Crispy Brussels Sprouts Salad Recipe

Prepare and bake bacon

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay bacon slices in a single layer on the rack. Sprinkle brown sugar evenly over each slice and finish with a light dusting of black pepper if using.

Bake 12–18 minutes, watching closely: remove when sugar is bubbling and bacon edges are crisp but not burnt. Transfer bacon to a sheet of parchment and let cool; once cool, chop into 1/2–1 inch pieces. Reserve any pan drippings for a recipe or discard.

Prepare squash

Preheat oven to 425°F (220°C). Peel and seed the butternut squash, then cut into 1/2-inch cubes to equal about 2 cups. Toss the squash with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of kosher salt and spread in a single layer on a parchment-lined baking sheet.

Prepare Brussels sprouts

Trim the stem ends and halve the Brussels sprouts. Toss the sprouts with the remaining 1 tablespoon olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Spread them cut-side down on a separate parchment-lined baking sheet or arrange them with the squash if space allows without crowding.

Roast squash and Brussels sprouts in the 425°F oven: squash 18–22 minutes until tender and lightly caramelized; Brussels sprouts 18–22 minutes until outer leaves crisp and cut sides are browned. If roasted together, check at 18 minutes and roast additional 3–5 minutes as needed. Remove from oven and allow to cool slightly.

In a small bowl or jar, combine apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Whisk while slowly streaming in the 1 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning: add more honey if you prefer sweeter, or more vinegar for brightness. Set aside.

Crisp Brussels sprouts leaves (optional extra step for "crispy" texture): If you want additional crisp fragments, after roasting, separate a handful of outer leaves from some sprouts and return them to a 425°F oven for 3–5 minutes until very crisp. Otherwise, continue.

In a large mixing bowl, combine the roasted Brussels sprouts and roasted butternut squash. Add the thinly sliced apple, chopped candied bacon, and toasted walnuts.

Drizzle about 3–4 tablespoons of the apple cider vinaigrette over the salad and toss gently to coat. Add more dressing to taste (reserve leftover dressing for serving).

Add the shaved Parmesan and gently toss once more so cheese is distributed but not fully wilted. Taste and adjust salt and pepper if needed.

Transfer to a serving platter or individual plates. Garnish with any extra candied bacon, a sprinkle of toasted walnuts, and chopped parsley. Serve warm or at room temperature.