Warm Brussels Sprouts Bacon Salad is a delightful mix of crispy bacon, tender yet slightly crunchy Brussels sprouts, and a simple, tasty dressing that brings it all together. The warmth of the bacon and sautéed sprouts gives this salad a cozy feeling, making it perfect for cooler days or anytime you want something fresh but satisfying.
I love making this salad when I want something quick but still impressive enough to serve at a dinner or bring to a potluck. The bacon adds a smoky flavor that pairs so well with the slight bitterness of the Brussels sprouts, and a little splash of vinegar or lemon juice brightens everything up just right. I always find myself going back for seconds because the combination is just hard to resist.
My favorite way to enjoy this salad is as a side dish alongside roasted chicken or a simple grilled steak. It also works great as a light main course if I add some toasted nuts or a handful of dried cranberries for a touch of sweetness and crunch. This salad always feels like a little celebration of flavors and textures, and it’s a wonderful way to enjoy Brussels sprouts in a new, warm way.
Key Ingredients & Substitutions
Brussels sprouts: Fresh, firm Brussels sprouts give the best texture. I like slicing them thin for tenderness and a bit of bite. If you can’t find fresh, frozen sprouts work but may be softer after cooking.
Bacon: Use good-quality bacon for rich, smoky flavor. Turkey bacon is a leaner option but won’t crisp up as much. You can also swap for pancetta or smoked sausage.
Shallot and garlic: Shallots add mild sweetness, but if you don’t have them, yellow onions finely chopped will work. Garlic adds aroma—don’t skip it!
Apple cider vinegar: This vinegar adds brightness. White wine vinegar is a good alternative, or use lemon juice for a fresh citrusy note.
Honey or maple syrup: Both add a touch of sweetness to balance acidity. Use pure maple syrup for a deeper flavor or agave syrup as a vegan substitute.
Olive oil: Extra virgin olive oil gives a nice fruity flavor to the dressing. You can substitute with avocado or walnut oil for different nutty tones.
How Do You Cook Brussels Sprouts to Get Them Tender But Not Mushy?
The key is to cook Brussels sprouts in bacon fat gently and watch the time carefully. Here’s how I do it:
- Heat the bacon fat over medium heat—it adds flavor and helps with browning.
- Add sliced Brussels sprouts and stir occasionally to cook all sides evenly.
- Cook for about 6-8 minutes; this softens them but keeps some crunch.
- Don’t cover the pan; this lets moisture escape, avoiding sogginess.
Watch closely and taste-test near the end to get your preferred texture. Overcooking leads to mushy sprouts and lost color, so gentle heat and timing are your best friends!
Equipment You’ll Need
- Large skillet – I recommend a wide pan so you can cook the bacon and Brussels sprouts evenly without crowding.
- Slotted spoon – makes it easy to remove crunchy bacon pieces without splattering or losing bits in the pan.
- Mixing bowl – for whisking the dressing ingredients until smooth and combined.
- Measuring spoons and cups – handy for precise amounts of vinegar, honey, and oil.
Flavor Variations & Add-Ins
- Swap bacon for cooked pancetta or sausage for different smoky or savory notes.
- Add toasted nuts like walnuts or pecans for extra crunch and richness.
- Stir in dried cranberries or chopped apples for a touch of sweetness.
- Mix in crumbled feta or goat cheese just before serving for a creamy, tangy boost.
How to Make Warm Brussels Sprouts Bacon Salad
Ingredients You’ll Need:
For the Salad:
- 1 pound Brussels sprouts, trimmed and thinly sliced or halved
- 6 slices bacon, chopped
- 1 small shallot, finely minced
- 2 cloves garlic, minced
For the Dressing:
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Optional:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish, including cooking the bacon and sautéing the Brussels sprouts. It’s a quick and satisfying salad you can whip up anytime!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat and add the chopped bacon. Cook for 6 to 8 minutes until crispy and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
2. Sauté the Brussels Sprouts:
Add the sliced or halved Brussels sprouts to the hot skillet with the bacon fat. Stir occasionally and cook for 6 to 8 minutes until they become tender and lightly browned.
3. Add Shallots and Garlic:
Stir in the minced shallot and garlic and cook for another 1 to 2 minutes until fragrant, making sure they don’t burn.
4. Make the Dressing:
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Slowly whisk in the olive oil until the dressing is smooth and well combined.
5. Combine and Toss:
Remove the skillet from heat. Return the crispy bacon to the Brussels sprouts. Pour the dressing over the warm salad and gently toss everything together to coat evenly.
6. Serve:
Adjust seasoning if needed, then garnish with fresh chopped parsley if you like. Serve the salad warm as a delicious side dish or light main course.
Can I Use Frozen Brussels Sprouts for This Salad?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them well before cooking to avoid extra moisture. This helps keep the sprouts from becoming soggy during sautéing.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, try smoked tempeh or crispy roasted chickpeas for a similar smoky crunch. For less fat, turkey bacon or pancetta are tasty substitutes as well.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or enjoy it cold the next day as a refreshing salad.
Can I Make This Salad Ahead of Time?
Yes! You can cook the Brussels sprouts and bacon ahead and refrigerate them separately. When ready to serve, warm them up, mix with dressing, and toss together. This keeps everything fresh and flavorful.