This Warm Brussels Sprouts Bacon Salad is a perfect blend of crispy bacon, tender yet slightly crunchy Brussels sprouts, and a touch of tangy dressing that makes every bite so satisfying. The bacon adds a smoky richness, while the Brussels sprouts keep things fresh and hearty. It’s a salad that feels more like a warm hug than just a side dish.
I love making this salad when I want something easy but impressive. It’s one of those recipes where the ingredients are simple, but the flavors come together beautifully. I usually cook the bacon first to get that perfect crunch, then toss the sliced Brussels sprouts in the leftover bacon fat for extra flavor. It’s a little trick that really takes this salad to the next level.
My favorite way to serve this salad is straight from the pan while it’s still warm. It’s great on its own, or as a side to roast chicken or pork. Sometimes I even add a sprinkle of toasted nuts or a dash of vinegar to brighten it up. Whenever I make it for friends, everyone always wants the recipe because it’s that good and unexpectedly cozy!
Key Ingredients & Substitutions
Brussels Sprouts: Thinly slicing them helps keep a crisp texture and makes them easy to eat. If you can’t find fresh sprouts, shaved frozen Brussels sprouts work well too.
Bacon: This adds smoky crunch and flavor. For a vegetarian option, try smoked tempeh or coconut bacon.
Cranberries: They add bright sweetness and chew. Dried cherries or raisins can be good substitutes.
Feta Cheese: Offers creaminess and tang. Goat cheese or grated Parmesan are good alternatives.
Dressing Ingredients: Dijon mustard and apple cider vinegar give a nice tang. If you’re out of apple cider vinegar, white wine vinegar or lemon juice works well. Honey can be swapped with maple syrup for a different taste.
How Do You Cook Brussels Sprouts So They Stay Tender but Not Soggy?
The secret is sautéing over medium heat in bacon fat or oil until just tender. Here’s how:
- Heat bacon fat or oil in a pan over medium heat.
- Add thinly sliced Brussels sprouts in a single layer.
- Cook for about 5-7 minutes, stirring occasionally, until they turn bright green and soften slightly but keep some crunch.
- Avoid overcrowding the pan to prevent steaming instead of sautéing.
This method keeps the sprouts flavorful and pleasantly crisp, which balances well with the warm bacon and dressing.
Equipment You’ll Need
- Large skillet – I recommend a skillet large enough to cook the bacon and sauté the Brussels sprouts evenly, helping everything get nicely browned.
- Slotted spoon or tongs – makes it easy to remove the crispy bacon and stir the sprouts without excess oil.
- Small whisk or fork – for blending the vinaigrette ingredients smoothly.
- Measuring cups and spoons – to keep your dressing balanced and accurate.
- Serving bowl – for tossing and presenting the salad while still warm.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or raisins to change the sweetness and tartness.
- Add toasted nuts like pecans or walnuts for extra crunch and flavor.
- Use goat cheese, blue cheese, or Parmesan instead of feta for a different creamy element.
- Mix in sautéed apples or pears for a touch of sweetness and fruitiness.
Warm Brussels Sprouts Bacon Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon
- ½ cup dried cranberries
- ⅓ cup crumbled feta cheese
- ¼ cup sliced almonds (optional)
For the Dressing:
- 1 small shallot, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- ⅓ cup olive oil or reserved bacon drippings
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend time crisping bacon, sautéing Brussels sprouts, whisking together the dressing, and tossing everything together while it’s warm. It’s a quick dish that comes together easily and makes a delicious side.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat. Add the bacon slices and cook until crispy, turning occasionally. Once done, transfer the bacon to a paper towel-lined plate to drain. When cooled, crumble the bacon into small pieces. Leave about 2 tablespoons of the bacon fat in the skillet for cooking the Brussels sprouts.
2. Sauté the Brussels Sprouts:
Add the thinly sliced Brussels sprouts to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the sprouts are tender but still have a little crunch and a bright green color—around 5 to 7 minutes.
3. Make the Dressing:
In a small bowl, whisk together the minced shallot, Dijon mustard, apple cider vinegar, honey (or maple syrup), salt, and pepper. Slowly drizzle in the olive oil (or bacon drippings for extra flavor) while continuously whisking until the dressing is smooth and combined.
4. Assemble the Salad:
Transfer the cooked Brussels sprouts to a serving bowl. Add the crumbled bacon, dried cranberries, crumbled feta cheese, and sliced almonds (if using). Toss gently to mix everything together.
5. Dress and Serve:
Pour the warm mustard vinaigrette over the salad and toss once more to coat evenly. Serve the salad warm for the best flavor and texture.
Can I Use Frozen Brussels Sprouts for This Salad?
Yes! Just make sure to thaw them completely and pat dry to avoid excess moisture. Shred or thinly slice them before sautéing for the best texture.
What Can I Substitute for Bacon?
If you want a vegetarian version, try smoked tempeh or coconut bacon for a similar smoky flavor. You can also omit it and add extra toasted nuts for crunch.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold as a salad.
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be whisked together and refrigerated for up to 3 days. Just give it a quick whisk before drizzling over the salad.
