Salad with Roasted Brussel Sprouts and Bacon with Blue Cheese

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This roasted Brussels sprout salad is one of those side dishes that somehow feels fresh and indulgent at the same time! It’s perfect for brunch or the holidays, pairs really well with steak, and honestly holds its own as a main dish too.

If you’re going to serve salad for brunch, it should feel special. This one uses Brussels sprouts two ways: roasted with bacon and maple syrup, plus raw and shaved for crunch, and finished with a super simple homemade blue cheese dressing that brings it all together.

A handful of greens, chives, and thinly sliced red onion round it out without overcomplicating anything!

Roasted Brussel Sprout Salad in a tan bowl with a side of blue cheese on a wooden surface - pinterest pin.

Roasted Brussels Sprouts Salad with Bacon and Blue Cheese

Roasted Brussels Sprouts Salad with Bacon and Blue Cheese
The Brussel Sprouts Salad Ingredients
FAQ: Salad with Roasted Brussel Sprouts

This recipe came together while I was flipping reading The Flavor Bible, a book I reach for often when I need inspiration! It’s basically a giant list of ingredients and what they pair well with, according to chefs.

I was looking around the brunch section and noticed Brussels sprouts nearby, paired with things like bacon, blue cheese, lemon juice, parsley, and red onion. That immediately made me think of a salad: fresh but flavorful, a little indulgent, and not boring. Something special enough for Easter or Mother’s Day brunch, but still simple enough to make on a weeknight.

And that’s how this roasted Brussels sprout salad with bacon and blue cheese came to be!

Close up of Roasted Brussel Sprout Salad in a tan bowl and blue cheese dressing in a dish in the background.

The Brussel Sprouts Salad Ingredients

This roasted Brussels sprout salad uses simple ingredients, but each one plays an important role in flavor and texture!

Brussels Sprouts (Two Ways): Brussels sprouts are the star of this salad! Half are roasted for caramelized, savory flavor, while the other half are shaved raw for crunch and freshness.

Bacon: Bacon adds smokiness, saltiness, and richness. Cooking it directly with the Brussels sprouts allows the fat to render and flavor the vegetables as they roast.

Extra-Virgin Olive Oil: Olive oil helps the Brussels sprouts roast evenly and supports caramelization in the oven.

Maple Syrup: A touch of maple syrup balances the bitterness of the Brussels sprouts and helps caramelize the bacon.

Lemon Juice: Lemon juice brightens the dish and balances the richness of the bacon and dressing.

Salad Greens: Spring mix, romaine, kale, or spinach all work well as a base. Use what you have on hand.

Chives & Red Onion: Chives add mild onion flavor without overpowering the salad, while thinly sliced red onion adds sharpness and crunch.

Roasted brussel sprout salad with bacon and blue cheese ingredients spread in a cluster in separate bowls.

Homemade Blue Cheese Dressing Ingredients

Blue cheese dressing: you either love it or you hate it! I personally love the funky, tangy, savory, garlicky, herbaceous flavor you get from my homemade version.

This dressing is creamy, tangy, and easy to make ahead. Here’s what you’ll need:

Sour cream – Provides tang and thickness
Mayonnaise – Adds richness and body
Milk – Thins the dressing to the perfect consistency
Blue cheese crumbles – The star ingredient, bold and savory
Fresh parsley – Adds freshness and color
Lemon juice or apple cider vinegar – Brightens and balances
Worcestershire sauce – Adds umami depth
Garlic powder – Subtle garlic flavor without overpowering
Salt & black pepper – To taste

Homemade blue cheese ingredients spread out in a cluster in separate bowls on a light wooden surface.

Blue cheese chunks laying over top the rest of the dressing before being mixed in.

How to Make the Blue Cheese Dressing

This is the easiest part of the recipe!

Whisk together the sour cream, mayonnaise, milk, Worcestershire sauce, lemon juice, parsley, garlic powder, salt, and pepper. Gently fold in the blue cheese crumbles, adjusting the amount to your preference.

Cover and refrigerate until ready to serve. For best flavor, make the dressing the night before and store it in a sealed jar. If needed, add a splash of milk to thin it before serving.

