Roasted Brussel Sprout Salad

Oven-roasted Brussels sprouts combined with Gorgonzola cheese, bacon, pecans, and red onion in a light lemon-sage vinaigrette. If you love Brussels sprouts… this one’s for you!

Let’s talk Brussels sprouts, shall we? Are you a lover or a hater?? Because they’re definitely one of those things people are rarely neutral about. It seems you either love them any way and all ways…..or you won’t touch them with a 10 foot pole! I, for one, am a lover.

I’ve actually loved them since the first time I tried them – steamed – with a little salt and pepper. And up until now, that’s the only way I’ve ever eaten them! I thought it might be time to freshen things up and incorporate these delicious little bundles into a fall salad. So I roasted them in olive oil, mixed them with bacon, Gorgonzola cheese, and pecans, and tossed them in a lemon-sage vinaigrette. Whether  you’re a brussel sprout lover or a proclaimed hater, this salad is most definitely worth a try. You can’t go wrong with bacon and cheese… am I right??

what you’ll need for this recipe

Brussels sprouts – Brussels sprouts are the main ingredient in this recipe, and unlike traditional salads which use fresh ingredients, this recipe uses roasted brussels sprouts. You’ll need 2 cups of them, halved.

Olive oil – I used olive oil for roasting the brussels sprouts and in the vinaigrette. I use extra virgin for the best flavor.

Gorgonzola cheese – Crumbled gorgonzola cheese pairs beautifully with both the brussels sprouts and the bacon. You can find it near the specialty cheeses at your local grocery store.

Pecans – I added toasted pecans for a bit of crunch. Feel free to substitute walnuts, pine nuts or sliced almonds if you prefer.

Bacon – Bacon makes everything better, including brussels sprouts. I added 1/2 cup of cooked, crumbled bacon to this salad.

Red onion – Thinly sliced red onion is the perfect finishing touch.

Vinaigrette – I tossed this salad in a lemon sage vinaigrette, made with olive oil, lemon juice, rubbed sage, salt and pepper. Feel free to substitute a store bought oil and vinegar dressing to save time.

how to make roasted brussels sprouts salad

Prepare brussels sprouts. Toss brussels sprouts in olive oil until completely coated. Arrange on a baking sheet and roast at 400°F for 15-20 minutes or until tender. Cool slightly.

Assemble the salad. Combine brussels sprouts, cheese, pecans, bacon, and onion in a medium bowl.

Make the dressing. Combine the dressing ingredients in a small jar with a lid. Shake vigorously, then drizzle over salad as desired.

how to toast pecans

There are 2 quick and easy ways to toast pecans: on the stovetop or in the oven.

On the stovetop – Heat the pecans in a small skillet over medium heat for 2-5 minutes, stirring often, until pecans are slightly darkened and fragrant.

In the oven – Place the pecans on a rimmed baking sheet and roast at 350°F for 5-10 minutes, stirring often.

Harvest Brussels Sprouts Salad

Oven-roasted Brussels sprouts combined with Gorgonzola cheese, bacon, pecans, and red onion in a light lemon-sage vinaigrette. If you love Brussels sprouts… this one's for you!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 522kcal

Author: Cathy Trochelman

Ingredients

Salad

• 2 cups Brussels sprouts halved
• 2 Tablespoons olive oil
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup pecans toasted
• 2 pieces bacon cooked and crumbled
• 1-2 thinly sliced onion rings quartered

Dressing

• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 1 teaspoon rubbed sage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 400°F.
• Prepare brussels sprouts by tossing them in olive oil until completely coated. Arrange on baking sheet and roast at 400° 15-20 minutes or until tender. Cool slightly.
• Combine brussels sprouts, cheese, pecans, bacon, and onion in a medium bowl.
• Combine dressing ingredients in a small jar and shake vigorously. Drizzle over salad as desired.

Notes

Recipe Variations

• Make it a lettuce salad by adding all ingredients to a bed of mixed greens
• Add additional roasted veggies, such as broccoli or cauliflower
• Substitute walnuts or almonds for the pecans
• Omit the bacon to make it vegetarian
• Add additional seasonings according to taste
• Make it spicy by adding sliced, roasted jalapeños
• Substitute feta or goat cheese for gorgonzola cheese

Nutrition

Serving: 1grams | Calories: 522kcal | Carbohydrates: 43g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 12mg | Sodium: 961mg | Fiber: 4g | Sugar: 6g