This Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} is a new year-round favorite.

Together you have salty, savory and sweet with a little crunch and texture in each bite. I adore each of the individual components of this salad.

Fresh tender spinach, shaved Brussels sprouts, toasted pecans, parmesan crisps, dried cranberries, and warm maple bacon dressing.

This gorgeous stalk of Brussels sprouts was definitely my recipe inspiration.

I could have made a giant batch of oven roasted Brussels sprouts which are a family favorite, but they were so fresh and beautiful I wanted to incorporate them raw.

I took one of my all-time favorite salads (Spinach Salad with Warm Bacon Dressing) and spruced it up a bit. The addition of bourbon and rich maple syrup to the warm bacon dressing really elevated the flavor profile.

Even my parmesan crisps got a make-over when I made them bite-sized and spiced them with my smoky Braai Spice Blend.

This Spinach & Brussels Sprout Salad pairs perfectly with grilled steak or chicken, but is hearty enough on it’s own for lunch or dinner. So many wonderful flavors playing nicely together.

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All my best,
xo Libby

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Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing}

Together you have salty, savory and sweet with a little crunch and texture in each bite making this Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} a new year-round favorite.

Course Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 4 cups fresh baby spinach
• 2 cups shredded Brussels sprouts
• 1 cup pecan halves
• 1/2 cup dried cranberries or dried cherries
• 12 small parmesan crisps see Recipe Link in Post

For the Warm Maple Bacon Dressing

• 1/2 pound thick cut bacon browned and crumbled reserve drippings
• 1 large or 2 small shallot thinly sliced
• 2 Tablespoons bourbon
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons apple cider vinegar or more to taste
• 2 Tablespoons real maple syrup or more to taste
• dash cayenne pepper
• salt & pepper to taste

Instructions

For the Salad

• Preheat oven to 400 degrees. Spread pecan halves in a single layer on a baking sheet. Toast for 5-7 minutes. Prepare the Parmesan Crisps according to Recipe Link in Post.
• In a medium skillet, cook bacon until it’s browned and crispy, drain on paper towels, reserving drippings.
• In a large salad bowl, toss the spinach, shaved Brussels sprouts, and dried cranberries. Sprinkle with toasted pecans and parmesan crisps.

For the Warm Maple Bacon Dressing

• To the skillet with the reserved bacon drippings, add thinly sliced shallot and saute over medium-low heat until tender. Remove from heat, whisk in the bourbon and return to heat and cook for 2 minutes. Add the olive oil, apple cider vinegar, maple syrup, pinch of cayenne, and salt & pepper and heat through, 1-2 minutes. Adjust the sweet/tart flavor by adding more maple syrup or vinegar.
• Serve warm. Add the crisply crumbled bacon to salad or dressing just before serving.

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