Save This Warm Brussels Bacon Salad is my answer to cozy-meets-fresh comfort food, bringing together caramelized Brussels sprouts, crispy bacon, and a punchy mustard vinaigrette. It is one of those salads that makes vegetable skeptics believers, and with thirty minutes from prep to table, it is a go-to on chilly weeknights or for holiday spreads. When I first tried it at a potluck, I knew I had to recreate it at home and now it has a permanent place at our table every winter.
In my family, even the pickiest eaters go back for seconds when this hits the table. The aroma of bacon and the tangy, sweet dressing never fails to draw everyone to the kitchen before I can even plate it.
Ingredients
- Brussels sprouts: bright earthy crunch that holds up to warm dressings Look for firm tight heads and slice just before cooking
- Red onion: adds mellow bite and sweetness as it cooks to soften Choose a small one with deep color for the best flavor
- Thick-cut bacon: smoky and satisfying Diced thick bacon keeps the pieces hearty and crisp
- Extra-virgin olive oil: brings a smooth quality Select a bottle you use for salads not bland or too bitter
- Dijon mustard: provides the backbone of the vinaigrette Look for creamy smooth Dijon with some bite
- Red wine vinegar: gives acidity and brightness Quality vinegar has a bright tang not harshness
- Honey: a touch of sweetness balances the sharp dressing Raw or runny honey works best
- Salt and fresh black pepper: round out all flavors Use flaky salt and freshly cracked pepper for finishing
- Chopped fresh parsley: brings freshness and color Flat-leaf parsley is my choice for its flavor
- Toasted walnuts: for crunch and buttery notes Toast your own for best texture skip prepackaged
- Cheese: if adding cheese opt for tangy feta or creamy goat for punch
Instructions
- Blanch the Brussels Sprouts:
- Trim and halve the Brussels sprouts Place in a large pot of boiling salted water Simmer just until they turn bright green and become fork tender but not mushy usually three to four minutes Drain quickly and let air dry
- Crisp the Bacon:
- Heat a large skillet over medium Add diced bacon and cook stirring so every piece crisps up and browns evenly After five to seven minutes scoop out the bacon with a slotted spoon and drain briefly on paper towels Save around two tablespoons of the bacon fat in the skillet for extra flavor
- Soften the Onion:
- Add the thinly sliced red onion to the reserved bacon fat Sauté just until the onion starts to soften but does not fully caramelize about two minutes This step mellows the onion and infuses it with bacon flavor
- Caramelize the Brussels Sprouts:
- Add the blanched Brussels sprouts to the skillet with the onion Cook over medium stirring gently Let the cut sides get golden brown and slightly crispy around the edges for three to four minutes
- Whisk the Dressing:
- In a small bowl whisk together olive oil Dijon mustard red wine vinegar honey salt and pepper Keep whisking until the mixture smooths into a bright creamy vinaigrette
- Bring It All Together:
- Return the crisped bacon to the skillet Pour the vinaigrette over everything Toss gently over low heat so mushrooms absorb the sauce and the salad is evenly coated and just warmed through
- Serve and Garnish:
- Spoon the warm salad onto a platter Sprinkle generously with parsley and toasted walnuts if using Serve right away while it is still comforting and the bacon stays crispy
Save I look forward to the parsley every time because it cuts through the richness and brightens everything My kids always go wild for the bacon bites so I sometimes double the amount for parties
Storage Tips
This salad holds up well in the fridge Store leftovers in an airtight container for up to three days Reheat gently in a skillet to crisp up the bacon again rather than using a microwave If adding the walnuts or cheese do so just before serving so they stay crunchy and creamy
Ingredient Substitutions
Vegetarian friends can sub out the bacon for smoked paprika or sauteed mushrooms Walnuts can be swapped with pecans or sunflower seeds for nut allergies Apple cider vinegar works instead of red wine vinegar for a more delicate tang
Serving Suggestions
Makes a satisfying side dish for roast chicken or pork Turns into a light lunch with a poached egg on top Pairs beautifully with a citrusy white wine
Cultural and Historical Context
Brussels sprouts and bacon are a classic pairing in European kitchens especially in autumn and winter The warm salad format is inspired by French bistro cooking Adding tangy mustard vinaigrette gives a wink to German flavors and works beautifully when you serve this as part of a holiday spread
Seasonal Adaptations
Use maple syrup instead of honey to make it feel even cozier in the fall Toss in pomegranate seeds or sliced apple for a festive holiday twist In spring swap walnuts for tender herbs like chives or tarragon
Success Stories
My neighbor made this for Thanksgiving and now gets requests every year One friend said it turned her family into Brussels sprouts fans overnight People at potlucks always ask for the recipe and then comment on how much flavor it packs into a simple list of ingredients
Freezer Meal Conversion
While this salad is best fresh you can prep bacon and blanch Brussels ahead of time Store in separate containers and finish the steps right before serving for nearly instant salad The vinaigrette can be made up to a week in advance
Save This salad is a crowd-pleaser that turns simple ingredients into a memorable dish. Serve it at your next gathering and watch it disappear fast.
Recipe FAQs
- → What is the best way to cook Brussels sprouts for this dish?
Blanch them briefly in boiling salted water until tender, then caramelize in a skillet for flavor.
- → Can I make this salad vegetarian?
Yes, omit the bacon and use smoked paprika or cheese for savory flavor instead.
- → Which type of bacon works best?
Thick-cut bacon gives the best smoky, crispy texture for this salad.
- → What dressing pairs well here?
A simple mustard vinaigrette with olive oil, red wine vinegar, honey, salt, and pepper blends perfectly.
- → How can I add more crunch?
Garnish with toasted walnuts or other nuts for extra texture and flavor.
- → What wine complements this dish?
Pair with a crisp Riesling or Sauvignon Blanc to balance the savory notes.