There’s a warm brussels sprouts saute kit at Trader Joe’s that I’ve recently fallen in love with. Have you tried it? It’s honestly the PERFECT side dish for just about any meal, and I wanted to do my best to recreate something similar for you!
This particular warm brussels sprouts salad with made with slightly shredded or shaved brussels sprouts, parmesan cheese, a lovely lemony 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 ingredients ahead of time and then throw it together at night or right before you serve dinner for Thanksgiving! I hope you love it.
REMINDER: if you haven’t gotten your Thanksgiving turkey yet, skip the chaos of finding on from the store and simply order one ahead of time! Head to the Belcampo website and use the code ‘AMBITIOUSKITCHEN’ to get 20% off your order sitewide if you’re a first-time customer. Remember to order now through 11/16 at 12pm PST to get your turkey in time (just a couple of days before Thanksgiving).
Warm brussels sprouts salad ingredients
This easy, warm brussels sprouts salad with bacon is made with simple ingredients and packed with delicious flavors. The parmesan cheese gets slightly melted and amazing when you add it to the brussels and you’ll love the savory, nutty and tangy elements in every bite. Here’s what you’ll need to make it:
- For the dressing: you’ll need olive oil, lemon juice, pure maple syrup, dijon mustard, garlic, salt & pepper.
- Bacon: chopped crispy bacon adds a delicious savory flavor to the brussels sprouts salad.
- Hazelnuts: I love the toasty, nutty flavor that hazelnuts add to this salad. You can also use pecans or marcona almonds.
- Brussels sprouts: the star of this festive salad!
- Parmesan cheese: add a little extra salty, savory kick with shaved parmesan. Manchego would also be delicious in here.
- Optional: I love adding dried fruit like cranberries, cherries or dried blueberries for a little sweetness to balance out the savory flavors. Apple slices would also be fabulous!
How to make warm brussels sprouts salad with bacon
- First, make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
- Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
- Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
- Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown and crispy. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Garnish with extra bacon, hazelnuts and shaved parmesan.
Tips for making this warm brussels salad
- Taste & adjust your dressing. I suggest starting with just 1 teaspoon of maple syrup to balance the tanginess of the dressing but feel free to add a bit more if you like.
- Use your food processor for ease. Shred your brussels sprouts easily right in your food processor! Just pulse them a bit to get small & medium pieces.
- Don’t overcook your brussels sprouts. Once you add them to the pan cook them until they turn slightly golden brown. This will ensure that they don’t get too mushy.
- Toast your nuts carefully. Whether you’re using hazelnuts, pecans, or marcona almonds, toast them just until they start to become fragrant so that you don’t burn them. It’s best to do this over medium low heat.
Customize this warm brussels salad
- Make it a full meal by adding extra protein from chickpeas or chicken breast.
- Make it vegetarian by omitting the bacon, or make it vegan by omitting the bacon and parmesan cheese.
- Serve it cold by simply skipping step 4 and adding the dressing, parmesan cheese, cooked bacon and hazelnuts straight to your raw brussels sprouts! It would still be delicious.
How to store warm brussels sprouts salad
Store this warm brussels salad in the fridge for up to 4-5 days. Feel free to enjoy the salad cold or reheat it in a skillet or in the microwave for a bit.
What to pair with this warm brussels sprouts salad
Check out all of my Thanksgiving recipes here, plus a few suggestions on what to pair with this warm brussels sprouts salad:
Parmesan Bacon Sourdough Mushroom Stuffing
Dad’s Creamy & Cheesy Au Gratin Potatoes
Herb Butter Maple Roasted Turkey
The Best Creamy Garlic Slow Cooker Mashed Potatoes
Cheddar Broccoli Cauliflower Gratin
The Best Homemade Healthy Green Bean Casserole
And remember, learn exactly how to host Thanksgiving here!
I hope you love this delicious warm brussels sprouts salad! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Warm Brussels Sprouts Salad
Beautiful warm brussels sprouts salad tossed with crispy bacon, toasted hazelnuts and a light lemon dressing. This cozy twist on a classic shredded brussels sprouts salad is full of flavor and makes a wonderful lunch or holiday side dish!
- For the dressing:
-
3
tablespoons
olive oil -
3
tablespoons
fresh lemon juice -
1-2
teaspoons
pure maple syrup -
1
teaspoon
dijon mustard -
1
clove
garlic, minced -
½
teaspoon
salt - Freshly ground black pepper
- For the brussels sprouts salad:
-
8
slices
bacon -
1/2
cup
raw hazelnuts, chopped (raw pecans or marcona almonds would also be great options) -
1
tablespoon
olive oil -
1
pound
brussels, washed, stems removed, and roughly chopped/shredded -
½
cup
shaved parmesan cheese - Optional: ⅓ cup dried cranberries or dried cherries or dried blueberries (my fav!)
First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.
To store: Store this warm brussels salad in the fridge for up to 4-5 days. Feel free to enjoy the salad cold or reheat it in a skillet or in the microwave for a bit.
Nutrition
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 246kcal
Fat: 20.2g
Saturated fat: 4.2g
Carbohydrates: 10.2g
Fiber: 3.8g
Sugar: 3.1g
Protein: 9.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
