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4.06 from 38 votes

Caramelized Brussels Sprout Pecan Salad w/Bacon + Caramel Apple Vinaigrette.

This is a warm salad with all the fixins. There are caramelized brussels sprouts, apples, pecans, crispy bacon, blue cheese and the sweetest, savoriest caramel apple vinaigrette that can be kind of addicting.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 490kcal


  • 4 slices thick-cut bacon chopped (leave bacon out and swap 1 tablespoon olive oil for a vegetarian version)
  • 1 tablespoon olive oil
  • 1 clove garlic minced or grated
  • 1 pound brussels sprouts stems removed and sliced
  • 1/2 a small onion chopped
  • 3 tablespoons brown sugar
  • 1/4 teaspoons sea salt
  • 1/2 a green apple chopped
  • 2 honeycrisp apples thinly sliced
  • 1 DeLallo Vibrant Blue SaladSavors® salad topping

Caramel Apple Vinaigrette


  • Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil, heat over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts and chopped onions in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the apples and cook another 3-5 minutes. Remove the pan from the heat and stir in the the pecans and dried cherries from the Vibrant Blue SaladSavor toppings. Divide the salad among plates and top with Vibrant Blue SaladSavors blue cheese. Drizzle with the caramel apple vinaigrette and the crispy bacon.

Caramel Apple Vinaigrette

  • Add the apple cider, brown sugar and chopped apples to a medium sauce pot and bring to a boil, boil for about 10 to 15 minutes or until the cider has reduced to about 1/2 cup and is slightly thick and syrupy. Remove from heat and add the cider vinegar and sage leaves. Pour the mixture into a food processor or blender and add the olive oil, pinch of cayenne, salt and pepper. Pulse the vinaigrette a few time to mince the apples (do not puree the apples). Taste and season with more salt and pepper if desired. Keep the dressing in the fridge for up to 4 days.


Serving: 4g | Calories: 490kcal | Carbohydrates: 47g | Protein: 7g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 357mg | Potassium: 570mg | Fiber: 5g | Sugar: 36g | Vitamin A: 670IU | Vitamin C: 70mg | Calcium: 89mg | Iron: 1.5mg