This warm Brussels sprouts salad is absolutely yummy! Growing up Brussels sprouts were on my list of foods I never would eat. They were usually frozen and just not what I liked. But as an adult, I have discovered fresh Brussels sprouts and all the many ways to cook them, and this is one of my favorites. It is a great winter salad because it is warm. It reminds me a bit of the wilted spinach salad that was popular in restaurants when I was a child, but it doesn’t really have the same ingredients. What it does have is a sweet, salty, sour combination that compliments the slight bitterness of the Brussels sprouts perfectly.
For this recipe, I used one whole stalk of Brussels sprouts because I was lucky enough to find them still on the stalk. After they were washed, trimmed, and halved, I had about four cups of Brussels sprouts.
- 4 cups Brussels sprouts, trimmed and halved
- 1/2 pound bacon
- 2 Tbsps. olive oil
- 1/2 cup apple cider vinegar
- 2 Tbsps. sugar
- salt to taste
- Fry bacon in a large skillet until crisp. Crumble bacon and set aside leaving the drippings in the skillet.
- Add Brussels sprouts to the skillet and saute until tender.
- Remove Brussels sprouts to serving dish.
- Add olive oil, apple cider vinegar, and sugar to the pan. Stir until all is hot, scraping bits from the bottom of the pan as you go.
- Pour over Brussels sprouts and toss to coat.
- Top with crumbled bacon.