Such a delicious Brussels sprouts salad made with bacon. This salad features shaved fresh Brussels sprouts, crispy bacon, blue cheese crumbles, and dressed in a warm bacon vinaigrette.

Bacon and Blue Brussels Sprouts Salad with Warm Vinaigrette

As the leaves begin to fall and the air grows crisp, our minds naturally drift towards comforting flavors and festive gatherings. While the holiday season often brings to mind hearty, rich dishes, it’s essential to balance those indulgent flavors with fresh, vibrant elements. This Bacon and Blue Brussels Sprouts Salad with Warm Bacon Vinaigrette perfectly embodies that balance, offering a delightful counterpoint to heavier meals, especially during Thanksgiving, Christmas, or any fall/winter celebration.

It seems like every year, the holiday decorations pop up earlier and earlier. One minute it’s Halloween, and the next, stores are already decked out for Christmas! While I appreciate the festive spirit, I prefer to savor each holiday as it comes. For me, that means focusing on the delicious traditions of Thanksgiving before diving into the magic of Christmas. And what better way to kick off Thanksgiving menu planning than with a side dish that’s both unique and incredibly flavorful?

This month, I’m excited to share a collection of wonderful recipes, from delectable side dishes and tempting desserts to comforting breads and hearty breakfasts. You’ll find plenty of inspiration to craft a memorable holiday menu. Let’s start with this exceptional Brussels sprouts salad – it’s wonderfully crispy, incredibly fresh, and bursting with layers of savory flavor that will surprise and delight your guests.

Why You’ll Love This Brussels Sprouts Salad

This isn’t just any salad; it’s a celebration of textures and tastes. Imagine thinly shaved, crisp Brussels sprouts providing a refreshing base, perfectly complemented by the salty crunch of crispy bacon. Then, add the sharp, creamy tang of blue cheese crumbles, all brought together by a warm, savory bacon vinaigrette that infuses every bite with irresistible depth. It’s a dish that stands out, even on a table full of holiday classics.

**Flavor Fusion:** The combination of savory bacon, pungent blue cheese, and earthy Brussels sprouts is simply divine.
**Textural Contrast:** Shaved raw Brussels sprouts provide a delightful crunch that contrasts beautifully with crispy bacon and creamy cheese.
**Warm Vinaigrette:** The warm dressing softens the sprouts ever so slightly, enhancing their flavor while keeping them crisp.
**Holiday-Ready:** An impressive yet easy-to-make side dish that adds freshness and sophistication to any holiday spread.
**Nutrient-Packed:** Brussels sprouts are a fantastic source of vitamins K and C, fiber, and antioxidants, making this a healthy addition to your meal.

Selecting and Preparing Your Brussels Sprouts

The key to a truly outstanding Brussels sprouts salad lies in the freshness and preparation of the sprouts themselves. Look for firm, bright green heads with tightly packed leaves. Avoid any that are yellowing or have loose outer leaves. While you can certainly buy pre-shredded Brussels sprouts, shaving them fresh yourself ensures maximum crispness and flavor. You can achieve this in a few ways:

**Mandoline Slicer:** For uniform, paper-thin slices, a mandoline is your best friend. Be sure to use a protective glove for safety.
**Food Processor:** Many food processors come with a slicing disc that can make quick work of a large batch of sprouts.
**Sharp Chef’s Knife:** If you don’t have specialized tools, a sharp knife and a steady hand will do the trick. Simply halve the sprouts lengthwise, then thinly slice them across.

Shaving the Brussels sprouts thinly is crucial, as it transforms their typically dense texture into light, delicate ribbons that readily absorb the dressing and blend seamlessly with other ingredients, making them enjoyable even for those who might typically shy away from this cruciferous vegetable.

How to Make This Flavorful Brussels Sprouts Salad

Making this salad is straightforward, but timing is important, especially for optimal freshness and texture. I highly recommend assembling this salad closer to the time you plan to serve it. The warm vinaigrette is best when freshly prepared and gently coats the sprouts while still warm. If you need to prepare components ahead of time, you certainly can, but hold off on combining everything until just before serving. This prevents the Brussels sprouts from wilting and ensures the warm bacon vinaigrette remains fluid and appetizing.

Step-by-Step Guide to Perfection

1. Cooking the Bacon

Crispy bacon is a non-negotiable for this salad. Baking bacon is my preferred method as it results in evenly cooked, perfectly crispy strips with minimal splatter, and it makes collecting that precious bacon grease incredibly easy.

Preheat your oven to 400°F (200°C).
Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack inside the baking sheet. This allows air to circulate around the bacon, ensuring maximum crispness.
Lay the raw bacon strips in a single layer on the wire rack.
Bake for 13-20 minutes, depending on the thickness of your bacon and your desired level of crispness. Keep a close eye on it towards the end to prevent burning.
Once crispy, remove the bacon from the oven and transfer it to a plate lined with paper towels to drain excess fat.
**Crucially:** Do not discard the bacon grease from the baking sheet! You will need a portion of this flavorful grease for the warm vinaigrette. Carefully pour the grease into a heat-proof container and set aside.

2. Crafting the Warm Bacon Vinaigrette

This vinaigrette is the soul of the salad, imparting warmth, tang, and incredible depth of flavor.

