Warm Balsamic Brussel Sprout Salad – The Schmidty Wife: Warm Balsamic Brussels Sprout Salad Recipe

My Kitchen Smelled Like a Fall Fair

I made this salad last Tuesday. The smell filled my whole house. It was sweet, smoky, and a little tangy. Doesn’t that sound amazing? It made me so happy.

My grandson called it “fancy leaves.” I still laugh at that. But he ate two helpings. That is the real test, isn’t it? When a veggie dish gets cleaned up fast.

Why Shaved Sprouts Are a Game Changer

Big, whole sprouts can be tough. They taste bitter sometimes. But shaving them changes everything. They cook fast and get a little tender.

This matters because food should be a joy, not a chore. Thin slices soak up the dressing so well. Every bite is full of flavor. What’s your favorite way to eat sprouts?

The Magic is in the Dressing

Let’s talk about that dressing. It’s just five things in a jar. You shake it up. The maple syrup and mustard become best friends. They balance each other perfectly.

*Fun fact: real balsamic vinegar is aged like a fine wine. It gets sweeter and thicker over years. Our bottle is a simpler kind, but it still does the job!

A Little Story About Bacon

I never waste good bacon grease. My grandma taught me that. She would save it in a tin. We cooked eggs in it all week. It adds so much flavor.

That’s why we cook the sprouts in it here. This matters. It turns a simple veggie into something special. It’s a little trick that feels like a hug.

Crunch, Sweet, and Salt All Together

Now for the best part. You toss it all together. You get crunchy seeds, sweet raisins, and salty bacon. The warm sprouts wilt just a little. It’s a party in a bowl.

Serve it right away. The warmth makes the smells even better. Do you like raisins in your salads, or would you use something else? Tell me your swap ideas!

Ingredients:

Ingredient	Amount	Notes
Brussel sprouts	2 pounds	Shaved
Roasted pumpkin seeds/pepitas	1/3 cup
Raisins	1/3 cup
Bacon	4 strips
Olive oil	1 tablespoon
Balsamic vinegar	2 tablespoons
Maple syrup	1 tablespoon
Dijon mustard	1 tablespoon
Kosher salt	1/2 teaspoon

My Cozy Brussels Sprout Salad Story

Hello, my dear. Come sit at the counter. Let me tell you about this salad. It changed my mind about Brussels sprouts. I used to think they were just little, bitter cabbages. My grandson showed me this recipe. Now I make it all the time. Doesn’t that smell amazing? The bacon, the sweet maple, the tangy vinegar. It all sings together. It’s a warm hug in a bowl. Perfect for a chilly evening. Let’s make it together.

Step 1: Cook the Bacon

First, we cook the bacon. Use a big, sturdy skillet. Cook it over medium heat. You want it nice and crispy. It will take about 8 minutes. I still laugh at how my dog waits right here. The smell drives him wild. Let the bacon drain on a paper towel. We’ll keep that lovely grease in the pan.

Step 2: Cook the Sprouts

Next, cook the sprouts in that bacon grease. This is the magic step. It gives them so much flavor. Just add your shaved sprouts right in. Sauté them for 3 to 5 minutes. You’ll see them turn a brighter green. (My hard-learned tip: Don’t walk away! They can go from bright to burnt quickly.) They should be just getting tender. Then take the pan off the heat.

Step 3: Make the Dressing

Now, let’s make the dressing. I like to use a little jar. Put in the olive oil, balsamic vinegar, maple syrup, mustard, and salt. Put the lid on and shake it like a snow globe. It gets all creamy and delicious. So easy. Do you think the mustard is for spice or creaminess? Share below!

Step 4: Bring It All Together

Time to bring it all together. Get a big mixing bowl. Put in the warm sprouts, pumpkin seeds, and raisins. Crumble in that crispy bacon with your fingers. Drizzle your shiny dressing over everything. Gently toss it all until every bit is coated. Serve it right away. The warmth makes the raisins so plump and sweet.

Cook Time	15 minutes
Total Time	20 minutes
Yield	6 servings
Category	Salad, Side Dish

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up different ways. Here are three ideas I love. They make it feel new again. Try one next time you make it.

• Apple & Cheddar: Swap raisins for chopped sweet apple. Add little cubes of sharp cheddar cheese. It’s a crunchy, cheerful twist.
• Vegetarian Smoky: Skip the bacon. Use a teaspoon of smoked paprika in the dressing instead. It gives that cozy, smoky flavor we all love.
• Nutty & Sweet: Use toasted walnuts instead of pumpkin seeds. And dried cranberries instead of raisins. It feels very festive to me.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is wonderful all on its own. But it also loves company. I love it beside a simple roasted chicken. Or piled on a plate next to a juicy pork chop. For a pretty touch, serve it in a wide, shallow bowl. It shows off all the colors. A little extra sprinkle of seeds on top is nice, too.

What to drink? For a grown-up treat, a glass of dry cider is perfect. It’s crisp like the sprouts. For everyone, try sparkling apple juice with a cinnamon stick. It feels so special. Which would you choose tonight?

Keeping Your Salad Happy

This salad is best fresh and warm. But life gets busy. You can store leftovers in the fridge. Just put them in a sealed container. They will keep for about two days.

I do not recommend freezing this one. The sprouts get too soggy. They lose their lovely texture. I learned this the hard way. I once froze a big batch for a party. It was a mushy disappointment!

To reheat, use a skillet on low. A microwave will make it steam. You want to warm it gently. This keeps the bacon crisp. Batch cooking the bacon helps. Cook extra and crumble it later.

Planning ahead saves weeknight stress. It turns a chore into a treat. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, your sprouts might be bitter. A quick sauté fixes that. Heat sweetens them right up. I remember when my grandson hated sprouts. Then he tried them cooked this way. He asked for seconds!

Second, the dressing might not mix. Just put it all in a jar. Screw the lid on tight. Now give it a good shake. It combines perfectly every time. This matters for a smooth, even flavor.

Third, the bacon may not get crisp. Do not crowd the pan. Cook it in a single layer. Pat it dry before cooking too. Crispy bacon adds a wonderful crunch. Good texture makes a dish special. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all these ingredients are naturally gluten-free.

Q: Can I make any part ahead? A: Cook the bacon and make the dressing a day early.

Q: What can I swap for raisins? A: Dried cranberries or chopped apricots work nicely.

Q: Can I make a smaller portion? A: Just cut all the ingredients in half. It works great.

Q: Any optional add-ins? A: A sprinkle of feta or goat cheese is lovely. Fun fact: Shaving sprouts thin helps them cook fast and taste sweeter. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds your table. I hope it brings a warm, tasty moment to your day. Cooking is about sharing and trying new things.

I would love to see your creation. Show me your version of this cozy salad. Have you tried this recipe? Tag us on Pinterest! Let’s share the joy of good food.

Happy cooking! —Anna Whitmore.