Warm Brussels Sprouts-Spinach Salad - Danielle Walker Print

Warm Brussels Sprouts-Spinach Salad

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  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.