Bacon and Brussel sprout salad
A warm and hearty Brussels sprout salad with crispy bacon, marsala-soaked cranberries, toasted pecans, and a sweet-sharp walnut vinaigrette - perfect as a festive side or main dish.
Updated : 15 July, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
100 grams
Bacon
500 grams
Brussels sprouts
50 grams
Cranberry
100 milliliters
Sherry
50 grams
Pecan
For the dressing
3 tablespoon
Walnut oil
2 tablespoon
Vinegar
0.5 teaspoon
Honey
0.5 teaspoon
Mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by heating olive oil in a large sauté pan and cook the bacon until it's very crisp and the fat has rendered. Once done, remove the bacon using a slotted spoon and let it drain on kitchen paper.
Step 2
Cut the Brussels sprouts in half and add them to the same pan. Cook over high heat until they begin to brown at the edges. Pour in 100ml of water and continue to cook, stirring often, until the liquid has evaporated and the sprouts are tender but still vibrant green. Keep warm.
Step 3
At the same time, place the cranberries in a small saucepan, cover with marsala and bring to a boil. Let them simmer until the liquid has been fully absorbed and the cranberries are glossy and plump.
Step 4
In a separate bowl, whisk together walnut oil and sherry vinegar with honey and mustard (if using), and season with salt and pepper to taste.
Step 5
To assemble the salad, arrange the mixed leaves in a serving bowl or platter. Add the warm Brussels sprouts and most of the dressing, tossing gently to coat. Sprinkle the crispy bacon, pecans, and marsala cranberries over the top and serve immediately.