This Warm Brussels Sprouts Salad with Bacon, chickpeas and broccoli that is topped with an apple cider dijon dressing!
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This salad is the perfect side dish to add to any meal! With all of the flavors combined it’s just so full of flavor and a little crunch!
Other salads you may enjoy is this easy broccoli salad which is made with bacon, cheddar cheese and a creamy mayonnaise sauce also this radicchio pear walnut salad that’s topped with a little balsamic vinegar to get an easy 20 minutes dish!
HOW TO MAKE WARM BRUSSELS SPROUTS SALAD WITH BACON!
Ingredients for salad:
- Fresh brussels sprouts: Make sure to rinse these off and cut the in half. You will use about 10 sprouts or 1/2 pound. You can definitely double this recipe!
- Fresh or frozen broccoli: Don’t make the same mistake that I did and buy chopped broccoli. OOPS! Stills works but you want to have florets!
- Chickpeas: 1 whole can drained and rinsed. You can use less but since I opened the can I used the whole one!
- Extra virgin olive oil: This is my preferred oil but you can use any kind.
- Uncooked bacon: I used thick cut bacon! If you want to make this vegetarian you can leave it out.
- Pomegranate seeds: The kids LOVED the pomegranate seeds on their salad and so did I! for serving (optional)
Ingredients for dressing:
- Extra-virgin olive oil: This is my preferred oil but you can use any kind.
- Apple cider vinegar: This is a flavor enhancer!
- Dijon mustard: Adds a distinctive flavor to the dressing!
- Dried thyme: Adds an earthy flavor to the salad!
- Garlic powder: Helps season the salad!
- Fresh orange zest: This adds a nice flavor and fragrance to the salad.
- Kosher salt and black pepper: For taste
- Pinch of crushed red pepper flakes: This is optional
Directions:
- Preheat the oven to 400 degrees F.
- Arrange the brussels sprouts, broccoli, and chickpeas on a large baking sheet and drizzle with olive oil.
- Sprinkle the uncooked chopped bacon on top of the vegetables.
- Bake for 205-30 minutes, stirring halfway through roasting.
- To make the dressing: whisk together the extra-virgin olive oil, apple cider vinegar, dijon mustard, thyme, garlic powder, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
- Pour the dressing over the salad, tossing to combine. Top the salad with pomegranate arils. Serve warm or at room temperature.
NOTES AND TIPS:
- Chickpeas are optional in this recipe but I think they give it a nice crunch. You can also use sliced almonds, pine nuts, or sunflower seeds.
- Lemon zest would also work instead of the orange zest in the dressing.
- You want to use a large baking sheet for this recipe. Do not overlap the veggies, they should all be touching the sheet pan to roast evenly.
- Tools needed: large sheet pan, knife, cutting board, whisk, small mixing bowl.
- I use thick-cut applewood smoked bacon in this recipe.
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Warm Brussels Sprouts Salad with Bacon
Equipment
Ingredients
- FOR THE SALAD:
- 2 cups of fresh brussels sprouts cut in half and rinsed about 10 sprouts or 1/2 a pound
- 1 ½ cups fresh or frozen broccoli
- 15.5 oz can chickpeas drained and rinsed
- Drizzle of extra-virgin olive oil
- 4 slices uncooked bacon diced
- Pomegranate seeds for serving (optional)
- FOR THE DRESSING:
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 teaspoon fresh orange zest
- kosher salt and black pepper to taste
- pinch of crushed red pepper flakes optional
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the brussels sprouts, broccoli, and chickpeas on a large baking sheet and drizzle with olive oil.
- Sprinkle the uncooked chopped bacon on top of the vegetables.
- Bake for 205-30 minutes, stirring halfway through roasting.
- To make the dressing: whisk together the extra-virgin olive oil, apple cider vinegar, dijon mustard, thyme, garlic powder, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
- Pour the dressing over the salad, tossing to combine. Top the salad with pomegranate arils. Serve warm or at room temperature.
Notes
- Chickpeas are optional in this recipe but I think they give it a nice crunch. You can also use sliced almonds, pine nuts, or sunflower seeds.
- Lemon zest would also work instead of the orange zest in the dressing.
- You want to use a large baking sheet for this recipe. Do not overlap the veggies, they should all be touching the sheet pan to roast evenly.
- Tools needed: large sheet pan, knife, cutting board, whisk, small mixing bowl.
- I use thick-cut applewood smoked bacon in this recipe.
Nutrition
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