened shredded Brussels sprouts, toasted almonds, dried cranberries, and grated Parmesan. The salad is finished with a maple‑orange dressing that adds sweet and tangy balance.

# Why it works

The recipe uses texture contrast to make Brussels sprouts more appealing: sprouts keep a little bite because they're only cooked until they begin to soften, almonds stay crunchy, and bacon adds both fat and crispness. The warm dressing slightly wilts the sprouts and helps the flavors meld without turning the salad mushy.

# Ingredients at a glance

• Dressing: olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, black pepper
• Salad: sliced almonds, bacon (6 slices), shredded Brussels sprouts (1 lb), dried cranberries, Parmesan (about 1/2 cup)

# Step-by-step (30 minutes)

1. 1Whisk the dressing: 3 tbsp olive oil, 3 tbsp fresh orange juice, 2 tsp maple syrup, 1 tsp Dijon, 1/2 tsp salt, 1/4 tsp black pepper.
2. 2Toast 1/2 cup sliced almonds in a large skillet over medium heat. Remove and set aside.
3. 3In the same skillet, cook 6 chopped bacon slices until fat is mostly rendered and bacon is crisp.
4. 4Add 1 lb shredded Brussels sprouts to the bacon drippings and cook 3–4 minutes until they begin to soften.
5. 5Transfer bacon and sprouts to a large bowl. Add toasted almonds and 1/2 cup dried cranberries. Pour over dressing and toss.
6. 6Top with 1/2 cup grated Parmesan and serve warm.

• Shred sprouts thin for the best texture: use a food processor, mandolin, or sharp knife.
• Don't overcook the sprouts: stop when they just start to soften so they retain some bite and avoid becoming mushy.
• Control bacon fat: if there's more grease than you want, remove some before adding sprouts to the pan so the salad isn't greasy.

# Simple variations

• Nuts: swap almonds for pecans, hazelnuts, or pine nuts.
• Fruit: use sliced apples or a different dried fruit in place of cranberries.
• Acid in dressing: replace orange juice with lemon juice or apple cider vinegar to make the dressing tangier.

# Make-ahead and leftovers

• Leftovers: store in an airtight container up to 3 days. Rewarm briefly in the microwave or stovetop before serving.

# Nutrition note

# When to serve

This salad suits weeknight dinners where you want a quick, flavorful side and also works for holiday meals like Thanksgiving or Christmas because it's easy to scale and feels a bit more special than plain roasted sprouts.

# Bottom line

If you want a fast Brussels sprouts dish that preserves crisp texture and layers sweet, salty, and nutty elements, this skillet salad hits those marks and requires minimal equipment: a skillet, a whisk, and a bowl.