Warm Brussels Sprouts Salad
This Warm Brussels Sprouts Salad is all about cozy fall flavors and irresistible texture. The Brussels sprouts are roasted until golden and caramelized, then tossed in a zesty apple cider vinaigrette, and finished with salty Parmesan cheese, sweet bursts of pomegranate seeds, and bits of candied maple bacon.
Even on gray fall and winter days, a cozy salad can feel just right. This is more of a baked salad, with apple cider vinaigrette poured over the warm Brussels so they soak up all that tangy, flavorful goodness. Using seasonal ingredients like pomegranate seeds, buttery walnuts, and candied bacon makes it feel right for the cooler months. It’s a reminder that salads don’t have to be just for warm weather. They can be hearty, cozy, and full of flavor any time of the year.
For more seasonal salad inspiration, check out a few of my favorite fall recipes.
Why You’ll Love This Warm Brussels Sprouts Salad
- Perfect texture- Roasted Brussels sprouts add both crunch and warmth, with caramelized edges that give the salad so much flavor.
- Full of fall flavors- Pomegranate seeds, walnuts, and a touch of candied bacon make every bite feel like fall.
- Easy, homemade dressing- This apple cider dressing comes together in minutes and tastes so much better than anything from a bottle.
- Crowd-pleasing side- Works beautifully for Sunday dinners, shines on a Thanksgiving spread, and feels right at home on a Christmas dinner table.
Ingredients You Will Need For This Baked Brussels Sprouts Salad
- Brussels sprouts- Use fresh sprouts, not frozen. Look for firm, compact heads with bright green leaves. Avoid any that are yellowing or soft. Small to medium-sized sprouts roast more evenly.
- Oil- Use extra-virgin olive oil or avocado oil.
- Apple cider- Adds a sweet, fruity base to the vinaigrette. Look for unfiltered apple cider for the best flavor.
- Apple cider vinegar- Gives the vinaigrette its tangy kick. Adjust the amount to taste if you prefer it milder. White wine vinegar or champagne vinegar can work in a pinch.
- Maple syrup- Use pure maple syrup for the best flavor. This adds a touch of sweetness to the vinaigrette.
- Shallots- Finely minced shallots add mild onion flavor without overpowering the vinaigrette.
- Dijon mustard- Helps emulsify the dressing and adds a little tang. You can substitute whole grain mustard for a bit of texture.
- Pomegranate seeds- Look for plump, juicy seeds with a deep red color. Dried cranberries also work.
- Parmesan- Freshly shaved or grated Parmesan adds a salty layer. Feel free to use your favorite cheese.
- Candied bacon- I recently created a recipe for candied bacon on my blog and thought it would taste amazing with the Brussels sprouts. If you don’t have time to candy the bacon, feel free to use regular crispy bacon.
How To Prepare A Cozy Brussels Sprouts Salad
STEP 1: Prep the Brussels sprouts. For the roasted Brussels, start by preheating your oven to 450℉. Trim the stems off the Brussels sprouts and gently pull apart the outer leaves (they should come off easily). The inner leaves near the core will need a little tearing. Slice the remaining core in half, then add the torn leaves and halve cores to a baking sheet.
STEP 2: Bake the Brussels sprouts. Drizzle the Brussels sprouts on the baking sheet with olive oil, then sprinkle with salt and pepper. Toss everything together so the sprouts are evenly coated. Roast in the preheated oven for about 10 minutes, or until the leaves start to crisp and the edges turn golden brown.
STEP 3: Make the vinaigrette. Whisk together the apple cider, apple cider vinegar, Dijon mustard, minced shallots, and maple syrup. Then, slowly drizzle in the olive oil until smooth and emulsified. Season with salt and pepper.
STEP 4: Combine the Brussels sprouts. Add the roasted Brussels sprouts to a large salad bowl. Then, drizzle the apple cider vinaigrette over the top and toss gently to coat everything evenly.
STEP 5: Add the mix-ins. Fold in the candied bacon, pomegranate seeds, and walnuts.
STEP 6: Garnish and serve. Transfer the salad to a serving bowl. Then, top with extra pomegranate seeds, shaved parmesan, and a little cracked black pepper. Serve immediately while the Brussels sprouts are still warm.
Tips For Success
- Even roasting- Spread the Brussels sprouts in a single layer on the baking sheet so they crisp up evenly without steaming and getting soggy.
- High heat oven. Make sure your oven is at 450℉ so the Brussels sprouts roast quickly and get nicely caramelized around the edges.
- Dress while warm. Add the vinaigrette to the Brussels sprouts once they come out of the oven so they absorb all the flavor from the dressing.
- Experiment with mix-ins. Get creative and add some roasted butternut squash, pumpkin seeds, or sliced apples to highlight the fall flavors.
FAQ’s
Brussels sprouts are packed with essential vitamins and minerals, including vitamin K, vitamin C, folate, fiber, and potassium.
Often it’s due to extra moisture. Make sure to wash them thoroughly and spin or pat them dry before roasting. Spread them out in a single layer on the baking sheet, making sure not to over-crowd the pan, and cook at a high temperature to get those golden, caramelized edges.
Store it in an airtight container in the fridge. Keep any delicate toppings, like pomegranate seeds, shaved Parmesan, or candied bacon, separate if possible, and add them back just before serving to keep everything fresh.
It’s best enjoyed the same day while the roasted sprouts are still warm and crisp, but it can be stored in the fridge for up to 3 days.
Yes! Simply omit the candied bacon and consider adding roasted chickpeas or quinoa for some extra protein and crunch.
What To Serve Alongside This Fall Salad
Did You Make This Recipe
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Warm Brussels Sprouts Salad
Ingredients
Warm Brussels Sprouts Salad
- 2 lbs fresh Brussels sprouts, divided, half for roasting, the other half left raw
- 2 tbsp extra-virgin olive oil
- 6-8 slices maple bacon, roughly chopped
- 1 cup walnuts, lightly toasted
- 1 cup pomegranate arils
- 1/2 cup parmesan, shaved
- salt and freshly cracked black pepper, to taste
Apple Cider Vinaigrette
- 1 small shallot, peeled and finely minced
- 1/4 cup unfiltered apple cider
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- salt and pepper , to taste
Instructions
- For the roasted Brussels, start by preheating your oven to 450℉. Trim the stems off the Brussels sprouts and gently pull apart the outer leaves (they should come off easily). The inner leaves near the core will need a little tearing. Slice the remaining core in half, then add the torn leaves and halve cores to a baking sheet.
- Drizzle the Brussels sprouts on the baking sheet with olive oil, then sprinkle with salt and pepper. Toss everything together so the sprouts are evenly coated. Roast in the preheated oven for about 10 minutes, or until the leaves start to crisp and the edges turn golden brown.
- Whisk together the apple cider, apple cider vinegar, Dijon mustard, minced shallots, and maple syrup. Then, slowly drizzle in the olive oil until smooth and emulsified. Season with salt and pepper.
- Add the roasted Brussels sprouts to a large salad bowl. Then, drizzle the apple cider vinaigrette over the top and toss gently to coat everything evenly.
- Fold in the candied bacon, walnuts, and pomegranate seeds.
- Transfer the salad to a serving bowl. Then, top with extra pomegranate seeds, shaved parmesan, and a little cracked black pepper. Serve immediately while the Brussels sprouts are still warm.