Full of nutritious ingredients, this salad is tossed in a tangy homemade dressing.This fall salad with brussel sproutsincludes apples, bacon, and candied pecans that come together to create a tasty, balanced dish.

fall salad with pecan and brussel sprouts recipe in wooden mixing bowls.

Just because the weather is cooler does not mean you can’t enjoy a delicious salad! This fall salad is full of seasonal fruit and vegetables that provide plenty of flavor and texture. You can eat this dish as a quick lunch, or serve it as a side with dinner.

I love how easily everything comes together for this salad. Just chop the ingredients, shake up the dressing, toss it all together, and enjoy! The variety of savory, sweet, and tangy flavors are matched with a crunchy, crisp texture. The dressing is bright and bold, which pairs perfectly with the other ingredients. With so much to love about this fall salad, it is sure to be a hit!

fall salad with pecan and brussel sprouts recipe on a white serving plate.

Why You’ll Love This Recipe

Loaded with seasonal fruit and vegetables, it pairs well with any main dish.
This salad isfull of flavor and nutritious ingredientsthat keep you feeling satisfied.
The dish doesn’t take long to throw together making it perfect for an easy side!

Recipe Ingredients

portion bowls each with raw ingredients to make fall salad with pecans and brussel sprouts recipe.

For the Salad

Salad Greens—Romaine lettuce and spinach are a great combo.
Apples—Cored and diced. Any kind of apples will work.
Bacon—Cooked and crumbled for a savory flavor and nice crunch.
Brussel Sprouts—Trimmed and thinly sliced or shaved.
Candied Pecans—To add a hint of sweetness and a hearty texture.

For the Dressing

Olive Oil—The base of your dressing.
Balsamic Vinegar—For a bright, tangy flavor!
Maple Syrup—To sweeten the dressing and balance the strong flavors.
Dijon Mustard—To add a sharp taste and mild spice.
Red Onion—Finely diced for a mild kick.
Salt and Pepper—Season with your heart!

See the recipe card for full information on ingredients and quantities.

How to Make Fall Salad with Brussel Sprouts

clear mixing bowl in the process of making fall salad with pecan and brussel sprouts recipe.

Step #1.Add the lettuce to a bowl and top with the additional ingredients.

Step #2.To make the dressing, add all of the dressing ingredients to a mason jar, screw on the lid, and shake. Dress the salad, serve, and enjoy!

Recipe FAQs

Do I need to cook the brussel sprouts first?

Nope! The most common way to eat brussel sprouts is by cooking them first, but you can still eat them raw. It is difficult to eat them raw when they are whole or even halved, so you should cut them first. Slicing them into thin pieces or throwing them in the food processor for a quick blend are ways to make them smaller and easier to eat when raw. The flavor is mild, and slightly sweeter than cabbage, but they are full of nutrients and make a great addition to this salad!

What are the best apples to use?

You can use any kind of apples, but we tend to stick to ones that are a bit sweeter and that don’t brown too quickly when cut. Also try to use apples that are crunchy and firm because it adds a nice texture to the salad! Some great options are Honeycrisp, Fuji, Pink lady, jazz, or envy apples. Ultimately, any kind of apples will work depending on what flavor you prefer, so choose what you like best!

What else can I add to this salad?

This recipe is very flexible, so you can add to or change it however you’d like! The salad is hearty and delicious as is, but there are easy ways to switch things up and customize it to your liking. Instead of candied pecans, you can use a different kind of nuts such as cashews, walnuts, and even sliced almonds. You can also replace the bacon with chopped grilled chicken or turkey if you want more protein. We love to add cheese for flavor and texture, so throw in some feta, shredded white cheddar, or blue cheese if you want! The recipe is a starting point, so play around with it and find what you love.

How to Serve and Store Fall Salad with Brussel Sprouts

This delicious fall salad can be paired with almost anything! You can serve it as a side to garlic lemon chicken,pork chops,roasted Turkey, or something simple such as chicken noodle soupor chili. We typically keep the salad dressing on the side and allow people to add it to their salad as needed. This is so that everyone can get the amount of dressing they prefer, and will make it easier to store!

Any leftover salad should be kept in an airtight container in the fridge for up to 5 days. If you store it with the dressing already mixed, it might cause the salad to become soggy so I recommend keeping it separate. The dressing in this recipe will make more than you’ll need for the salad, so go ahead and save it in the fridge for later! It will stay good for 3-4 days. Use it on leftover salad or veggies for a quick snack.

Expert Tips

Instead of making a homemade dressing you can use a store-bought one. Any vinaigrette will taste great, or try a poppy seed dressing!
The freshly cooked bacon gives the salad a deep and rich flavor, butyou can also use bacon bits to save some time.
Depending on your crowd, you can serve this salad buffet style so everyone can choose exactly what they want on their salad!
The salad dressing will likely separate as it sits, just shake it up a little before serving and you’re good to go.