Warm Brussels Sprout, Bacon and Spinach Salad
Warm Brussels Sprout, Bacon and Spinach Salad combines smoky, savory ingredients with fresh leafy greens.Roasted Brussels sprouts provide caramelized edges and an earthy flavor.Crispy bacon adds a smoky, salty crunch.Fresh spinach balances the richness of the warm ingredients.Dijon mustard vinaigrette adds a tangy and slightly sweet finish.Toasted nuts and dried cranberries provide extra texture and flavor.Serve this versatile salad as a delicious lunch or dinner side dish.
Ingredients
For the Salad
- 500 g Brussels sprouts, trimmed and halved
- 150 g fresh baby spinach, washed and dried
- 150 g bacon, chopped
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped pecans or walnuts, optional
- 30 g crumbled feta or shaved Parmesan cheese, optional
For the Warm Dijon Dressing
- 2 tablespoons olive oil, or reserved bacon drippings
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 1 tablespoon water, if needed
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 220°C (425°F). Wash the Brussels sprouts, remove any damaged outer leaves, and trim the tough ends.Cut each sprout in half lengthwise. If some sprouts are particularly large, cut them into quarters so that all the pieces cook evenly.Place the Brussels sprouts in a mixing bowl and toss with olive oil, black pepper, and a small amount of salt. Use salt sparingly because the bacon and dressing may already provide plenty of seasoning.
- Arrange the Brussels sprouts on a baking tray with the cut sides facing down. Spread them in a single layer, leaving space between the pieces.Roast for approximately 18–25 minutes, turning them once if necessary. They should become tender inside and golden brown around the edges.Remove the tray from the oven and set the Brussels sprouts aside while you prepare the bacon and dressing.
- Place the chopped bacon in a large skillet over medium heat. Cook for approximately 5–8 minutes, stirring occasionally, until the pieces are browned and crispy.Transfer the cooked bacon to a plate lined with paper towels. If desired, reserve about 1–2 tablespoons of the rendered bacon drippings to add a smoky flavor to the dressing.If using bacon drippings, allow them to cool slightly before whisking them with the other dressing ingredients.Using the same skillet, remove excess bacon fat if necessary, leaving a small amount for flavor.Add the sliced red onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring continuously.Remove the skillet from the heat if the garlic begins to brown too quickly.
- In a small bowl, whisk together the olive oil or reserved bacon drippings, apple cider vinegar, Dijon mustard, honey, minced garlic, and black pepper.Add a tablespoon of water if the dressing is too thick. Taste and adjust the balance of acidity and sweetness according to your preference.For a warm dressing, gently heat it in the skillet over low heat for a few seconds. Do not let it boil.
- Place the roasted Brussels sprouts in a large mixing bowl. Add the sautéed onion and crispy bacon.Pour about two-thirds of the dressing over the warm ingredients and toss gently to coat everything evenly.The warmth of the Brussels sprouts helps the dressing cling to their surfaces, enhancing their roasted flavor.
- Add the fresh baby spinach to the bowl while the Brussels sprouts are still warm but no longer piping hot.Toss gently until the spinach begins to soften slightly. Avoid prolonged mixing or excessive heat, as this can cause the spinach to become limp.Add the remaining dressing if needed.
- Sprinkle the salad with dried cranberries and chopped pecans or walnuts, if desired. Finish with crumbled feta or shaved Parmesan cheese.Taste the salad and add freshly ground black pepper or a little extra vinegar if needed.Serve immediately while the Brussels sprouts and bacon are warm and the spinach remains fresh and tender.
Notes
- Choose fresh Brussels sprouts: Look for firm, compact sprouts with bright green leaves.
- Dry the vegetables thoroughly: Excess moisture can prevent the Brussels sprouts from browning properly.
- Place sprouts cut-side down: This encourages caramelization and creates a richer roasted flavor.
- Cook bacon until crisp: Crispy bacon provides a satisfying texture that contrasts with the tender vegetables.
- Season carefully: Bacon contains salt, so taste the finished salad before adding more.
- Add spinach at the end: This preserves its fresh flavor and prevents it from becoming overly soft
- Balance the dressing: Apple cider vinegar and Dijon mustard cut through the richness of the bacon.
- Serve promptly: The salad tastes best shortly after assembly, while the ingredients retain their contrasting textures.