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.

Salad with Roasted Brussel Sprouts and Bacon with Blue Cheese

Description

This roasted Brussels sprout salad with bacon and blue cheese is the perfect balance of fresh and indulgent! Made with shaved raw Brussels sprouts, maple-roasted Brussels sprouts with crispy bacon, and an easy homemade blue cheese dressing, it’s a flavorful side dish for brunch, holidays, or steak dinners, yet hearty enough to enjoy as a main salad.

Ingredients

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HOMEMADE BLUE CHEESE DRESSING:

3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons milk, plus more for a thinner dressing
2 tablespoons fresh parsley, minced
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1/2 cup blue cheese crumbles

ROASTED BRUSSEL SPROUT SALAD:

1 1/2 pounds (24 ounces) Brussels sprouts, separated into one pound and half pound piles
2 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
1 teaspoon lemon juice
1 teaspoon fine sea salt
3/4 teaspoon freshly cracked black pepper
5 slices bacon, small dice
a small handful of salad greens, Spring mix, romaine, spinach, kale, etc.
2 tablespoons fresh chives, thinly sliced

SERVED ON THE SIDE (OPTIONAL):

red onion, sliced very thinly with a mandolin
lemon, cut into wedges
maple syrup, for drizzling

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Instructions

First, make the blue cheese dressing. Whisk together the sour cream, mayonnaise, milk, Worcestershire sauce, lemon juice (or apple cider vinegar), parsley, garlic powder, salt, and pepper. Stir in the blue cheese crumbles, adjusting the amount to taste. Refrigerate until ready to serve. Overnight is best for maximum flavor. Thin with a splash of milk if needed.
Divide the Brussels sprouts into two piles: 1 pound and 1/2 pound. Use the largest sprouts for roasting to prevent mushiness. Trim stems and halve the 1-pound portion, keeping any loose leaves. Trim and thinly shave the remaining 1/2 pound using a mandolin; set aside.
Whisk together the olive oil, maple syrup, lemon juice, salt, and pepper. Toss the halved Brussels sprouts until evenly coated.
Preheat the oven to 450°F (232°C). Stir the diced bacon into the Brussels sprouts and arrange cut-side down on a baking sheet. Roast for 10 minutes, then toss. Broil on high for 3–4 minutes, stirring every minute, until the bacon is crisp and the sprouts are deeply caramelized.
Add greens to a serving bowl, then layer in the shaved Brussels sprouts, roasted Brussels sprouts, and bacon. Sprinkle with chives and serve with thinly sliced red onion, lemon wedges, extra maple syrup, and blue cheese dressing on the side.

Equipment

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Notes

You can enjoy the homemade blue cheese dressing immediately, but for the best flavor, make it the night before and chill it in the fridge overnight.
Store the dressing in a sealed, airtight container in the refrigerator for up to 7 days. For optimal freshness and flavor, I recommend using it within 4 days.
If the dressing thickens too much after chilling, stir in a splash of milk or lemon juice to loosen it before serving.
This salad is versatile: serve it warm, at room temperature, or chilled, depending on your preference.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dishes, Sides, Breakfast and Brunch
Method: Oven
Cuisine: American