Crispy Bacon MapleGlazed Brussels Sprout Salad with Toasted Hazelnuts

Crispy Maple Sprout Salad

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:6 servings

Ingredients:

• 5 lbs (680g) fresh Brussels sprouts, trimmed and halved (or quartered if very large)
• 6 oz (170g) thick-cut smoked bacon or pancetta, diced
• 1/2 cup (60g) raw hazelnuts, roughly chopped
• 1/2 cup (85g) fresh or frozen pomegranate arils (seeds)
• 1/4 cup (30g) thinly sliced shallots or red onion (optional)
• 2 tablespoons pure maple syrup (for optional glaze)
• Pinch of sea salt (for optional glaze)
• 1/4 cup (60ml) olive oil
• 3 tablespoons cranberry juice (100% pure preferred)
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar (or red wine vinegar)
• 1 teaspoon maple syrup (for dressing)
• 1/4 teaspoon black pepper, freshly ground
• Pinch of fine sea salt (for dressing)

Instructions:

• Prep the Components: Halve or quarter the Brussels sprouts. Dice the bacon. Rough chop the hazelnuts.
• Toast the Hazelnuts: In a dry skillet over medium heat, toast hazelnuts until fragrant (about 3-5 minutes). Remove and set aside.
• Render the Bacon: Cook the diced bacon in the same skillet over medium heat until crisp. Remove bacon pieces with a slotted spoon, draining most of the fat into a heatproof container, leaving about 2 tablespoons of fat in the pan.
• Crisp the Sprouts: Increase the heat to medium-high. Add the sprouts, cut-side down, to the hot bacon fat. Cook undisturbed for 4-6 minutes until deeply browned. Stir and continue cooking until they are tender-crisp throughout (about 8-10 minutes total).
• Maple Glaze (Optional): Reduce heat to low. Drizzle the 2 tablespoons of maple syrup over the sprouts and toss quickly for 30 seconds until coated. Remove from heat immediately.
• Make the Vinaigrette: In a small bowl, whisk together the cranberry juice, Dijon, vinegar, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until emulsified. Taste and adjust seasoning.
• Assemble: In a large bowl, combine the warm sprouts, cooked bacon, toasted hazelnuts, and sliced shallots (if using).
• Dress and Finish: Pour about two-thirds of the vinaigrette over the salad and toss gently. Transfer to a serving platter. Scatter the pomegranate arils over the top just before serving.

Nutrition Facts

Calories:804 kcal

Protein:10.3 g

Fat:42.2 g

Carbs:71.5 g

Fiber:9.0 g

Sugar:0.0 g

Sodium:480 mg

Recipe Info

Category:Side Dish

Cuisine:American

Reimagining the Festive Green: Why This Salad Steals the Christmas Show

As the holiday season approaches, our menus often lean heavily into comforting roasts, buttery mashed potatoes, and rich gravies. While essential for the atmosphere, these heavier dishes crave a vibrant, acidic counterpart to refresh the palate. Enter the Christmas Brussels Sprout Salad . This isn't your grandmother’s sad, waterlogged side dish; this is a dynamic, texturally thrilling experience built around the often-maligned sprout. We are transforming this humble vegetable into the undisputed star of any festive table, creating something that is as satisfyingly indulgent as it is brilliantly fresh. If you’re searching for inspiring Winter Salad Recipes Christmas Brussels Sprouts that truly elevate the meal, look no further. This particular creation balances char, salt, sweet, and tang masterfully, proving itself worthy of being featured in any selection of premier Salad Recipes Holidays .

Beyond Boiling: Unlocking the True Potential of the Sprout

My culinary philosophy dictates that every ingredient deserves to be treated with respect, and the Brussels sprout is no exception. Boiling strips them of their nutty flavour and leaves them mushy. To truly celebrate them, we must introduce high heat to achieve caramelization. This recipe focuses on achieving perfect crispiness—a charred exterior giving way to an interior that is tender but retains just the right amount of bite. This technique is fundamental to achieving a successful Christmas Sprout Recipes selection that wow guests.

The Ultimate Christmas Brussels Sprout Salad Philosophy

The core philosophy here is textural contrast. A great salad should offer something for the teeth to grab onto, rather than dissolving into a homogenous mush. For this Christmas Brussels Sprout Salad Recipe , we focus on achieving crispy, salty bacon; crunchy, toasted hazelnuts; and the slight pop of pomegranate jewels, all mingling with the star ingredient. This approach ensures that every forkful provides a complex sensation, making it an excellent addition to any Healthy Christmas Dinner Salad spread.

