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Not to be dramatic, but this warm Brussels sprouts salad might just steal the show at your next holiday dinner. We’re talking golden, tender Brussels sprouts, smoky bacon, shaved Gruyère, crunchy almonds and crisp apples tossed in a sweet and tangy mustard vinaigrette. TRULY an elite way to eat your veggies.

Overhead view of warm Brussels sprouts salad with crispy bacon, thinly sliced apples, shaved Gruyère cheese and chopped Marcona almonds.
small photo of the author, Erica

Alright, I need everyone’s hot take.

Is the holiday feast about the main dish protein or the side dishes?

I actually do love the Thanksgiving turkey, but I have to say, I do love all of the side dishes more. And out of alllll the sides on my holiday table, I might be going hardest on this one. 

You might be thinking, ‘a warm salad, Erica, what the heck?’ But you gotta trust me.

Thinly shaved Brussels, just barely seared in bacon grease, tossed with a maple-y mustard vinaigrette, topped with crispy bacon pieces, shaved Gruyère cheese, crunchy almonds, and a thinly sliced tart apple to cut through the richness. It is hitting on every level.

Thanksgiving dinner is notoriously low on veggies, so this is a great way to add a boost of green in a way that still feels special, festive, and indulgent. It’s been in the holiday rotation at my house for years, and I hope you add it to yours!

Happy Brusslin’.

signature of Erica

What You’ll Need to Make My Warm Brussels Sprouts Salad:

Overhead view of labeled ingredients for brussel sprouts salad including bacon, apple, Gruyère cheese, Marcona almonds, maple syrup, apple cider vinegar, and whole grain mustard.
  • Brussels sprouts: I trim raw Brussels sprouts and shred them in my food processor, but you can use a bag of pre-shredded Brussels sprouts to save time!
  • Bacon: I highly recommend cooking your own bacon rather than using store-bought bacon bits for the best flavor and crispy texture. Plus, you’ll use the bacon drippings to sauté the Brussels sprouts!
  • Apple: I like to use a crisp apple like Honeycrisp or Pink Lady for a little tartness and crunch to balance the savory flavors.
  • Gruyère cheese: Adds a rich, nutty flavor and gets slightly melty when tossed with the warm Brussels sprouts. Parmesan cheese or Pecorino Romano are great substitutes.
  • Marcona almonds: Adds a buttery, crunchy texture that’s SO good in this salad. Roasted hazelnuts, pecans or pepitas work well, too.
  • Dressing: A simple combination of olive oil, apple cider vinegar, whole grain mustard, maple syrup, salt and pepper. Honey works in place of maple syrup, and Dijon mustard can sub for whole grain mustard.

How to Make this Warm Brussels Salad:

Whisk or shake together the olive oil, apple cider vinegar, whole grain mustard, maple syrup, salt and pepper. Set aside.

Trim the ends off the Brussels sprouts and thinly shred using a food processor with the slicing attachment, a mandoline or a sharp knife.

Hand shaking jar of homemade maple mustard vinaigrette.
Fresh Brussels shredded into thin slices using a food processor.

Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and reserve 1–2 tablespoons of bacon grease in the skillet.

Add the shredded Brussels sprouts and sauté for about 5 minutes, tossing occasionally, until slightly softened with golden brown edges. Let them sit between tosses to encourage browning, but don’t overcook! Season with pinches of salt and pepper.

Strips of bacon cooking until crispy in a large stainless steel skillet.
Thinly shredded Brussels sprouts being sautéed in bacon grease in a large skillet.

Chop the cooled bacon into bite-sized pieces and add to the Brussels sprouts. Stir in the mustard vinaigrette until the salad is evenly coated and half of the shaved Gruyère cheese until slightly melty.

Crispy chopped bacon scattered over sautéed shredded Brussels sprouts in a skillet.
Maple mustard vinaigrette being poured over warm Brussels sprouts and crispy bacon in skillet.

Remove from heat and stir in the thinly sliced apple and chopped Marcona almonds. Toss everything together until combined.

Thinly sliced apples, Gruyere and chopped Marcona almonds added to a skillet of warm Brussels sprouts and bacon.
Brussels sprouts salad with bacon, apples and almonds being tossed together in a stainless steel skillet.

Transfer to a small bowl or plate and top with the remaining shaved Gruyère and extra cracked black pepper, if desired.

Close-up of warm Brussels sprouts salad with crispy bacon, thinly sliced apples and chopped almonds in a skillet.
Warm Brussels sprouts salad with bacon, sliced apples, almonds and Gruyere cheese on a ceramic plate beside a larger serving bowl.

