With tender-crisp charred Brussels sprouts, sweet and crunchy apples, tangy crumbled blue cheese, chopped pecans, and salty bacon tossed in a touch of sweet and tart balsamic, this Charred Brussels Sprouts Salad is a blend of textures and flavors perfect for your fall table or holiday side dish.
Some flavors just say fall to me – like sweet apples, crunchy pecans, and of course, Brussels sprouts! This Charred Brussels Sprouts Salad has all of that, and plus bacon as well as some creamy, tangy blue cheese. With so many contrasting textures and flavors, each bite takes your palate on a journey. Pairing sweet, crunchy apples and pecans with tangy blue cheese crumbles, salty bacon with tender-crisp charred Brussels sprouts, and bringing it all together, is just a drizzle of balsamic vinegar to brighten everything up with a little tartness.
This Charred Brussels Sprouts Salad with Bacon, Apples, Blue Cheese, and Balsamic is a blend of colors and fall flavors, making it the perfect addition to your holiday table this fall or winter season. Whether as a new twist on your traditional Brussels sprouts Thanksgiving side dish, or served alongside your Christmas ham, this Charred Brussels Sprouts Salad is a sweet and savory treat. Serve warm right after preparing or cooled to room temp.
How Do You Make Charred Brussels Sprouts Salad?
With just 6 ingredients, this Charred Brussels Sprouts Salad is simple to prepare. Plus just using a few, good quality ingredients and pairing them with just the right balance of flavors, lets each ingredient shine through in the finished dish.
You will need:
- Brussels Sprouts: For the Brussels sprouts, I wanted these to cook quickly, keeping them still crisp, yet tender and lightly charred. So I thinly sliced the Brussels sprouts, and placed them under the broiler for about 5 – 7 minutes. To save time, you can often find pre-shredded Brussels sprouts in the store. Or for tips on shredding see my Kale and Shredded Brussels Sprouts Salad
- Bacon: Because bacon and Brussels sprouts are best friends, I had to sprinkle on some cooked, chopped bacon to finish this off. Use a good quality, thick cut bacon – I like applewood smoked the best. Reserve some bacon grease after cooking to coat the Brussels sprouts before broiling if you are feeling extra crazy, or just substitute with a couple of drizzles of olive oil.
- Balsamic Vinegar: Instead of spending extra time making a balsamic reduction or vinaigrette, I drizzled just a bit of balsamic vinegar right over the warm Brussels sprouts while they were still on the hot pan. This helps cook out a little of the vinegary bite from the vinegar, still leaving the sweetness and tang. Make sure to use a good quality balsamic for the best results.
- Apple: The thinly sliced apple adds a nice crunch and sweetness that complements the bitter Brussels sprouts, tangy blue cheese, and salty bacon. I used a honeycrisp apple for that nice crunch and balance of sweet and tart. But you could also use a gala, pink lady, or even a green apple if you really want to bring out the tartness.
- Blue Cheese: I used a good quality blue cheese crumbled right from the block for maximum flavor and creaminess. However, if you want to save time, you can also substitute the pre-crumbled blue cheese. Just keep in mind that this is usually a little dryer and has a lighter flavor than what you would get fresh from a block.
- Pecans: Finally, to bring home the fall flavors, I had to finish it off with some chopped pecans. Toast the pecans lightly before using if desired for extra nutty flavor and crunch.
How Can I Serve This Charred Brussels Sprouts Salad with Bacon, Apples, Blue Cheese, and Balsamic?
This salad is perfect when served as a side salad to capture the flavors of fall. It would pair well for dinner with roast chicken or pork or even a nice pan seared steak. But it is also a great hearty salad for lunch as well. In fact, I may have found myself eating the leftovers for lunch for several days paired with a slice of toasted whole grain bread or some leftover sliced steak.
This Charred Brussels Sprouts Salad with Bacon, Apples, Blue Cheese, and Balsamic would also be a great holiday side dish for your family’s Thanksgiving or Christmas dinner.
Looking for More Recipes for Salads and Sides Inspired By the Flavors of Fall?
Here are some of my favorites to check out:
- Crispy Parmesan Brussels Sprouts
- Roasted Sweet Potato, Quinoa, and Arugula Salad with Maple Ginger Vinaigrette
- Roasted Delicata Squash and Onions with Apple Cider Reduction
- Walnut, Apple, and Kale Power Salad
- Roasted Sweet Potato, Kale, & Quinoa Power Bowl
I will admit, I am not always the biggest fan of fall, since it means summer is coming to an end. But, all of the cozy, comforting flavors that fall brings with it definitely help soften the blow. What is your favorite fall flavor? Let me know in the comments below.
Charred Brussels Sprouts Salad with Bacon, Apples, Blue Cheese, and Balsamic
Ingredients
- 16 oz shredded brussels sprouts
- 4 strips thick cut bacon (bacon grease reserved)
- 1 honeycrisp apple
- 1/2 cup chopped pecans
- 2 oz crumbled blue cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbs balsamic vinegar
Instructions
- Cut bacon into 1/2 inch pieces using a sharp knife or kitchen shears. Cook in pan over medium heat until desired crispiness. Reserve bacon grease.
- Preheat broiler. On a baking sheet, toss brussels sprouts with a couple of tablespoons of bacon grease (or substitute a couple of tablespoons of olive oil). Sprinkle with salt and pepper. Broil on high for 5 - 7 minutes.
- Chop apple into thin matchsticks.
- When brussels sprouts are still warm, drizzle balsamic over pan, and toss to coat. Add apple, pecans, blue cheese, and toss. Transfer to serving dish and top with bacon. Serve warm or room temp.