What Makes This Recipe 'All Bets Are Off' Good?

This dish, which we call the "Crispy Bacon, Maple-Glazed Brussels Sprout Salad with Toasted Hazelnuts and Tangy Cranberry Vinaigrette," is spectacular because of its sheer balance. It incorporates the traditional festive flavours—maple sweetness and cranberry tartness—but delivers them via crisp, savoury vehicles. The preparation is surprisingly straightforward—we are looking at a total time of about 45 minutes—making it an accessible yet impressive option when the holiday kitchen gets chaotic. It’s the perfect answer when someone asks for new Brussels Sprouts Salad Ideas .

Balancing Rich Flavors for Your Holiday Spread

The inherent richness of holiday mains (think creamy sauces or fatty roasts) demands a dressing that can cut through it. Our vibrant vinaigrette does exactly this. It uses the brightness of cranberry juice and the sharpness of sherry vinegar, mediated by good olive oil and Dijon, creating an emufied cloak that coats the warm sprouts beautifully. This careful pairing means the salad isn't just a filler side; it actively complements the main course. This blend of sweet and tart is what elevates the humble sprout into something worthy of the central celebration, akin to the satisfying harmony found in a good Brussels Sprouts Cranberry Quinoa Salad , but far more straightforward.

Gathering Your Festive Components: A Pantry Checklist

To build this masterpiece, we require ingredients that sing of winter bounty while providing structure and depth. Precision in selection here ensures the final texture is spot on. You will need about 1.5 pounds of fresh Brussels sprouts, trimmed and halved—or quartered if they are particularly large specimens—to maximize surface area for crisping. Alongside these, we introduce 6 ounces of thick-cut smoked bacon or pancetta, diced, which provides the foundational saltiness and renders the fat necessary for cooking the sprouts. The crunch comes from half a cup of roughly chopped raw hazelnuts, and the jewel-like burst of colour and acidity is provided by half a cup of fresh or frozen pomegranate arils. For an optional, sharp aromatic note, thinly sliced shallots are a welcome addition.

Essential Produce and Crispy Accents

When sourcing your sprouts, look for tight, bright green heads; loose leaves mean older produce. For the crunch element, raw hazelnuts are superior because they release their oils perfectly when toasted in the dry pan, developing a deep, earthy flavour that works wonders in a Shaved Brussels Sprout Salad Christmas preparation, even though we are halving them here. The bacon must be thick-cut; thin slices tend to burn before they adequately crisp and render their fat.

Crafting the Tangy Cranberry Vinaigrette Base

The dressing is where the festive magic really happens. You’ll need a high-quality olive oil, about a quarter cup of pure cranberry juice (avoiding overly sweetened varieties), a tablespoon each of Dijon mustard and sherry vinegar, one teaspoon of maple syrup, and the requisite salt and pepper. The Dijon acts as an emufier, helping the oil and acid bind into a cohesive, flavourful sauce that clings perfectly to the warm sprouts.

Equipment Needed for Optimal Texture

While simple, the right cooare is crucial for achieving that superior char. A large, heavy-bottomed skillet, ideally cast iron, is essential. This retains and distributes heat evenly, preventing steaming and encouraging that deep browning we are aiming for. You’ll also need a small bowl and whisk for the vinaigrette preparation, and a large mixing bowl to bring the entire Christmas Brussels Sprout Salad together.

Related Recipes Worth Trying

• Cheesy Dream Bake Ultimate Creamy Roasted Brussels Sprouts Gratin — Tired of bland sprouts This Creamy Baked Brussels Sprouts recipe transforms them into a rich cheesy gratin thats perfect for festive side dishes Easy to master
• Healthy Tuna Salad Cottage Cheese Bowl Recipe No Mayo — Swap the heavy mayo for creamy cottage cheese in this High Protein Tuna Salad Ready in 10 minutes this macrofriendly bowl is the perfect healthy lunch
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The Transformation Sequence: From Raw to Roasted Marvel

This is where the magic happens—turning simple raw components into a complex, warm salad. The entire process, from prepping to assembling, clocks in at around 45 minutes total, which is excellent timing for a busy holiday kitchen.