Preparing the Brussels Sprouts

Two separate white bowls with shaved and halved brussel sprouts.

Divide the Brussels sprouts into two portions:

One pound for roasting
Half a pound for shaving raw

Choose the largest Brussels sprouts for roasting to prevent them from turning mushy.

Trim the stems and cut the large Brussels sprouts in half. Save any loose leaves because they get crispy in the oven and add great texture!

For the remaining Brussels sprouts, trim the stems and shave them thinly using a sharp knife or mandoline. Set aside for the salad base.

How to Roast Brussels Sprouts with Bacon

Close up of raw brussel sprouts with chopped bacon on a sheet pan.

Close up of roasted brussel sprouts with bacon on a cookie sheet pan.

Preheat the oven to 450°F (232°C).

In a large bowl, whisk together olive oil, maple syrup, lemon juice, salt, and pepper. Toss the halved Brussels sprouts until evenly coated, then stir in the diced bacon.

Arrange the Brussels sprouts cut-side down on a baking sheet and spread the bacon out evenly.

Roast for 10 minutes, then remove from the oven and toss. Switch the oven to broil and cook for an additional 3–4 minutes, tossing every minute, until the bacon is crispy and the Brussels sprouts are caramelized.

Assembling the Roasted Brussels Sprout Salad

To serve, layer the salad as follows:

Add a handful of greens to the bottom of a large serving bowl
Top with shaved raw Brussels sprouts
Add the roasted Brussels sprouts and bacon
Sprinkle with fresh chives

Serve with thinly sliced red onion, lemon wedges, and extra maple syrup on the side. Dallop the homemade blue cheese dressing just before serving!

Close up of roasted brussel sprouts salad and blue cheese in separate dishes on a wooden surface.

And, if you were wondering, yes, that is a gravy boat holding the blue cheese dressing; it was my grandma’s. 🥰

FAQ: Salad with Roasted Brussel Sprouts

Can Brussels sprouts be eaten raw in a salad?

Yes. Thinly sliced or shaved Brussels sprouts are perfectly safe to eat raw and add a fresh, crunchy texture with a slightly nutty flavor. In this salad, using both raw and roasted Brussels sprouts creates the perfect balance.

Can I make this roasted Brussels sprout salad ahead of time?

Yes. You can roast the Brussels sprouts and make the blue cheese dressing up to one day in advance. Store everything separately and assemble just before serving for the best texture.

How do you keep roasted Brussels sprouts from getting soggy in a salad?

Let the roasted Brussels sprouts cool slightly before assembling the salad, and avoid overdressing. Serving the blue cheese dressing on the side helps keep everything crisp.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts work best for both roasting and shaving. Frozen Brussels sprouts release too much moisture and won’t roast or slice properly.

What greens work best in a Brussels sprout salad?

Spring mix, arugula, romaine, kale, or spinach all work well. I usually use whatever I have on hand!

Can I substitute the blue cheese dressing?

Absolutely. If blue cheese isn’t your thing, a lemon vinaigrette, honey mustard dressing, or creamy garlic dressing all pair well with roasted Brussels sprouts and bacon.

Can I use store-bought blue cheese dressing?

You can, but homemade has better flavor and texture. If using store-bought, look for one with visible blue cheese crumbles and thin it with a splash of milk or lemon juice if needed.

What protein pairs well with Brussels sprout salad?

This salad pairs beautifully with steak, chicken, pork chops, or salmon. It can also be served as a main dish with extra bacon or added grilled chicken.

How long does this Brussels sprout salad last in the fridge?

Once dressed, it’s best enjoyed the same day. Undressed components can be stored separately in the fridge for about 2 days.

Is this Brussels sprout salad served warm or cold?

It’s best served slightly warm or at room temperature, especially with the roasted Brussels sprouts and bacon.

Close up of a prepared brussel sprout salad with bacon and blue cheese dressing being drizzled.

I’d love to hear about your experience with this Salad with Roasted Brussel Sprouts, Bacon, and Blue Cheese recipe!

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