Brussels Sprouts Salad with Apples, Pecans and Manchego

brussels sprouts salad with apples pecans and manchego
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 pound brussels sprouts, trimmed
  • 3 empire apples
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 8 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1 large clove garlic, finely chopped
  • 4 teaspoons dijon mustard
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 3/4 cup pecan halves, toasted and chopped
  • 3 ounces manchego cheese, shaved


Using a food processor fitted with a slicing attachment, thinly slice the brussels sprouts.

Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.

In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.

In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette.