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Caramelized Brussels Sprout Salad W/Blue Cheese, Bacon + Caramel Apple Vinaigrette.

I mean, this is not your typical salad, and to be honest, it is more of a side dish than a salad. This is a warm salad with all the fixins. There are caramelized brussels sprouts, apples, pecans, crispy bacon, blue cheese and the sweetest, savoriest caramel apple vinaigrette that can be kind of addicting.

Image of Caramelized Brussel Sprouts Salad

  • Prep Time

    15min

  • Cook Time

    25min

  • Total Time

    40min

  • Serving Size

    4-6

  • Category Title Salad

  • Cuisine Type American

  • Level Simple

Recipe By: Teighan Gerard @halfbakedharvest

Ingredients

  • 4 slices thick-cut bacon, chopped (leave bacon out and swap 1 tablespoon olive oil for a vegetarian version)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced or grated
  • 1 pound brussels sprouts, stems removed and sliced
  • 1/2 a small onion, chopped
  • 3 tablespoons brown sugar
  • 1/4 teaspoons sea salt
  • 1/2 a green apple, chopped
  • 1/4 dried cherries
  • 2 honeycrisp apples, thinly sliced
  • 1/4 cup pecan halves
  • 1/4 cup blue cheese crumbles
  • Caramel Apple Vinaigrette
  • 2 cups apple cider
  • 1/3 cup brown sugar
  • 1/2 of a green apple, finely chopped
  • 1 tablespoon apple cider vinegar
  • 4 sage leaves, chopped
  • 1/2 cup olive oil
  • pinch of cayenne pepper
  • salt and pepper, to taste

Directions

  • Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil, heat over high heat. Add garlic and saute for 30 seconds. Add the brussels sprouts and chopped onions in a single layer and sprinkle with brown sugar and salt. Let sit 1 minute and stir. Continue to saute for another 4-5 minutes, until bright green and tender. Now add the apples and cook another 3-5 minutes. Remove the pan from the heat and stir in the the pecans and dried cherries. Divide the salad among plates and top with blue cheese. Drizzle with the caramel apple vinaigrette and the crispy bacon.
  • Caramel Apple Vinaigrette
  • Add the apple cider, brown sugar and chopped apples to a medium sauce pot and bring to a boil, boil for about 10 to 15 minutes or until the cider has reduced to about 1/2 cup and is slightly thick and syrupy. Remove from heat and add the cider vinegar and sage leaves. Pour the mixture into a food processor or blender and add the olive oil, pinch of cayenne, salt and pepper. Pulse the vinaigrette a few time to mince the apples (do not puree the apples). Taste and season with more salt and pepper if desired. Keep the dressing in the fridge for up to 4 days.

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Keywords:

brussel sprout salad , brussels sprouts salad , brussel sprout salad recipe , fall brussel sprout salad

Caramelized Brussels Sprout Salad W/Blue Cheese, Bacon + Caramel Apple Vinaigrette.

I mean, this is not your typical salad, and to be honest, it is more of a side dish than a salad. This is a warm salad with all the fixins. There are caramelized brussels sprouts, apples, pecans, crispy bacon, blue cheese and the sweetest, savoriest caramel apple vinaigrette that can be kind of addicting.