I never shy away from making salads during the colder months. Instead, I make salads using ingredients from cooler hearty plants, like root vegetables, along with cabbage and kale varieties. I’ll roast the veg and then add to them other ingredients that are readily available, creating a delicious salad that is perfect as a side dish, or even enjoyed for a meal itself.
I’ve started planning our Thanksgiving menu for this year, my favorite holiday meal to prep for, and within that I always serve a salad of some sort. A hearty one, and one where the ingredients can be prepped ahead of time and then tossed together just before serving. For this year, it’s my Roasted Brussel Sprout And Apple Salad with blue cheese crumbles, bacon bits and candied pecans.
And it is absolutely delicious!
There are a lot of flavors in this salad, and each ingredient totally brings it to the party. Each one compliments the other, and when all is in one bite, it’s amazing.
The Best Secret When Roasting Brussel Sprouts
I’m kinda funny when it comes to brussel sprouts – I really only like them when they’re raw, roasted or fried. When they’re steamed, well they’re just not my bag. When roasted, their nutty, peppery flavor comes up front and that is what I love. I also love the flavor of balsamic with the sprouts, and I feel that the flavors together work well together and bring a delicious depth of flavor. However, I have found that a lot of times when the balsamic is added to the brussel sprouts before roasting, the sweet becomes bitter and may even have a tendency to taste burnt.
Here’s my secret!
To bring in that balsamic flavor, that deep sweetness, is to drizzle balsamic glaze over the top of the brussel sprouts directly after roasting, right when they come out of the oven, then stir to combine. Skip the vinegar all together and use a balsamic glaze. I’m telling you, this is a game changer. Balsamic glaze is readily available in grocery stores, and can be found where all vinegars are displayed.
Even if you are planning to serve brussel sprouts on their own, as a side dish, roast them and then drizzle with the balsamic glaze. Game changer!
Roasted Brussel Sprouts And Apple Salad
I wanted to create a salad that covered all of the bases in the flavor department, and one that also would fit in the comfort food category. I brought in apples for the extra sweetness, because let’s be honest, brussel sprouts and apples go together like peas and carrots. For savory, the crumbled blue cheese fit the bill perfectly, and for the salty and additional comfort, homemade bacon pieces. Candied pecans tie it all together. All of these ingredients together work so well, lifting the brussel sprouts to be the star of this salad show.
Can Brussel Sprouts Salad Be Made Ahead Of Time?
The quick answer: Yes! Absolutely! If you would like to add this salad to your Thanksgiving menu, then I would say that you’re safe to even roast the brussel sprouts on Tuesday, store them in the fridge, and then assemble the salad Thanksgiving morning to let all of the flavors marry.
Here’s The Recipe For This Delicious, Hearty Salad!
Brussel Sprouts And Apple Salad
Equipment
- 1 baking sheet
- 1 sauté pan
- 1 large mixing bowl
Ingredients
- 2 pounds brussel sprouts
- 1 whole apple
- 1/2 cup crumbled blue cheese
- 1/4 cup homemade bacon pieces / bits
- 1/3 cup candied pecans store bought
- 2 Tbsp balsamic glaze
- 1 Tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat oven to 350 degrees
- Wash brussel sprouts and dry thoroughly. Cut off the raw ends and then slice in half lengthwise.
- Place brussel sprouts, and detached leaves on a baking sheet. Drizzle with the olive oil, and sprinkle over the salt and pepper.
- Use your hands and combine making sure the every sprout is coated with the olive oil, salt and pepper.
- Place the brussel sprouts in the oven and roast for 20 minutes, or until fork tender and golden.
- Remove from oven and immediately drizzle balsamic glaze over top. Use a spoon to mix together. Let cool.
- Meanwhile, cut bacon into 1/2 inch slices and saute over a medium low flame until crispy. Drain on a layer of paper towels.
- Dice the apple into 1/2 inch cubes.
- To assemble, in a bowl combine the brussel sprouts, diced apple, crumbled blue cheese and bacon pieces. Add the candied pecans and toss again.
- Serve at room temperature and enjoy!
Here’s Another Great Side Dish To Serve On Thanksgiving!
My recipe for Butternut Squash And Asparagus Risotto has been one of my most popular recipes since I posted it a few years ago. It’s a side dish that I serve every Thanksgiving (my family would be peeved if I didn’t), and a main dish I serve in the fall and winter months. It’s a delicious dish that everyone will love.
