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Warm Balsamic Brussel Sprout Salad

Keeping it simple with a homemade dressing starting Balsamic Vinegar plus only four salad ingredients this Warm Balsamic Brussel Sprout Salad is simple enough for an addition to a week night dinner but fancy enough to grace the Thanksgiving table. With the perfect flavor balance between the salty bacon, crunchy pumpkin seeds, and sweet raisins you seriously can’t go wrong!

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Overhead view of a large white bowl full of warm balsamic brussel sprout salad with pumpkin seeds, raisins, and bacon.

This post was updated 11/10/2021 with updated recipe, new photos, and updated writing.

Warm Brussel Sprout Salad with Balsamic Dressing

This warm brussel sprout salad is absolutely perfect as the weather starts to cool down and you want a salad, just not a summer salad. It also just happens that late fall also is when brussel sprouts are in season! So let’s take advantage.

Not only is this salad simple but is pretty healthy for you too! Filled with nutritious foods:

Brussel Sprouts are high in fiber, vitamin K, and rich in antioxidants.

Pumpkin seeds are rich in antioxidants, iron, zinc, and magnesium.

And while bacon is high in sodium it also contains protein which is a great addition to any salad.

Raisins are high in Fiber and Iron.

So let’s make this delicious nutritious salad!

Side angle of a white serving bowl filled with shaved brussel sprout salad with bacon, raisins, and pumpkin seeds.

Ingredients

  • Brussel Sprouts – Shaved, you can either cut these yourself or at a lot of stores you can buy them pre-shaved. Having shaved brussel sprouts reduces the cooking time as well as making the salad easier to eat.
  • Roasted Pumpkin Seeds/Pepitas – Depending on your store you will see Roasted pumpkin Seeds labeled as Pumpkin Seeds or Pepitas. Either way you are looking for the no-shell variety that looks like an extra large sunflower seed, not the variety in the shell like what you make after carving pumpkins. 
  • Raisins – So perfect for a little sweet boost in this salad, you can easily substitute dried cranberries here if you wish!
  • Bacon – Bacon is so good with brussel sprouts, they are a match made in heaven the saltiness and smokiness from the bacon brings out the best flavors in the brussel sprouts. In this recipe you may use regular sliced bacon or thick cut bacon, the only thing to watch out for is that you do not buy a flavored bacon like ‘maple’ that will throw off the flavor of this whole dish.
  • Olive Oil – A good flavored olive oil works perfect as part of the dressing in this dish, you will be mixing it with balsamic to make the base of the vinaigrette. 
  • Balsamic Vinegar – The other half of the base for the dressing, don’t have balsamic on hand? Substitute 1 tablespoon red wine vinegar and an additional 1 tablespoon of maple syrup.
  • Maple syrup – Adding flavor and much needed sweetness to the dressing the maple pairs perfectly with the balsamic and mustard.
  • Dijon Mustard – The dijon not only helps add more complex flavors to the dressing but it also helps give the dressing a slight creaminess!
  • Salt – And of course making sure to add some salt to the dressing to get the proper seasoning. I recommend using kosher salt when cooking, sea salt is also a good substitute.

For a complete detailed list of the ingredients continue towards the bottom of the page.

All the ingredients to make Balsamic Brussel Sprout Salad laid out on a tabletop.

Instructions

Over medium heat cook bacon in a skillet about 8 minutes until crispy. Transfer the bacon on a paper towel lined plate to let the grease drain and for the bacon to cool.

Collage showing before and after of bacon being cooked on a large skillet.

Add the shaved russell sprouts to the bacon grease. Sauté until the brussel sprouts are warm, starting to become tender, and brighter in color about 3 to 5 minutes. Take off the heat.

Collage showing before and after of shaved brussel sprouts being cooking in a large skillet.

Meanwhile in a bowl or jar whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, and salt & pepper to taste.

Collage showing balsamic dressing before and after being whisked together.

Add the cooked brussel sprouts, pumpkin seeds, raisins, and crumble the bacon into a large bowl and drizzle on the dressing. Toss and serve immediately.

Before and after of the ingredients for Balsamic Brussel Sprout Salad in a bowl before being tossed and being tossed.

TIPS, TRICKS, & QUESTIONS

  • Go ahead and buy precut brussel sprouts, I won’t judge 😉
  • I use raisins and pumpkin seeds for some sweet and crunch but feel free to mix it up with dried cranberries or other nuts and seeds
Close up of a bowl full of warm balsamic Brussel sprout salad garnished with bacon, raisins, and pumpkin seeds.

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White serving bowl and gold serving spoon with a warm brussel sprout bacon salad garnished with raisins and pumpkin seeds.

Warm Balsamic Brussel Sprout Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Keeping it simple with a homemade dressing starting Balsamic Vinegar plus only four salad ingredients this Warm Balsamic Brussel Sprout Salad is simple enough for an addition to a week night dinner but fancy enough to grace the Thanksgiving table. With the perfect flavor balance between the salty bacon, crunchy pumpkin seeds, and sweet raisins you seriously can't go wrong!

Ingredients

  • 2 pounds brussel sprouts, shaved
  • 1/3 cup roasted pumpkin seeds/pepitas
  • 1/3 cup raisins
  • 4 strips bacon

for the Dressing:

  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt

Instructions

    1. Over medium heat cook bacon in a large skillet about 8 minutes until crispy. Transfer the bacon on a paper towel lined plate to let the grease drain and for the bacon to cool.
    2. Add the shredded brussell sprouts to the bacon grease. Sauté until the brussel sprouts are warm, starting to become tender, and brighter in color about 3 to 5 minutes. Take off the heat.
    3. Meanwhile in a bowl or jar whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, and salt until combined.
    4. Add the cooked brussel sprouts, pumpkin seeds, raisins, and crumble the bacon into a large bowl and drizzle on the dressing. Toss and serve immediately.

Notes

The 15 minute prep time takes in to consideration that you are shaving your own brussel sprouts, if you bought pre-shaved/shredded brussel sprouts this time will be cut dramatically.

This salad can be prepared and then cooled and served cold if you wish, just keep in mind that if you prepare the salad too far in advance that the brussel sprouts will start to get soft and soggy.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 296mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 9g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

Original Post (2017):

Something about springtime makes me want to step my salad game up. In the cold northern winters finding actual fresh produce is near impossible, it is either subpar produce or very expensive. So my salad game suffers in the winter (except for maybe my Roasted Pear & Pecan Salad) but now that the snow is gone and the birds are singing let my salad game begin! So today I am sharing my Balsamic Brussel Sprout Salad!

This salad is absolutely perfect to go along with anything grilled. Simple to put together I love paring this salad with grilled chicken breasts or grilled pork chops. It is the perfect combination of crunchy greens, a balanced healthy dressing, sweet raisins, salty bacon, and crunchy seeds, this is the type of side salad that I fill my plate with and lick it clean. And this salad is soooo easy to make 🙂

Balsamic Brussel Sprout Salad is put together in a few simple steps. Over medium heat you cook the bacon in a skillet 5-8 minutes until crispy. Meanwhile in a large bowl whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, and salt & pepper to make the easy dressing. The brussel sprouts are then cut up and added to the dressing along with pumpkin seeds, raisins, and the crumbled bacon. The salad is then tossed and it is ready to serve! So easy right!? So check out my tip & tricks below and then get making this delicious salad!

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