This easy Roasted Brussels Sprouts Salad is sure to be a huge hit! With apples, pecans, bacon and a balsamic vinaigrette, it’s one of our favorite salad recipes.
I find that roasting Brussels sprouts makes even the people who don’t like them love this salad!
I’m going to tell you something that might shock you: I never tasted a Brussels sprout until I was 36 years old. My parents didn’t like them and my husband doesn’t like them, so there was never a reason to buy or try them. Obviously, if so many people I loved didn’t like them, I wouldn’t either, right?
Upon first bite I fell madly in love with Brussels sprouts. I’ll eat them prepared by any method but my absolute favorite is roasting them. Roasting vegetables in general makes them taste fantastic, and Brussels sprouts are no different.
I like them with a simple drizzle of olive oil and seasoning, but they’re extra good when paired with bacon, nuts, apples, and balsamic. That’s why this simple salad is so good: it has all those components plus cheese and lettuce to make an easy lunch or side dish.
I served this salad at a party and people who didn’t like Brussels sprouts ate it and liked it. WIN!
Roasted Brussels sprouts Salad with bacon has apples, pecans, and a balsamic dressing. It’s an easy lunch or dinner side dish and a new way to enjoy this healthy vegetable.
Since this salad recipe has roasted Brussels sprouts it does take a bit longer to make than a regular salad, but it’s worth the extra roasting step. Tip: roast a bunch of Brussels sprouts one day and eat them twice: once as a plain side dish and then in your salad for lunch the next day.
I’ve been roasting Brussels sprouts for awhile and I finally figured out the secrets to making them crispy and cooked through:
- Be sure to trim them properly.
- Bake them cut side down on a cookie sheet.
- Don’t use foil on your cookie sheet – bake them right on the open pan.
Wondering how to trim Brussels sprouts?
Brussels sprouts resemble mini heads of lettuce, and you prepare them similarly: slice the root end off and remove any yellowed or ragged looking leaves from the outside, then cut them in half.
Tip: if your sprouts are very large, slice them in thirds! Just be sure that there is a flat side of the sprout to lay on the cookie sheet.
Laying the Brussels sprouts flat on your cookie sheet ensures you’ll get a nice browned and crunchy roasted sprout.
How to roast Brussels sprouts easily:
I like to toss them with olive oil, salt, and pepper. Then roast them at 400°F on an oiled cookie sheet for 30-45 minutes (it depends on the size of your sprout) until browned and crispy on the edges. Be sure to stir or shake the pan occasionally so they don’t stick or burn.
Tip: roast a double batch, one for dinner and one for Roasted Brussels sprouts salads during the week!
My absolute favorite pairings for Brussels sprouts are bacon, apples, and balsamic. That’s why I love this salad so much: it has all my favorite components! A roasted Brussels sprouts salad with bacon is a fabulous lunch or side dish. If I had this for lunch every day I’d be in heaven!
What goes into a Roasted Brussels sprouts salad?
- Roasted Brussels sprouts
- Bacon – again, I like to make a big batch on the weekend and save leftovers for during the week.
- Apples – the sweet crunch goes really well with the sprouts.
- Pecans (or any other nut, pine nuts or walnuts would be fantastic)
- Goat cheese (try blue cheese too!)
- Spring mix or your favorite lettuce
- Balsamic dressing – I like making my own but sometimes I buy the Panera brand one at the store.
Looking for other side dishes? Try these:
Brussels Sprouts Salad
- 1 pound brussels sprouts halved
- 4 slices center cut bacon cooked, drained, and crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 cups spring mix or other lettuce
- 1 apple, sliced Granny Smith, Fugi, or Gala
- 1/4 cup chopped pecans toasted
- 1/4 cup goat or blue cheese crumbled
- 1 cup balsamic dressing store bought or homemade
- Preheat oven to 400°F. Oil a rimmed baking sheet.
- Trim Brussels sprouts: slice off the root end and cut in half (cut them in thirds if they are very large). Toss with olive oil, salt, and pepper. Place cut side down on prepared baking sheet. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. Cool slightly before adding to salad.
- Assemble the salad: toss lettuce with apples, pecans, cheese, crumbled bacon, and Brussels sprouts. Toss with dressing.
- Serve as soon as you add the sliced apples and dressing. To make ahead, assemble all but the apples and dressing and add those right before serving.
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
Last Updated on January 8, 2019
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: January 8, 2019