Trader Joe’s, which I fell in love with a few years ago, has a warm Brussels sprout sauté kit. Honestly, it’s a perfect side dish for any meal, so I wanted to do my best to recreate something similar!
this particular warm brussels sprouts salad It’s made with slightly shredded or shaved Brussels sprouts, Parmesan cheese, a nice lemon dressing, bacon, dried cranberries (or dried cherries), and toasted hazelnuts. It only takes about 30 minutes to make and is perfect if you want to prep all the ingredients ahead of time and then toss it together at night or just before serving Thanksgiving dinner!
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Warm brussels sprouts salad ingredients
This easy, warm Brussels sprouts and bacon salad is made with simple ingredients and packed with delicious flavor. When added to Brussels, the parmesan melts a little and makes it amazingly delicious. Here’s what you need to create:
- For dressing: you will need Olive oil, lemon juice, pure maple syrup, dijon mustardgarlic, salt and pepper.
- bacon: Chopped crispy bacon adds a delicious flavor to the brussels sprout salad.
- Hazelnut: I love the toasted nutty flavor hazelnut Serve with this salad. You can also use pecans or marcona almonds.
- Brussels sprouts: The star of this festive salad!
- Parmesan cheese: Add a little saltiness and a savory kick with grated parmesan cheese. The manchego here is also delicious.
- option: I like to add dried fruits such as cranberry, cherries or dried blueberries for a little sweetness to balance the flavors. A slice of apple would be great too!
How to make Warm Bacon Salad with Brussels Sprouts
- Make the dressing. and medium bowlwhisk together all the dressing ingredients and set the dressing aside.
- Toast the hazelnuts. Deploy large frying pan over medium-low heat. Add hazelnuts and toast for 2-3 minutes until golden and fragrant. Remove from pan and set aside.
- Cook bacon. Place the bacon in a large frying pan or skillet over medium heat and cook the bacon on both sides until golden brown. When the bacon is cooked, remove excess fat with a paper towel and cut into bite-sized pieces.
- Cook the brussels sprouts. Add olive oil to the same skillet and heat over medium heat. Stir in the brussels sprouts and sauté for a few minutes until slightly golden and crisp.
- Assemble the salad. Reduce heat and add dressing, Parmesan cheese, and bacon. Sauté for a few more minutes to allow the cheese to melt, then serve immediately. Garnish with extra bacon, hazelnuts and grated Parmesan cheese and serve!
Tips for making this warm Brussels salad
- Taste and adjust the dressing. We recommend starting with 1 teaspoon of maple syrup to balance the tartness of the dressing, but add a little more if needed.
- It’s easy with a food processor. Shred your Brussels sprouts with ease inside you food processor!Pulse them a bit to get small and medium pieces.
- Do not overcook the brussels sprouts. Place in a pan and bake until slightly browned. This helps keep it from getting too mushy.
- Carefully toast the nuts. Whether you’re using hazelnuts, pecans, or marcona almonds, toast them until just starting to fragrant without burning. It is best to do this over medium-low heat.
Customize this Warm Brussels Salad
- finish the meal By adding extra protein from chickpeas or chicken breast.
- make vegetarian You can omit the bacon, or omit the bacon and parmesan cheese to make it vegan.
- Serve chilled Skip step 4 and simply add the dressing, parmesan cheese, cooked bacon, and hazelnuts directly to the raw Brussels sprouts. It will still be delicious.
How to store a warm Brussels sprouts salad
This warm Brussels salad will keep in the refrigerator for 4-5 days. Serve the salad chilled, or reheat it slightly in a skillet or microwave.
Please create in advance
Although you can make and store this warm brussels sprouts salad entirely ahead of time using the storage instructions above, we recommend making the dressing, chopping the brussels sprouts and nuts, and cooking the same day. Depending on your preference, you can also pre-cook and dice the bacon and warm it up with the Brussels sprouts the next day.
What goes well with this warm Brussels sprouts salad
Check out all my Thanksgiving recipes here. Also, check out some suggestions on what to pair with this warm Brussels sprouts salad.
And learn exactly how to host Thanksgiving here!
We hope you like this delicious warm Brussels sprouts salad. Please leave comments and ratings when you make it. Have fun, xo!
Warm salad of brussels sprouts
A beautiful warm Brussels sprout salad with crispy bacon, toasted hazelnuts and a light lemon dressing. This cozy twist on the classic shredded Brussels sprouts salad is flavorful and makes a great lunch or holiday side dish!
- For dressing:
fresh lemon juice
pure maple syrup
- freshly ground black pepper
- For Brussels sprout salad:
raw hazelnuts, chopped (raw pecans or marcona almonds are also great options)
Brussels sprouts, washed and destemmed, coarsely chopped/shredded
grated parmesan cheese
- Optional: 1/3 cup dried cranberries or dried cherries or dried blueberries (my favorite!)
Make the dressing first. In a medium bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon, garlic, salt, and pepper. set aside.
Heat a large skillet over medium-low heat. Add hazelnuts and toast for 2-3 minutes until golden and fragrant. Remove from pan and set aside.
Cook the bacon: Add the bacon to a large frying pan or skillet over medium heat and cook the bacon on both sides until crisp and golden brown. When the pan begins to smoke, reduce the heat. I always cook my bacon on medium-low heat. When the bacon is cooked, remove excess fat with a paper towel and cut into bite-sized pieces.
Add olive oil to the same skillet and heat over medium heat. Stir in the brussels sprouts and sauté for a few minutes until they begin to turn slightly golden. Reduce heat and add dressing, Parmesan cheese, and bacon. Sauté for a few more minutes until cheese is melted, then serve immediately. Serves 4-6 people. Garnish with additional bacon, hazelnuts, and grated Parmesan cheese.
To save: This warm Brussels salad will keep in the refrigerator for 4-5 days. Serve the salad chilled, or reheat it slightly in a skillet or microwave.
See the entire post for tips, customizations, and ways to prepare this salad ahead of time.
Serving: 6 servings
Serving size: 1 serving (6 sticks base)
saturated fat: 4.2g
This post was originally published on November 12, 2020 and republished on November 3, 2022.
Recipe: Monique Volz // Ambitious Kitchen | Photographer: eat sweets