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
Scale
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.
