What I love about this Warm Brussels Sprouts-Spinach Salad is the combination of seasonal vegetables with crispy, salty bacon, the tartness of the cranberries, and the sweetness of the Maple Dijon Vinaigrette that ties it all together and balances it all out.
It’s a beautiful salad to bring to Thanksgiving dinners or any special event. The dressing is from Healthy in a Hurry, and it has become my all-time favorite dressing. I often make it in a double or triple batch. It has a timeless taste that works well in any season and seems to taste amazing on just about anything I’ve tried it on!
The Vinaigrette
This unique and flavorful vinaigrette is lightly sweetened with maple syrup that is mixed with the warm spices of coriander, cinnamon, cumin, turmeric, and honey dijon mustard. You can add this dressing to any salad to add a flavorful boost.
Photo credit: Ashley Lima
I hope you love this Autumn Salad. Here are some of my other favorite Fall recipes:
Roasted Acorn Squash Salad with Spice Maple-Cider Vinaigrette
Short Rib Pasta with Butternut and Arugula
Curried Cauliflower Salad with Mango Tahini Dressing
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PrintWarm Brussels Sprouts-Spinach Salad
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Skillet
- Cuisine: American
Ingredients
- 4 ounces thick cut bacon, chopped
- 1 ½ pounds Brussels Sprouts, trimmed and shaved
- 1 small head cauliflower, cut into small florets
- 2 tart apples, cored and diced, peels on
- 5 ounces baby spinach
- ¼ cup apple juice sweetened dried cherries or cranberries, unsulfured
- ⅓ cup Gorgonzola cheese, or crumbled dairy-free feta cheese such as Violife
- ⅓ cup chopped pecans
- 3 tablespoons Maple-Dijon Vinaigrette
Instructions
- Heat a large skillet over medium heat.
- Add the bacon and cook until crisp. Remove with a slotted spoon, leaving the drippings in the pan.
- Add the Brussels sprouts, cauliflower and apples and sauté until crisp-tender, about 7 minutes.
- Remove from the heat and stir in the spinach.
- Transfer vegetables to a salad bowl or platter and top with the cranberries, Gorgonzola, pecans, and vinaigrette. Serve warm.
11/18/22
Warm Brussels Sprouts-Spinach Salad
How would you make this ahead? Prepare all of the bacon/brussel mixture and then assemble all right before serving?
Correct!
I can’t have mustard. Is there an alternate dressing you’d recommend?
You can sub with any dressing of your choice – a variety works well with this recipe. Enjoy!
What would you suggest to replace the spinach? Unable to eat raw spinach.
Arugula or baby kale would both be good. I made this for Thanksgiving and it was a big hit.
Orange vinaigrette make w orange peel and/or orange infused olive oil in
can’t do bacon… alternative?
Hi! Turkey bacon? Or just omit and top with something else crunchy like a seed or nut mixture