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 love about this recipe
We LOVE the fact that this recipe is super simple, yet packs a big punch. It’s made with just 5 ingredients, plus a homemade vinaigrette dressing, and every single ingredient makes a difference. We also love how hearty this salad is (lunch, anyone?) and how well it keeps in the fridge for leftovers!
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.
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
Harvest Brussels Sprouts Salad
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
I’ve been waiting for another delicious salad from you! I love brussels sprouts but have never eaten them in a salad, I plan to try to make this over the weekend… It looks delicious and perfect for fall!
That’s so funny, my daughter HATES peas! They seem so mild to me. I’ll let her get away it because she does love Brussels sprouts, so it totally evens out! I love this salad Cathy! There are so many flavors and textures in here, it’s just wonderful.
Love everything about this! I didn’t use to enjoy brussels but then I finally retried them in adult life a few years ago and fell in love.
I love this salad Cathy! I’m a recent brussel sprout lover – going on my menu soon!
Oh my goodness. I think I’m in love. Definitely pinning this to make for Thanksgiving.
Cathy, I have to make this fantastic fall salad for my hubby, who loves brussel sprouts! Pinning – have a great Tuesday!
I LOVE brussels sprouts!! This looks so good, Cathy! Pinned!
I’m with you on the lima beans – yuck!! However, roasted brussel sprouts rock – and this salad sounds absolutely delicious! Pinned to try!
Pinning!
Question…is this salad supposed to be served cold?
I would serve it warm or at room temperature.