Warm Brussels Sprouts Salad with Bacon: A 30-Minute Holiday Side

By cosass

September 24, 2026 5 Min Read

If you have never been excited about Brussels sprouts, this warm salad might change your mind. Crispy bacon, tart cranberries, toasted almonds, and Parmesan come together in every bite, while a warm maple-orange dressing ties all the flavors together.

Why This Salad Stands Out

This dish is quick and easy, coming together in about 30 minutes, with most of the cooking done in a single skillet. The texture is just right: the Brussels sprouts soften slightly, the almonds stay crunchy, and the bacon adds a crisp bite. It feels special enough for Thanksgiving or Christmas, yet it only takes about 30 minutes to make.

Ingredients and Easy Swaps

The recipe uses simple ingredients, but you can easily adapt it to what you have on hand.

Switch the nuts: Use pecans, hazelnuts, or pine nuts instead of almonds.
Try different fruit: Sliced apples would be delicious, or swap the cranberries for another dried fruit.
Shred them thin: Use a food processor, mandolin, or sharp knife to finely shred the Brussels sprouts.
Adjust the bacon grease: Cooking the Brussels sprouts in the bacon drippings adds tons of flavor. If there is more grease than you want, remove some before adding the Brussels sprouts.
Change the citrus: Use lemon juice or apple cider vinegar instead of orange juice for a more tangy dressing.

How to Make Warm Brussels Sprouts Salad

Overhead shot of labeled Brussel's sprouts salad ingredients.

This salad comes together quickly in one skillet. If you love the taste of Brussels sprouts, try balsamic honey grilled Brussels sprouts or bacon wrapped Brussels sprouts next. For another cozy fall option, this harvest bowl is so good too.

Make the dressing: Whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and black pepper.
Toast almonds: In a large skillet, toast the almonds over medium heat. Remove to a plate and set aside.
Cook bacon and Brussels sprouts: Add the chopped bacon to the same pan. Cook until crisp. Add the shaved Brussels sprouts and cook for 3–4 minutes, or until they start to soften.
Combine: Add the bacon and Brussels sprouts to a large serving bowl. Add the toasted almonds and cranberries. Pour over the dressing and toss everything together. Top with Parmesan cheese and serve.

Alyssa’s Pro Tip

Don’t overcook the Brussels sprouts. Cook them just until they start to soften. You still want them to have a little bite so the salad stays fresh instead of turning soft or mushy.

Kitchen Tools Used

Overhead shot of labeled dressing ingredients.

Food Processor: Quickly shreds the Brussels sprouts. A mandolin or sharp knife also works.
Large Skillet: For the almonds, bacon, and Brussels sprouts.
Whisk: Mixes the dressing.
Serving Bowl: Makes tossing everything together easy.

Recipe Details

Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 305kcal
Author: Alyssa Rivers

Ingredients

Dressing

3 tablespoons olive oil
3 tablespoons fresh orange juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

Salad

½ cup sliced almonds
6 slices chopped bacon
1 pound shredded Brussels sprouts
½ cup dried cranberries
½ cup Parmesan cheese

Instructions

Make the dressing by whisking together 3 tablespoons olive oil, 3 tablespoons fresh orange juice, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
In a large skillet, toast ½ cup sliced almonds over medium heat. Remove to a plate and set aside.
To the same pan, add 6 slices chopped bacon and cook until the fat is mostly rendered and the bacon is crisp.
Add 1 pound shredded Brussels sprouts to the pan with the bacon and cook for 3-4 minutes, until the Brussels sprouts begin to soften.
Add the bacon and Brussels sprouts to a large serving bowl. Add the toasted almonds and ½ cup dried cranberries. Pour over the dressing and toss everything together. Top with ½ cup Parmesan cheese and serve.

Notes

Leftover Instructions
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them slightly in the microwave or on the stovetop before serving.
Make Ahead: Make the dressing and shred the Brussels sprouts 1-2 days ahead. Store them separately in the refrigerator until you’re ready to cook the salad.