Preheat a small cooking pan over medium heat.
Dice 2 raw bacon strips into small pieces. Add these to the pan along with the thinly sliced shallot. Cook until the diced bacon is crispy and the shallots are softened and fragrant, about 5-7 minutes. This step builds a foundational layer of flavor.
Stir in 2 tablespoons of the reserved bacon grease (from the crispy bacon prepared earlier).
Add the walnuts to the pan and sauté for just 1-2 minutes. This lightly toasts the walnuts, enhancing their nutty flavor and adding another layer of texture.
In a separate small bowl, combine the sherry vinegar (or red wine vinegar) and sugar. Whisk until the sugar is dissolved.
Carefully pour the entire hot content of the pan (bacon, shallots, walnuts, and grease) into the bowl with the vinegar and sugar mixture. Stir well to combine.
Let the vinaigrette cool for just a few minutes. It should be warm, not scalding hot, to gently warm the salad without cooking the sprouts.

3. Assembling the Salad

With your bacon crispy and your vinaigrette warm, it’s time to bring everything together.

In a large mixing bowl, combine the thinly shaved Brussels sprouts.
Crumble the crispy bacon (from step 1) into bite-sized pieces and add it to the bowl.
Add the blue cheese crumbles to the bowl.
Pour the warm bacon vinaigrette over the Brussels sprouts, bacon, and blue cheese.
Toss everything together thoroughly to ensure all ingredients are well coated with the flavorful dressing. Season with a pinch of salt to taste.
Transfer the salad to a beautiful serving dish and serve immediately to enjoy its optimal crispness and warmth.

Expert Tips for the Best Brussels Sprouts Salad

**Don’t Overdress:** Add the dressing gradually and toss. You want the sprouts coated, not swimming. You can always add more, but you can’t take it away.
**Freshness is Key:** This salad is best enjoyed fresh. If making ahead, keep the dressing separate and warm it slightly before tossing.
**Blue Cheese Quality:** A good quality blue cheese makes a difference. Crumbled gorgonzola or Roquefort can be used for varying intensities of flavor.
**Vinegar Choice:** While sherry vinegar offers a unique depth, red wine vinegar is a great readily available alternative. Apple cider vinegar can also work for a brighter, fruitier note.
**Add-ins:** Feel free to customize! Toasted pecans or almonds can replace walnuts. Dried cranberries or thinly sliced apples can add a touch of sweetness and fruitiness, especially for a holiday presentation.

Frequently Asked Questions

Can I make this salad vegetarian?
Yes, you can! Omit the bacon. For a smoky flavor, you can use smoked paprika or liquid smoke in the vinaigrette, or add smoked almonds. For umami, consider pan-fried mushrooms or sun-dried tomatoes.

How long does this salad last?
This salad is truly best enjoyed immediately after tossing. If you have leftovers, they will keep in an airtight container in the refrigerator for up to 1 day, but the Brussels sprouts will soften considerably.

What can I substitute for blue cheese?
If you’re not a fan of blue cheese, crumbled feta cheese offers a salty tang, or goat cheese provides a milder, creamy texture. Even a sharp white cheddar can be a good substitute for a less pungent flavor profile.

Can I use cooked Brussels sprouts instead of raw?
While the raw, shaved Brussels sprouts provide a wonderful crisp texture unique to this salad, you can use lightly roasted or sautéed Brussels sprouts if preferred. Just ensure they are not overcooked and still have some bite. The cooking method will change the overall texture, but the flavors will still meld beautifully.

Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as written, provided all your ingredients (like bacon) are certified gluten-free.

More Recipes to Try for Your Holiday Table

Looking for more delicious sides to round out your meal? Here are some fantastic options:

Honey Butter Glazed Carrots

Green Beans with Onion and Bacon

Thanksgiving Salad

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Bacon and Blue Brussels Sprouts Salad

This salad is made with fresh Brussels sprouts, crispy bacon, blue cheese crumbles, and dressed in a warm bacon vinaigrette.

Course: Salad

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Calories: 361 kcal

Author: Lyuba Brooke

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Ingredients

For the Salad:

1 lb Brussels sprouts, just the heads
5 crispy bacon strips (save the grease for the dressing)
1/4 cup blue cheese crumbles

For the Warm Bacon Vinaigrette:

2 raw bacon strips, diced
1 large shallot, thinly sliced
2 Tbsp bacon grease (reserved from crispy bacon)
1/4 cup walnuts
1/4 cup sherry vinegar or red wine vinegar
1 tsp sugar
Salt, to taste

Instructions

Bacon Preparation:

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place a wire rack inside.
Lay raw bacon strips on the wire rack and bake for 13-20 minutes, depending on thickness, until crispy.
Remove from oven. Transfer crispy bacon to a paper towel-lined plate. Carefully pour and save the bacon grease from the baking sheet for the vinaigrette.

Salad Assembly:

Slice Brussels sprouts as thinly as possible. A mandoline or food processor with a slicing attachment can save time.
In a large mixing bowl, combine the sliced Brussels sprouts, blue cheese crumbles, and crumbled crispy bacon. Set aside.

Warm Bacon Vinaigrette:

Preheat a small cooking pan over medium heat.
Add the diced raw bacon strips and sliced shallot to the pan. Cook until bacon is crispy and shallots are softened.
Stir in 2 tablespoons of the reserved bacon grease.
Add walnuts and sauté for 1-2 minutes until lightly toasted. Season with a pinch of salt.
In a small bowl, combine vinegar and sugar, whisking until sugar dissolves.
Add the entire hot content of the pan (bacon, shallots, walnuts, and grease) to the bowl with the vinegar mixture. Mix well.
Pour the warm dressing over the Brussels sprouts mixture in the large bowl. Toss everything together thoroughly until well coated.
Season with additional salt to taste. Transfer to a serving dish and serve immediately.

Nutrition

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