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I have a confession to make. I know it’s an unpopular opinion, but I’m not the biggest fan of traditional Thanksgiving sides. I’ll pass on the stuffing and casseroles most of the time. That’s why I love making other side dishes to bring to the festivities. This maple bacon brussels sprout salad is one of those dishes that always steals the show at the table. It’s sweet, salty, crunchy, and packed with flavor.

Shaved brussels sprouts make the perfect base because they hold up so well, especially with flavorful additions like crispy bacon, chewy dried apricots, toasted almonds, and salty parmesan. Everything gets tossed in a simple maple syrup, apple cider vinegar, and olive oil based dressing that brings the whole salad together with a perfect balance of tangy and sweet.

One of my favorite things about this recipe is how well it holds up after you dress it. Unlike leafy greens that wilt within minutes, shaved brussels sprouts stay crisp. This means you can make this salad ahead of time or enjoy leftovers the next day without sacrificing texture. If you’re looking for a dish to bring to Thanksgiving, friendsgiving, or any holiday potluck, this is one that will still taste amazing by the time everyone gathers.

Besides being delicious, this salad actually has some nutrition benefits too! Each serving has 5 grams of fiber and nearly 15 grams of protein! Plus, Brussels sprouts are naturally rich in fiber and vitamin C. If you’d prefer a lighter version, you could definitely cut the bacon amount in half or use turkey bacon.

For the freshest version of this salad, I suggest buying whole brussels sprouts and using a food processor to shave them quickly. However, if you don’t have a food processor, pre-shaved brussels sprouts will work just as well.

This is truly one of those salads that converts even the “I don’t like Brussels sprouts” people, and I hope you love it as much as I do. Leave a comment below if you try it.

Maple Bacon Brussels Sprout Salad

This festive maple bacon brussels sprout salad is so delicious! It's a perfect side dish to bring to holiday meals that everyone will love.

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Prep 15

Cook 15

Total 30

Course Salad, Side Dish

Cuisine American, Gluten-Free

Servings 6

Calories 295 kcal

Equipment

Food processor (if shaving brussels sprouts)

Ingredients

Salad

1 lb brussels sprouts (whole or pre-shredded)
12 oz bacon
3/4 cup dried apricots, chopped
1/2 cup toasted slivered almonds
3/4 cup grated parmesan cheese

Dressing

1 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
1/4 tsp salt
1/2 tsp black pepper

Instructions

Preheat oven to 400F. Line a large baking sheet with foil and place bacon strips evenly across baking sheet.
Bake the bacon for 12-15 minutes until it is crisp. Immediately move bacon from baking sheet to a plate lined with paper towels once it is done to remove excess grease and keep bacon crisp.
Meanwhile, shave the brussels sprouts using a food processor with a shredder attachment. If using pre-shredded brussels sprouts, skip this step.
Add shaved brussels sprouts to a large bowl. Add chopped apricots, toasted slivered almonds, and grated parmesan.
To make the dressing, add olive oil, apple cider vinegar, maple syrup, salt and pepper to a jar and shake to combine.
Once the bacon is cooled, chop into small pieces and add to the salad.
Dress the salad and mix thoroughly to evenly distribute.