Warm Brussels Sprout Bacon and Spinach Salad – A Savory, Comforting Gourmet Delight
This Warm Brussels Sprout, Bacon and Spinach Salad is savory and satisfying.Crispy bacon adds smoky depth and crunch.Sautéed Brussels sprouts bring sweetness and texture.Fresh spinach gently wilts under the warm dressing.A simple vinaigrette ties everything together beautifully.Perfect for cozy dinners or holiday meals.
Ingredients
- 2 cups Brussels sprouts, trimmed and thinly sliced
- 4 slices bacon, chopped
- 3 cups fresh baby spinach
- 3 cups fresh baby spinach1 small red onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons olive oil (if needed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
- Optional: toasted pecans or grated Parmesan cheese for garnish
Instructions
- Heat a large skillet over medium heat.
- Cook chopped bacon until crispy. Remove and set aside, leaving a small amount of bacon fat in the pan.
- Add sliced Brussels sprouts to the skillet and sauté for 5–7 minutes until tender and lightly caramelized.
- Add red onion and garlic; cook for 1–2 minutes until fragrant.
- Whisk together apple cider vinegar, Dijon mustard, and honey.
- Reduce heat to low and add spinach to the skillet. Toss gently until slightly wilted.
- Sprinkle crispy bacon and optional toppings before serving warm.
Notes
- Slice Brussels sprouts thinly for even cooking.
- Do not overcook spinach; it should just wilt.
- Reserve some bacon for garnish for extra crunch.
- Adjust sweetness in the dressing to taste.
- Add a squeeze of lemon for brightness.
- Works well with turkey or roasted chicken.
- Can be made dairy-free by skipping cheese.
- Best served immediately while warm.