If you are looking for a dish that brings together vibrant textures and mouthwatering flavors, this Warm Balsamic Brussel Sprout Salad Recipe is an absolute must-try. It celebrates the humble brussel sprout in a way that is both fresh and comforting, combining the savory crispiness of bacon, the natural sweetness of raisins and maple syrup, and the tangy depth of balsamic vinegar. Each bite offers a delightful harmony of tender sprouts, crunchy pumpkin seeds, and a perfectly balanced dressing that will have you coming back for seconds. Whether you want a hearty side or a light main, this salad ticks all the boxes and makes any meal feel special.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients make this Warm Balsamic Brussel Sprout Salad Recipe shine. Each item plays a critical role, from adding texture and flavor contrast to bringing that perfect balance of sweet, salty, and tangy notes.
- Brussel sprouts, 2 pounds shaved: The star of the dish, shaved for quick cooking and a tender bite.
- Roasted pumpkin seeds, 1/3 cup: Adds a satisfying crunch and a nutty flavor essential for texture.
- Raisins, 1/3 cup: Brings a natural sweetness that beautifully complements the tangy dressing.
- Bacon, 4 strips: Crispy, smoky, and salty, it adds savory depth and richness.
- Olive oil, 1 tablespoon: Used to create a smooth and silky base for the dressing.
- Balsamic vinegar, 2 tablespoons: The tangy heart of the salad’s dressing, bringing brightness and acidity.
- Maple syrup, 1 tablespoon: A touch of sweetness that balances the vinegar and highlights the brussels.
- Dijon mustard, 1 tablespoon: Adds a subtle kick and helps emulsify the dressing.
- Kosher salt, 1/2 teaspoon: Enhances all the flavors without overpowering them.
How to Make Warm Balsamic Brussel Sprout Salad Recipe
Step 1: Cook the Bacon Until Crispy
Start by heating a large skillet over medium heat and cooking the bacon strips until they turn beautifully crispy, about 8 minutes. This step is key for both texture and flavor, as the rendered bacon fat becomes the flavorful medium for cooking the brussel sprouts. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease and cool so it can be crumbled later.
Step 2: Sauté the Brussel Sprouts in Bacon Grease
Without adding any additional fat, toss the shaved brussel sprouts into the hot skillet with the bacon grease. Sauté them for 3 to 5 minutes until they turn brighter in color and start softening but still retain a bit of bite. This quick sauté infuses the sprouts with a savory richness and keeps them tender yet crisp.
Step 3: Whisk Together the Dressing
While the brussel sprouts cook, combine the olive oil, balsamic vinegar, maple syrup, dijon mustard, and kosher salt in a bowl or jar. Whisk vigorously until the dressing is emulsified — smooth, glossy, and ready to bring all the components of the salad together.
Step 4: Assemble and Toss the Salad
In a large mixing bowl, add the warm brussel sprouts, roasted pumpkin seeds, raisins, and the crispy bacon crumbled into bite-sized pieces. Drizzle your freshly made dressing over the top and toss everything gently but thoroughly. Serve the salad immediately to enjoy the perfect harmony of warm, sweet, tangy, and crunchy textures.
How to Serve Warm Balsamic Brussel Sprout Salad Recipe
Garnishes
Adding garnishes like a sprinkle of freshly cracked black pepper, toasted nuts such as walnuts or almonds, or even a little crumbled feta cheese can elevate this salad further. These touches bring extra layers of flavor and make your presentation pop in color and texture.
Side Dishes
This salad pairs wonderfully with roasted chicken, grilled steak, or baked salmon. It also works beautifully alongside a simple grain dish like quinoa or farro, turning your dinner into a beautifully balanced and satisfying feast.
Creative Ways to Present
For a creative twist, serve this salad in warm hollowed-out bread bowls for a rustic appeal, or layer it in mason jars for a portable lunch that looks as inviting as it tastes. You can also scatter extra pumpkin seeds and raisins on top for a colorful finish.
