Warm Brussels Sprouts-Spinach Salad - daniellewalker.com

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.

Brussels Sprouts-Spinach Salad in a serving platter with wooden spoons next to a small bowl filled with salad. The Maple Cider vinaigrette is nearby in a clear glass with a silver spoon for serving

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!

Ingredients for the Brussels Sprouts-Spinach Salad, such as apples, cauliflower, and Brussel sprouts are in various stages of being prepped for the salad

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.

The maple cider vinaigrette is in a clear jar with a golden spoon for serving

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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Warm Brussels Sprouts-Spinach Salad

  • Author: Danielle
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Skillet
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Heat a large skillet over medium heat.
  2. Add the bacon and cook until crisp. Remove with a slotted spoon, leaving the drippings in the pan.
  3. Add the Brussels sprouts, cauliflower and apples and sauté until crisp-tender, about 7 minutes.
  4. Remove from the heat and stir in the spinach.
  5. Transfer vegetables to a salad bowl or platter and top with the cranberries, Gorgonzola, pecans, and vinaigrette. Serve warm.

Keywords: Salad, lunch, dinner, fall, Danielle Walker, seasonal, autumn, vegetarian

11/18/22

Warm Brussels Sprouts-Spinach Salad

COMMENTS

  1. Kelly Williams says:

    How would you make this ahead? Prepare all of the bacon/brussel mixture and then assemble all right before serving?

  2. Sara says:

    What would you suggest to replace the spinach? Unable to eat raw spinach.

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