Warm Brussels Sprouts Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
246 kcal
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Course
Side Dish, Main Course, Salad, Lunch
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Cuisine
American
Warm Brussels Sprouts Salad
Description
This Warm Brussels Sprouts Salad features a vibrant dressing made by whisking together olive oil, fresh lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and freshly ground black pepper. The toasted hazelnuts add a fragrant crunch, and crispy cooked bacon lends smoky richness. Brie cheese shavings bring a creamy umami element that melts slightly when mixed with the warm sprouts.
Brussels sprouts are roughly chopped or shredded and sautéed in olive oil until they develop a golden tint while still maintaining texture. The dressing and Parmesan cheese are incorporated towards the end with the cooked bacon, allowing cheese to melt and flavors to meld. The warm temperature enhances the melding of sharp, sweet, and savory tastes balanced with the freshness of lemon and garlic in the dressing.
This salad serves 4 to 6 people and can be served immediately. Leftovers keep well refrigerated and may be enjoyed cold or gently reheated on the stove or microwave. For better texture retention, prepare dressing and chop ingredients ahead, cooking sprouts and bacon just before serving.
Ingredients
- For the dressing:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice fresh
- 1-2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon salt
- black pepper freshly ground
- For the brussels sprouts salad:
- 8 lices Bacon
- ½ cup hazelnuts raw, chopped; or raw pecans or marcona almonds as alternatives
- 1 tablespoon olive oil
- 1 pound Brussels sprouts washed, stems removed, roughly chopped or shredded
- ½ cup Parmesan Cheese shaved
- dried cranberries or dried cherries or dried blueberries; optional, ⅓ cup
Instructions
- First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
- Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
- Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
- Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.
Notes
- Store this salad in the refrigerator for 4-5 days; enjoy cold or reheat.
- Prep dressing and chop Brussels sprouts and nuts in advance to save time on serving day.
- Pre-cook and dice bacon ahead, warming it with sprouts before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 246cal | 12% |
| Carbohydrates | 10.2g | 3% |
| Protein | 9.2g | 18% |
| Fat | 20.2g | 31% |
| Saturated Fat | 4.2g | 21% |
| Fiber | 3.8g | 15% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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