Serve warm and ENJOY!

FAQs

Can I make this warm Brussels salad ahead of time?

Yes! I recommend prepping the components (shredded Brussels, cooked bacon pieces, shaved cheese, dressing) ahead of time. Store everything separately in the fridge, then sauté the Brussels sprouts and toss everything together when you’re ready to serve.

Can I use frozen Brussels sprouts?

I recommend fresh Brussels sprouts. Frozen Brussels sprouts release more moisture as they cook, making it difficult to get those lightly golden edges and tender-crisp texture. Fresh, pre-shredded Brussels sprouts are a great shortcut.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through, or enjoy cold! Just know the apples and almonds will lose some of their crunch as the salad sits.

Serving of warm Brussels sprouts salad with bacon, apples, shaved Gruyère and almonds on a small ceramic plate beside a larger bowl of salad.
Thanksgiving spread with stuffing, roasted carrots, Brussels sprouts salad, baked feta and cranberry sauce.

A salad that deserves a spot at the holiday table alongside all your Thanksgiving faves. TRUST.

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

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Serving of warm Brussels sprouts salad with bacon, apples, shaved Gruyère and almonds on a small ceramic plate beside a larger bowl of salad.

Warm Brussels Sprouts Salad with Bacon and Apples

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  • Author: Erica Baty
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes (depending on your bacon cooking method)
  • Total Time: 30-35 minutes
  • Yield: 6-8 servings (as a side dish)
  • Category: Salads, Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free
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Description

This warm Brussels sprouts salad combines crispy bacon, sweet-tart apples, melty Gruyère and crunchy almonds with a maple mustard vinaigrette dressing. The ultimate holiday side dish!

Ingredients

Dressing

Salad

  • 8 slices bacon
  • 1 lb Brussels sprouts, trimmed and shredded
  • 1–2 tablespoons bacon grease, reserved
  • ½ cup Marcona almonds, roughly chopped
  • 2 oz Gruyère cheese, shaved, divided (about ½ cup)
  • 1 small apple, very thinly sliced

Instructions

  1. Shake or whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon whole grain mustard, 1 tablespoon maple syrup, ½ teaspoon salt and ½ teaspoon pepper to make the dressing. Set aside.
  2. Trim and thinly slice the Brussels sprouts. I trim off the stem ends and use the slicing disc on my food processor. You can also use a mandoline or sharp chef’s knife, or buy them pre-shredded.
  3. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving 1-2 tablespoons of bacon grease in the skillet. Once cool enough to handle, roughly chop into pieces. Alternatively, you can chop and fry up the pieces.
  4. Add the Brussels sprouts to the reserved bacon grease over medium heat. Cook for about 5 minutes, tossing occasionally, until slightly softened with golden edges. Let them sit briefly between tosses to encourage browning. Don’t overcook! Season with pinches of salt and pepper.
  5. Pour in the dressing and about half of the shaved Gruyère cheese, stirring until the salad is evenly dressed and the cheese is melty. Remove from heat and stir in the crispy bacon pieces, almonds and apple.
  6. Serve warm, topped with the remaining shaved cheese and extra cracked black pepper, if desired.TRULY AN ELITE WAY TO EAT BRUSSELS. (Yes, this does deserve all caps y’all; it’s so good)

Notes

Roasted hazelnuts, pecans or pepitas would be great alternatives to Marcona almonds.

Parmesan or pecorino are delicious subs for Gruyère. 

Make-ahead instructions: I recommend prepping all of the components (shredded Brussels, cooked bacon pieces, shaved cheese, dressing) ahead of time, then cooking the Brussels and assembling right before serving.

Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.

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Nutrition

  • Serving Size: ¾ cup
  • Calories: 223
  • Sugar: 5.1 g
  • Sodium: 388 mg
  • Fat: 16.1 g
  • Carbohydrates: 11.6 g
  • Fiber: 3.8 g
  • Protein: 9.9 g
  • Cholesterol: 20.7 mg

More Thanksgiving Recipes to Serve with Warm Brussels Sprouts Salad:

Dry Brined Spatchcock Turkey

Roasted Garlic Mashed Potatoes and Turkey Gravy

Sage and Sausage Sourdough Stuffing

Homemade Whole Cranberry Sauce with Orange

Lemon Butter Green Beans

Roasted Sweet Potatoes and Carrots with Crispy Sage Butter

Arugula Burrata Salad with Roasted Squash and Pomegranate

Thanksgiving Sangria

Pomegranate Punch

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