Warm Brussels Sprouts Bacon Salad is a perfect mix of tender, slightly crispy Brussels sprouts and savory bacon pieces that make each bite irresistible. The warm dressing brings everything together, making the flavors pop in the best way. This salad has a great balance of crunchy and soft textures that I always look forward to.
I love making this salad when I want something healthy but still satisfying. The bacon adds that little bit of comfort, and the warmth of the dish feels so cozy, especially on cooler days. I usually toss the Brussels sprouts with some olive oil and a splash of vinegar to make the flavors bright and fresh while keeping it simple and easy.
My favorite way to serve it is right out of the pan so the bacon stays crispy and the Brussels sprouts are just tender enough. It’s also great alongside grilled chicken or as a side for dinner guests because most people seem to fall for it quickly! I can’t help but smile each time someone reaches for seconds.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm sprouts are best. Look for bright green heads without yellowing leaves. If you’re short on time, pre-shredded Brussels sprouts from the store can work too.
Bacon: Bacon brings salty, smoky flavor and crisp texture. For a lighter option, try turkey bacon, or use smoked tempeh for a vegetarian twist. Cook it until nicely crispy to keep that crunch.
Parmesan Cheese: Parmesan adds a nutty, salty touch that pairs perfectly here. If you want to avoid dairy, nutritional yeast offers a similar savory flavor.
Dried Cranberries: These add sweet-tart bursts that balance the savory ingredients. You can swap with raisins, chopped dried cherries, or omit if you prefer less sweetness.
Dressing: The combination of olive oil, apple cider vinegar, mustard, and honey creates a tangy and slightly sweet dressing. Maple syrup works great instead of honey for a vegan option.
How Can You Cook Brussels Sprouts Without Making Them Bitter or Mushy?
Cooking Brussels sprouts just right can make a big difference. Here’s how I do it:
- Slice sprouts thinly so they cook evenly and quickly.
- Cook them in the bacon fat for added flavor and a nice caramelization.
- Keep the heat medium so they soften but don’t become mushy.
- Cook for about 4-6 minutes until tender but still firm, with some crisp edges.
- Avoid overcooking, which can release sulfur compounds and cause bitterness.
Following these steps helps keep the sprouts bright in color, tender with a bit of crunch, and full of flavor!
Equipment You’ll Need
- Large skillet – I prefer a 12-inch skillet to cook the bacon and Brussels sprouts evenly and easily toss everything together.
- Slotted spoon – helps remove crispy bacon without excess grease and keeps the skillet tidy.
- Small whisk or fork – perfect for mixing the dressing until smooth and well blended.
- Cutting board and sharp knife – for trimming and thinly slicing the Brussels sprouts for quick, even cooking.
- Measuring spoons and cup – to measure out ingredients like vinegar, mustard, and honey for accurate dressing.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or pancetta for different smoky flavors and textures.
- Add toasted walnuts or sliced almonds for extra crunch and nutty flavor.
- Use apple slices or diced pear instead of cranberries for a fresh, fruity twist.
- Mix in different cheeses like feta or goat cheese for creaminess and tang.
Warm Brussels Sprouts Bacon Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon, chopped
- 1/4 cup shredded Parmesan cheese
- 1/4 cup dried cranberries (optional)
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 10 minutes of cooking. So, you can have this delicious warm Brussels sprouts bacon salad ready in roughly 20 minutes, perfect for a quick, tasty side dish or light meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat. Add the chopped bacon and cook it until crispy. Once done, scoop out the bacon pieces with a slotted spoon and place them on paper towels to drain the excess grease. Keep the bacon fat in the skillet for cooking the Brussels sprouts.
2. Sauté the Brussels Sprouts:
Add the sliced Brussels sprouts to the skillet with the bacon fat. Cook them for 4 to 6 minutes, stirring occasionally, until they become tender but still have a bit of crunch.
3. Make the Dressing:
While the Brussels sprouts cook, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl until smooth.
4. Combine Ingredients:
Remove the skillet from heat. Toss the cooked Brussels sprouts with the crispy bacon, dried cranberries (if using), and shredded Parmesan cheese.
5. Dress and Serve:
Pour the dressing over the warm Brussels sprouts mixture and toss everything well to coat. Serve right away while warm.
Can I Use Frozen Brussels Sprouts for This Salad?
Yes, you can use frozen Brussels sprouts, but be sure to thaw them completely and pat them dry before cooking to avoid extra moisture. Adjust the cooking time slightly as frozen sprouts may cook faster.
Is There a Vegetarian Alternative to Bacon?
Absolutely! You can substitute crispy smoked tempeh, coconut bacon, or even roasted chickpeas for a smoky, crispy element without meat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the Brussels sprouts tender and bacon crispy.
Can I Make the Dressing Ahead of Time?
Yes, the dressing can be mixed and stored in the fridge for up to a week. Just whisk it again before tossing with the salad to redistribute the flavors.