This Warm Brussels Sprouts Bacon Salad is a simple dish packed with bold flavors and textures. The Brussels sprouts are tender yet still have a nice bite, and the crispy bacon adds a smoky, salty crunch that makes every forkful satisfying. It’s a great way to enjoy a veggie that sometimes gets overlooked, combining fresh greens with warm, comforting ingredients.
I love making this salad when I want something quick but a little special. The bacon fat gives the Brussels sprouts an amazing flavor boost, and tossing everything together while it’s still warm brings out all the best tastes. I usually add a splash of vinegar to brighten it up and give it a little zing. It’s one of those salads that feels a bit like a side but can also work as a light meal.
One of my favorite ways to serve this salad is alongside a cozy roasted chicken or even just toasted bread for dipping into the flavorful juices. It’s also a hit at any gathering because it’s familiar but with a twist that everyone loves. If you’ve never tried Brussels sprouts cooked this way, this recipe might just change your mind!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best here. Halving them helps cook evenly and get a nice golden-brown color. If you can’t find Brussels sprouts, shredded cabbage or kale can work as a substitute.
Bacon: Bacon adds a smoky, salty crunch that brightens the dish. For a vegetarian option, try smoked tempeh or coconut bacon instead.
Sliced Almonds: These add a lovely crunch and nutty flavor. If you prefer, walnuts or pecans can be swapped in for a different texture.
Parmesan Cheese: Parmesan adds a sharp, savory note. For dairy-free diets, use nutritional yeast or skip it altogether.
Dressing Ingredients: The vinegar, mustard, and a touch of honey create a nice balance of tangy and sweet. Apple cider vinegar is my favorite, but white wine vinegar or lemon juice work too.
How Do You Get Tender Yet Crispy Brussels Sprouts?
Cooking Brussels sprouts until just tender but still slightly crisp is key. Here’s how to get that perfect texture:
- Cook bacon first and save the fat—it adds amazing flavor to the sprouts.
- Add halved sprouts to the hot bacon fat, stirring occasionally over medium heat.
- Let them brown without crowding the pan, so they caramelize nicely instead of steaming.
- Cook until the sprouts have a golden sear and are tender when pierced with a fork—usually 8-10 minutes.
I like to add a little olive oil if the bacon fat isn’t enough to coat the sprouts. This helps them crisp up without drying out. Tasting as you go is the best way to know when they’re just right!
Equipment You’ll Need
- Large skillet – I recommend using a skillet big enough to hold all the Brussels sprouts, so they sear evenly without overcrowding.
- Wooden spoon or spatula – makes stirring the sprouts and bacon easy and gentle.
- Measuring spoons – to measure the vinegar, mustard, and honey accurately.
- Small bowl – handy for whisking the dressing ingredients together.
- Toasting pan or oven (optional) – for toasting the almonds if you prefer warm, toasted nuts instead of raw.
Flavor Variations & Add-Ins
- Swap bacon for cooked turkey or chicken slices for a lighter version.
- Add sliced apples or pears for a touch of natural sweetness that pairs well with the savory flavors.
- Mix in sautéed mushrooms or caramelized onions to add depth and extra flavor.
- Use different cheeses like feta, goat cheese, or pecorino for a varied cheesy note.
Warm Brussels Sprouts Bacon Salad
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, diced
- 1/4 cup sliced almonds, toasted
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil (optional, if needed)
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15-20 minutes total. You’ll spend around 5 minutes prepping the ingredients and about 10-15 minutes cooking and assembling the salad. It’s a quick and tasty dish that’s perfect for busy days!
Step-by-Step Instructions:
1. Cook the Bacon & Save the Fat
Heat a large skillet over medium heat. Add the diced bacon and cook until it’s crisp and browned, about 6-8 minutes. Use a slotted spoon to remove the bacon pieces onto a paper towel-lined plate, leaving the flavorful bacon fat in the skillet.
2. Sauté the Brussels Sprouts
Add the halved Brussels sprouts to the skillet with the bacon fat. If there’s not enough fat, stir in the olive oil. Cook the sprouts for about 8-10 minutes, stirring occasionally, until they are tender and have a golden-brown color on the edges.
3. Make the Dressing
While the sprouts cook, whisk together the vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined.
4. Combine and Toss
Transfer the cooked Brussels sprouts to a serving bowl. Pour the dressing over the warm sprouts and toss well to coat everything evenly.
5. Add Bacon, Almonds & Parmesan
Sprinkle the crispy bacon, toasted sliced almonds, and grated Parmesan cheese over the salad. Gently toss once more to mix all the flavors together.
6. Serve Warm
Enjoy this delicious salad warm as a side dish or a light, satisfying meal on its own.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture, which can make the sprouts soggy instead of crispy.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the Brussels sprouts tender but not mushy.
Can I Make This Salad Ahead of Time?
You can prepare the bacon and Brussels sprouts a day ahead, but toss them with the dressing, almonds, and Parmesan just before serving for the freshest taste and texture.
What Can I Substitute for Bacon?
If you want to omit bacon, try smoked tempeh or add extra toasted almonds for crunch and a smoky, savory flavor. For a vegetarian option, add sautéed mushrooms seasoned with smoked paprika.