Brussels Sprout Chopped Salad with Pears, Gorgonzola, and Warm Bacon Vinaigrette

Oy! This salad tastes like bacon. 

Brussels Sprout Chopped Salad with candied pecans, pears, blue cheese, bacon, and warm maple-bacon vinaigrette

I’ve never wanted to be a Brussels sprout so badly in my life.

Just look at what’s going on in that dang bowl.

I know what you’re thinking: Brussels sprouts, Julia…how can I feeeeeeel anything about this, skinamarinky dinky dinky, skinamarinky doo?

Just give ‘er one bite and you’ll be drawn to it like a fly to a bug zapper, like Taylor Swift to…herself, like a magnet…to another magnet.

It’s filled with all the goodies, like bacon, pears, maple-candied pecans, and blue cheese. Plus the warm maple-bacon vinaigrette…what.the.crap.

??!!

Why are all salads not drenched in bacon fat? This is what you ask yourself after you’ve eaten an entire pound of shaved Brussels sprouts because they were doused in what can only be described as liquid heaven.

Oh hey, check out my new knife:

Brussel Sprout Chopped Salad with bacon, candied pecans, pears, blue cheese, and maple-bacon vinaigrette

It’s a WÜSTHOF CLASSIC 7-inch Hollow Edge Chai Dao and it makes me feel like a samurai. It’s perfectly designed for chopping, slicing, and dicing vegetables. Those tough-to-chop root vegetables, like jicama, celery root, and rutabaga don’t stand a chance against this blade.

Lookit all the chopping that went into this chopped salad. It’s a thing of beauty.

Brussel Sprout Chopped Salad with bacon, pears, candied pecans, blue cheese, and maple-bacon vinaigrette

Have you ever enjoyed your Brussels sprouts raw? By Jove, they’re really quite edible, especially when they’re lubed up in bacon fat.

Thinly sliced Brussels sprouts make for a crunchy and spunky salad. You can also add things like kale and cabbage for a mix of greenery textures. But as it stands, the salad covers all the textures and flavors, just like a great salad should.

Brussel Sprout Salad with Warm Bacon Vinaigrette

Fall is rapidly approaching, which means we need to put on our hibernation layer. Meaning, we need to bulk up. Meaning, we need bacon.

99.2% of the time, bacon fat’s a real nuisance. You put your fatty pork strips in your skillet, watch them snap and crinkle, enjoy them crispy critters on your egg mc. muffin, and when all’s said and done, you look at your pan like, “well what am I supposed to do now?”

Not this time, my babies. This time, you pour that liquid heaven into a glass and drink it turn it into salad dressing.

Brussel Sprout Chopped Salad with bacon, pears, candied pecans, blue cheese, and maple-bacon vinaigrette

I added cinnamon, cider vinegar, and pure maple syrup to the bacon vinaigrette, which made the dressing even more warm and inviting. I also candied the pecans in maple syrup and cinnamon, so when the whole salad comes together, it tastes like leaves falling off the tree. And bacon. Mostly bacon.

My drippings bring all the boys to the yard. < – Sorry.

Brussel Sprout Chopped Salad with bacon, candied pecans, pears, blue cheese, and maple-bacon vinaigrette

Resistance is futile.

Brussel Sprout Chopped Salad with bacon, candied pecans, pears, blue cheese, and maple-bacon vinaigrette

Brussels Sprout Salad with Warm Bacon Vinaigrette

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Author: Julia
Print

Ingredients

For the Salad:

  • 1 pound Brussels sprouts trimmed and thinly sliced
  • 4 slices bacon cooked and chopped*
  • 1 ripe bosc pear chopped
  • 2/3 cup blue cheese crumbles

For the Maple-Candied Pecans:

For the Warm Maple-Bacon Dressing:

  • ¼ cup liquid bacon drippings
  • ¼ cup apple cider vinegar
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 2 cloves garlic minced
  • 1/8 teaspoon ground cinnamon
  • ¼ teaspoon salt or to taste

Instructions

Prepare the Warm Maple-Bacon Dressing:

  1. Cook the bacon on a skillet over medium heat until it reaches desired done-ness (I like mine crispy).
  2. Place the strips of bacon on a cutting board, chop, and set aside.
  3. Pour the bacon fat into a measuring cup. Reserve ¼ cup of the fat, and discard any remaining.
  4. Add the remaining ingredients to the measuring cup and whisk well until combined (for a creamy consistency, add everything to small blender and blend until smooth). Set aside until ready to use.

Prepare the Candied Pecans:

  1. Add all of the ingredients for the candied pecans to a small skillet and heat over medium for 5 to 8 minutes, stirring consistently, until the nuts have become toasted and sticky. Note: don’t walk away from the nuts because they burn easily.

Prepare the Brussels Sprouts Chopped Salad:

  1. Rinse the Brussels sprouts well. Chop off the rough end, and thinly slice them from tip to tail.
  2. Add all ingredients for the salad to a large serving bowl. Pour desired amount of maple-bacon dressing over the salad, and toss well until everything is coated.
  3. Serve with your favorite entrée and enjoy!

Recipe Notes

*Reserve the bacon drippings for the dressing

Also try my Shaved Brussels Sprouts Salad. Get obsessed!

Brussels Sprout Chopped Salad with candied pecans, pears, blue cheese, bacon, and warm maple-bacon vinaigrette

Share:

Never Miss a Post!

Comments

  1. Jennie @themessybakerblog

    I wouldn’t mind getting cozy in that there bowl either. Oh, and that knife–my favorite. I love Wusthof! I’ve had that very knife for close to 13 years, and it’s just as good today as it was when my husband first gave it to me for Valentine’s Day 13 years ago. Can you tell I’m a dedicated foodie? I got a knife for V-Day. If that’s not romantic, I don’t know what is.

    Reply
  2. Susan

    Switch out the blue cheese for feta and I’m in for this one. I actually had raw Brussels sprouts in a salad at a brewpub – it was a Brussels sprouts and kale salad with Caesar dressing and grilled chicken. I’ve tried once to duplicated it, but the Caesar dressing needs work. I’ll be getting to work on that in a few weeks. In the meantime I appreciate having another salad recipe with raw Brussels sprouts.

    Reply
    1. Julia Post author

      Oooh, brussels sprouts + kale Caesar sounds like quite the swanky salad – I wish our brewpubs served food like that! I’ve never had success with Caesar dressing either, but it’s always good to have something to work toward 😉

      Subbing feta for blue cheese sounds like a great idea – hope you enjoy!

      Reply
    1. Julia Post author

      I’m telling you – one bite, and you’ll be addicted. BUT: I have full faith that we could track down a quality slab of bacon, so we could totes recreate this in a Sarah-friendly way!!! Fo sho! Or we could replace the bacon for coconut bacon – that’s always delish in my book 🙂

      Reply
    1. Julia Post author

      Hells to the YES, I’m so glad you like raw brussels! We should hang. And the knife…I’ve already nicked myself three times with it and feel pretty lucky I haven’t done more damage. Fingers crossed I don’t…lose a finger 😉

      Reply
  3. Jen

    thanks for the inspiring recipe! i made for my family last night and got rave reviews. will be adding it to my thanksgiving menu. Short on time, I used a 12 oz pkg of shredded B sprouts. two thoughts: 1) i added dried cranberries which everyone agreed were a great addition and 2) everyone wanted a little more dressing (maybe bc I used more sprouts?) so I may double next time (which means cooking more bacon, but that’s never an issue!). :))

    Reply
  4. Pingback: What to Cook in November: A Produce Guide | Healthy Nibbles & Bits

Leave a Reply

Your email address will not be published. Required fields are marked *