Make Ahead and Storage
Storing Leftovers
Leftover Warm Balsamic Brussel Sprout Salad Recipe keeps well in an airtight container in the refrigerator for 2 to 3 days. Store the dressing separately if possible to avoid sogginess, then toss everything together right before serving again.
Freezing
While you can freeze cooked brussel sprouts, this salad’s fresh texture and combination of ingredients make freezing less ideal. It’s best enjoyed fresh for maximum crunch and flavor.
Reheating
To reheat, gently warm the salad in a skillet over low heat just enough to take the chill off. Avoid overheating to keep the brussel sprouts from getting mushy. Add a touch of fresh lemon juice or vinegar if the flavors need brightening after reheating.
FAQs
Can I use frozen brussel sprouts for this salad?
Fresh shaved brussel sprouts work best here because of their crisp texture and even cooking, but you can use thawed frozen sprouts if you’re in a pinch. Just be sure to pat them dry and sauté gently to avoid excess moisture.
Is this salad suitable for a vegetarian diet?
To make it vegetarian, simply omit the bacon and replace it with smoked almonds or crispy fried shallots for a similar savory crunch.
Can I make this salad gluten-free?
This Warm Balsamic Brussel Sprout Salad Recipe is naturally gluten-free as long as you use gluten-free mustard and verify ingredients like pumpkin seeds and bacon are processed without cross-contamination.
How can I make this salad more filling?
Add cooked grains such as quinoa, farro, or wild rice to boost the protein and make it a more substantial meal. You could also toss in some cooked chickpeas or sliced grilled chicken.
What type of balsamic vinegar works best?
Use a good-quality aged balsamic vinegar for a richer, sweeter flavor. Avoid overly sharp or cheap versions, as they can overpower the delicate brussel sprouts.
Final Thoughts
This Warm Balsamic Brussel Sprout Salad Recipe is a shining example of how a few simple ingredients come together to create a dish full of soul and character. I encourage you to make it soon and watch it become a favorite at your table—whether for a weeknight dinner or your next gathering. It’s comforting, vibrant, and honestly, a joyful way to eat your greens.
Print
Warm Balsamic Brussel Sprout Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
This Warm Balsamic Brussels Sprout Salad combines sautéed Brussels sprouts with crispy bacon, roasted pumpkin seeds, and sweet raisins, all tossed in a flavorful balsamic vinaigrette. Perfect as a hearty side dish or a light main, it offers a delightful balance of savory, sweet, and tangy flavors.
Ingredients
Vegetables
- 2 pounds Brussels sprouts, shaved
Salad Mix-ins
- 1/3 cup roasted pumpkin seeds (pepitas)
- 1/3 cup raisins
- 4 strips bacon
Dressing
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
Instructions
- Cook the Bacon: Over medium heat, cook the bacon strips in a large skillet for about 8 minutes until they become crispy. Once cooked, transfer the bacon onto a paper towel-lined plate to drain excess grease and allow it to cool.
- Sauté Brussels Sprouts: In the same skillet with the remaining bacon grease, add the shaved Brussels sprouts. Sauté them for 3 to 5 minutes until they are warm, starting to become tender, and their color brightens. Remove the skillet from heat.
- Prepare the Dressing: While the Brussels sprouts cook, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and kosher salt in a bowl or jar until well combined.
- Assemble the Salad: In a large bowl, combine the cooked Brussels sprouts, roasted pumpkin seeds, raisins, and crumble the cooled bacon on top. Drizzle the dressing over everything and toss well to evenly coat. Serve immediately while warm.
Notes
- For easier shredding of Brussels sprouts, use a food processor or mandoline slicer.
- You can substitute bacon with turkey bacon or omit for a vegetarian version.
- Roasted pumpkin seeds add a nice crunch; alternatively, use toasted nuts like walnuts or pecans.
- This salad is best served warm for optimal flavor and texture.
