Get marketing news you’ll actually want to read

Roasted Brussels sprouts form a caramelized foundation for this salad, their edges bronzing to a delicate crisp while inside leaves stay tender and vibrant. Tossed with sliced apples, they create a chorus of complementary sweetness and tang. The maple bacon contributes a rich, smoky layer that accents the greens without overpowering them, while pecorino cheese offers a salty, nutty bite that anchors the dish. A bright vinaigrette made from apple cider, Dijon, and olive oil ties the components together, blending tang and syrupy gloss. The result is a dish that works as a side or a light main, ideal for year-round menus.

Begin with fresh Brussels sprouts, trimmed and halved, then roast until their surfaces blister and deepen in color. The natural sugars caramelize, giving a toasty note that pairs beautifully with slices of crisp apples. The bacon, rendered until crisp, adds a chewy, smoky contrast that lingers on the palate, balanced by the cheese’s sharp bite. A sprinkle of toasted pecorino fortifies the salad with its distinctive tang and creamy texture. Finish with a quick, balanced dressing that brings brightness to the plate without masking the flavors. This approach yields a dish that remains interesting from the first bite to the last.

Start by preheating the oven and preparing a single-sheet roasting setup so the Brussels sprouts and bacon crisp evenly at the same time. Keep the apple slices thick enough to resist turning mushy during tossing, then fold them gently into the hot pan to avoid bruising. The maple bacon should be cooked until its syrupy glaze coats every surface, which contributes a glossy sheen and a complex sweetness. Pecorino crumbles should be added just before serving to retain its sharp character and creaminess. The vinaigrette can be whisked separately, then drizzled sparingly to avoid overpowering the other ingredients.

Balance is essential when combining sweet and savory notes. A touch more Dijon in the dressing can sharpen the overall profile, while a splash of lemon juice brightens the greens and prevents the dish from tasting one-dimensional. If you prefer a milder cheese, substitute parmesan for a gentler finish, though pecorino’s bold saltiness is part of the signature. For a vegetarian version, omit the maple bacon and replace it with roasted chickpeas tossed in smoked paprika. The result still exploits contrast in texture and temperature to keep interest high.

Apple varieties matter; choose ones that hold their structure when tossed in warm dressing, such as Honeycrisp, Gala, or Braeburn. Their natural sweetness offsets the Brussels sprouts’ bitterness while adding crunch. The bacon’s smoke should be prominent but not overpowering, so select a mid-range cut and cook until the fat renders and the exterior crisp textures emerge. Pecorino provides a savory, tangy finish that harmonizes with the apples’ sweetness and the dressing’s acidity. This trio—apple, bacon, and cheese—creates a reliable core that anchors the salad in every season and makes it easy to scale for larger gatherings.

Finish with greens that can tolerate roasting and a light dressing to keep everything cohesive. Arugula or mâche adds peppery lift, while baby spinach offers a tender counterpoint to the crisp vegetables. A handful of toasted pecans or walnuts introduces a nutty richness and extra crunch. If you want more acidity, a few slices of pickled onions can brighten the plate and help balance the maple’s sweetness. Consider serving this dish warm to emphasize texture or at room temperature to enhance the cheese’s character.

When assembling, layer ingredients to reveal multiple textures with every forkful. Start with a base of roasted Brussels sprouts and apples, then scatter bacon bits and pecorino shavings across the top. The warmth from the roasted components helps loosen the cheese slightly, releasing a creamy, indulgent note without becoming cloying. A light, citrus-forward dressing keeps the flavors unified, while enabling the salad to pair easily with grilled proteins or roasted poultry. This approach makes the dish versatile for weeknight dinners and elegant enough for holiday tables, appealing to a broad range of tastes.

A practical serving plan helps maximize the dish’s appeal. Prepare the components ahead—roast the sprouts and bacon, slice apples, and crumble pecorino—then compose the salad just before serving to maintain crunch. If making ahead, store components separately to prevent sogginess, especially the apples. Reheat gently or serve at room temperature to preserve texture. For a crowd, scale up the amounts and offer optional dressings on the side so guests can customize each serving. This flexibility keeps the dish accessible for both casual family meals and more formal occasions.

This salad shines alongside roasted chicken, grilled halloumi, or a pan-seared cod, particularly when the protein carries a citrus or herb note that complements the dressing’s brightness. It also works well as a substantial side for hearty soups, like parsnip and sausage or mushroom barley, where its brightness counters the dish’s depth. For vegetarian menus, rely on the smoky-sweet profile of the maple glaze and the tang of pecorino to provide a satisfying centerpiece. If you’re entertaining, present the salad on a wide platter so guests can see the layers of color and texture at a glance.

In terms of seasonal adjustments, swap in roasted pears for apples in late autumn or winter to shift the profile toward a mellower sweetness. A drizzle of balsamic reduction can replace part of the dressing for a deeper glaze that clings to each piece. Consider adding a few pomegranate seeds for a pop of tart brightness and a festive look. These small tweaks keep the dish current while preserving its core balance of flavors.

If you need to refrigerate leftovers, keep components separate in airtight containers to preserve texture. Reassemble only when you are ready to serve; a quick rewarm in a low oven keeps Brussels sprouts tender without turning them mushy, and the bacon maintains its smoky edge. Pecorino can soften upon reheating, so add a fresh sprinkle to revive the bite. The apples may darken, but a light squeeze of lemon or a touch of vinegar can refresh their color and flavor. This approach ensures crisp, flavorful bites even after storage.

For optimal freshness, prepare the dressing in advance and whisk just before use, allowing more time for aromatics to marry. The dressing ratio should be slightly more tart than sweet to cut through the fat in the bacon and cheese. Taste as you go and adjust salt and acid to your preference. If you are feeding a crowd, batch components separately and combine at the last moment to preserve texture. With careful preparation, this salad remains vibrant and satisfying for days, making it a dependable staple in any seasonal repertoire.