Warm Brussels Bacon Salad (Printable Version)

Crisp Brussels sprouts meet smoky bacon in a tangy mustard vinaigrette, garnished with parsley and toasted walnuts.

# What You’ll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved
02 - 1 small red onion, thinly sliced

→ Meats

03 - 5 ounces thick-cut bacon, diced

→ Dressing

04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon Dijon mustard
06 - 1 tablespoon red wine vinegar
07 - 1 teaspoon honey
08 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - 1/4 cup toasted walnuts, roughly chopped

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add Brussels sprouts and blanch for 3 to 4 minutes until just tender. Drain thoroughly and set aside.
02 - Heat a large skillet over medium heat. Cook diced bacon, stirring occasionally, for 5 to 7 minutes until golden and crispy. Remove bacon with a slotted spoon, placing on paper towels to drain. Reserve 2 tablespoons rendered bacon fat in the skillet.
03 - Add sliced red onion to the reserved bacon fat in the skillet and sauté for 2 minutes until slightly softened.
04 - Add blanched Brussels sprouts to the skillet and cook, stirring occasionally, for 3 to 4 minutes until lightly caramelized.
05 - In a mixing bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper until emulsified.
06 - Return cooked bacon to the skillet, pour dressing over, and toss all ingredients together over low heat until evenly coated and warmed through.
07 - Transfer salad to a serving platter. Garnish with chopped parsley and toasted walnuts if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses just a handful of easy ingredients you probably already have in your kitchen
  • On the table in half an hour from start to finish
  • Naturally gluten free so it is great for a variety of diets
  • Balance of savory bacon and tangy mustard keeps every bite interesting
  • You can serve it hot for comfort or at room temp for versatile gatherings
02 -
  • High in fiber and protein for a salad
  • Stays delicious as leftovers and reheats well
  • Perfect for gluten free eaters but everyone loves it
  • Toasted walnuts add a buttery crunch that makes each bite special
03 -
  • Cut Brussels sprouts as evenly as possible so they cook at the same rate
  • Do not skip the step of drying the Brussels after blanching It helps them caramelize
  • Use a heavy skillet for bacon and sprouts to get those tasty brown bits

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