Fall Salad with Maple Candied Pecans, Bacon, Apples, and Shaved Brussels Sprouts

  • Author: Melissa Griffiths
  • Yield: Serves 2 as a main dish or 4 as a side 1x


For the Salad

  • 4 cups chopped salad greens (I used romaine lettuce and spinach)
  • 1 yellow apple cored and diced
  • 1 red apple cored and diced
  • 35 strips bacon, cooked crisp and then crumbled
  • 56 Brussels sprouts, trimmed and then thinly sliced or shaved
  • 1 cup maple candied pecans (see notes)

For the Maple-Dijon Dressing

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely diced red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Add the lettuce to a bowl and then top with the additional ingredients.
  2. To make the dressing add all of the dressing ingredient to a mason jar, screw on the lid, and then give it a shake. Shake again right before dressing the salad,
  3. Dress the salad and toss right before serving (the dressing recipe makes more than you’ll need, enjoy the leftovers another day).


If you don’t want to make a homemade dressing, a store-bought poppy seed dressing would also be a great choice. I like the Briannas brand.

If you want to add some feta cheese to this salad you sure can! I think it would be a really nice addition.

Recipe for maple candied nuts found here: