Warm Brussels Sprouts Salad with Bacon

This Warm Brussels Sprouts Salad with crispy bacon, chickpeas and broccoli that is topped with an apple cider dijon dressing!

Course Salads

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 411kcal

Author Nancy Piran

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

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.

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.