Achieving Air-Fried or Oven-Roasted Sprout Perfection

While this recipe utilizes the stovetop for superior flavour transfer via bacon fat, you can adapt if needed. For pan-searing, ensure your skillet is thoroughly heated before adding the fat. Once the bacon is rendered (step 3 below), the sprouts go cut-side down into the hot fat. Resist the urge to stir them constantly! Allow them 4 to 6 minutes untouched to develop a deep sear before tossing and continuing to cook until they are tender-crisp, usually another 4 to 5 minutes. If you choose the maple glaze (highly recommended), a quick drizzle right at the end, followed by a fast toss for 30 seconds off the heat, locks in sweetness without burning the sugars.

Rendering Bacon and Toasting Hazelnuts Like a Pro

These two steps should be performed sequentially to maximize flavour efficiency. First, toast the roughly chopped hazelnuts in a dry pan over medium heat until they become fragrant—about 3 to 5 minutes—then remove them immediately. Next, cook the diced bacon in the same pan over medium heat until beautifully crisp. Using a slotted spoon, remove the bacon bits, draining most of the rendered fat into a heatproof container, leaving just about two tablespoons behind in the pan to cook the sprouts in.

Whisking the Vinaigrette: Emufication Techniques

While the sprouts are crisping, pivot to the dressing. In a small bowl, combine your cranberry juice, Dijon, sherry vinegar, maple syrup, salt, and pepper. Begin whisking vigorously before slowly drizzling in the olive oil. This gradual introduction of oil, combined with constant agitation, forces the liquids to emufy, resulting in a creamy, cohesive texture that coats the salad leaves evenly instead of pooling unpleasantly at the bottom of the bowl.

The Final Marriage: Dressing and Presentation

Once the sprouts are cooked and slightly cooled (they should be warm, not piping hot), place them in your large mixing bowl along with the cooked bacon and toasted hazelnuts, plus the optional sliced shallots. Pour about two-thirds of the vinaigrette over this mixture and toss gently to coat. Transfer this mixture to your final serving platter. The presentation is completed by scattering the jewel-toned pomegranate arils across the top just before serving; this ensures they remain bright, fresh, and provide that satisfying textural 'pop.'

Making Ahead: Strategy for Stress-Free Holiday Cooking

When planning a large holiday meal, any component that can be prepped ahead saves invaluable oven space and headspace on Christmas Day. The good news is that much of this recipe is amenable to advance preparation. You can fully prepare the Tangy Cranberry Vinaigrette up to three days in advance; simply store it in a tightly sealed jar in the refrigerator. It may separate slightly, but a quick shake will bring it back together. On top of that,, the bacon can be cooked and the hazelnuts toasted a day ahead, stored in separate airtight containers at room temperature. On the day, you only need to focus on trimming and crisping the sprouts, which takes less than 20 minutes of active time.

Elevating Your Christmas Brussels Sprout Salad: Pro Chef Tweaks

For those who want to push this already phenomenal side dish even further, a few minor adjustments can truly elevate the experience. This salad, while complete, is also an excellent base for experimentation.

Storage Guidelines for Peak Freshness

If you have leftovers, store the undressed sprouts, bacon, and nuts mixture separately from the vinaigrette. Reheating the sprout mixture gently in a dry pan the next day will bring back some of the crispness lost during refrigeration. However, like most salads featuring warm elements, this is best served fresh.

Vegan and Gluten-Free Adaptations

To create a superb vegan Christmas Brussels Sprout Salad , omit the bacon entirely. Instead, sauté thinly sliced mushrooms (like cremini) in olive oil until deeply browned and slightly crisp, adding a teaspoon of smoked paprika for depth. Skip any cheese additions, and ensure your maple syrup is the only sweetener used in the dressing. Since no flour products are involved, this recipe is naturally gluten-free, provided your Dijon mustard is certified GF.

Alternative Nut and Fruit Swaps

While hazelnuts are fantastic, this recipe is highly adaptable. Pecans provide a buttery richness, while walnuts offer a slightly more rustic bite. If pomegranates are unavailable or too expensive, consider substituting them with dried cranberries that have been plumped in hot water for 10 minutes, or even small cubes of crisp apple like Honeycrisp for an added layer of fresh sweetness.

When to Dress the Salad for Maximum Crisp

Timing is everything when combining warm ingredients with vinaigrette. You must dress the salad while the sprouts are still warm—not scorching hot—as the warmth helps the sprouts absorb the flavour of the dressing. However, never dress the entire salad until you are within 15 minutes of serving. Applying the dressing too early, especially with the heat and acid combination, will soften the crisp texture you worked so hard to achieve, defeating the primary goal of this spectacular Christmas Brussels Sprout Salad .