Tired of Thanksgiving sides that steal the show and your sanity? This Brussels Bacon Pasta Salad is here to save dinner without turning your kitchen into a comedy club for smoke alarms.
Brussels sprouts team up with crispy bacon and twirly pasta, all wrapped in a maple-Dijon dressing that tastes like autumn decided to RSVP yes. That’s right—salad with a side of Thanksgiving swagger.
It’s make-ahead friendly, travels well for potlucks, and hides any cranberry experiments behind a glossy Parmesan grin. If you’ve got the energy, you’ve got this salad. No chef’s hat required (just an appetite).
Grab your sheet pan and skillet; we’re roasting, boiling, and tossing like a kitchen band, minus the tour bus drama. Let’s do this.
Contents
Equipment
Must-haves
- 4-quart pot for boiling pasta
- Large skillet for cooking bacon
- Rimmed sheet pan for roasting Brussels sprouts
- Cutting board and sharp chef’s knife
- Colander for draining pasta
- Mixing bowl for dressing and tossing
- Measuring cups and spoons
- Tongs or salad servers for tossing
Nice-to-haves
- Parchment paper for easy cleanup
- Food thermometer (bacon loves a precise finish)
- Optional salad spinner for drying Brussels sprouts
- Microplane or zest tool (for a bright lemon zing, if you’re into it)
Ingredients
- 12 oz (340 g) short pasta (fusilli, penne, or bow-tie work great)
- 4 cups Brussels sprouts, trimmed and halved
- 6 slices bacon, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil (for roasting Brussels)
- 1/4 cup olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
What you need to know: these ingredients play nicely together, like a well-rehearsed marching band—except the drums are bacon and the cymbals are parmesan shavings. If you’re dairy- or nut-free, swap in dairy-free cheese and skip the pecans (or use toasted seeds for crunch).
Tip: you can use gluten-free pasta if you’re avoiding gluten. The dressing loves variety, so don’t sweat the small stuff—just taste and tweak.
Ready to roll? Let’s get this salad from pan to plate without drama, spoilers, or a traffic jam of pots.
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- In a bowl, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on the sheet pan and roast 18–22 minutes until browned and tender.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain on paper towels; reserve a little fat in the pan for extra flavor.
- Boil the pasta in salted water until al dente. Drain, reserving 1/2 cup of the pasta water.
- Whisk together the dressing: 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- In a large bowl, combine the cooled pasta, roasted Brussels sprouts, crisp bacon, dried cranberries, pecans, and Parmesan.
- Pour the dressing over the mixture and toss to coat. If it looks a touch dry, splash in a little reserved pasta water to loosen it up.
- Fold in chopped parsley, taste, and adjust salt and pepper as needed. Serve warm or at room temperature.
Good to Know
This salad is a flexible Thanksgiving side that can moonlight as a main for lighter dinners. It travels well to potlucks and holds up in the fridge for a day or two—just give it a quick toss before serving.
Want extra brightness? A little lemon zest at the end is not a crime. Prefer less sweetness? Reduce the maple syrup by half. It’s a forgiving crowd-pleaser that lets you feel accomplished without a pastry chef’s diploma.
Tips
Roast the Brussels sprouts until they’re deeply caramelized—this is where the flavor shines and the salad stops tasting like a vegetable garden.
Keep the bacon crisp but not burnt. A little rendered fat adds savor to the dressing, so don’t discard it all unless you’re dieting with a strict sense of humor.
Drain Brussels well after roasting. Wet sprouts soggy the salad and nobody wants soggy drama.
Leftovers? Store in an airtight container for up to 2 days. If you’re fancy, separate the dressing and toss just before serving to maintain texture.
Variations
Change the protein: swap in crispy pancetta or turkey bacon for a different crunch and depth.
Fruit and crunch: add chopped apples or pomegranate seeds for a sweet-tangy contrast that makes you look like a genius with a grocery budget.
Nuts and seeds: replace pecans with toasted walnuts or pepitas for a different toasted flavor and texture.
Dress differently: whisk in a splash of balsamic for an aged-restaurant vibe or skip the maple and go with a touch of orange marmalade for brightness.
Serving Suggestions
Serve this salad as a vibrant side to roasted turkey, ham, or roast chicken. It also makes a satisfying main for light eaters or meatless Mondays when you swap in chickpeas for protein.
Pair with crusty bread and a crisp white wine like Sauvignon Blanc or an apple cider spritz. Bonus points if you garnish with extra parsley for a shop-show finish.
