Crispy Brussels sprouts, smoky bacon, toasted nuts, sweet cranberries, and a rich balsamic glaze—this warm Brussels sprouts salad has all the right textures and flavors for a delicious and balanced dish. You can easily make it from scratch or use up some leftover Balsamic Bacon Brussels Sprouts from another meal. Whether you’re looking for a hearty lunch or a simple dinner side, this recipe has you covered.

Warm Brussels sprout salad by Tessie's Table. — Photo Credit: Tessie’s Table

This salad is incredibly versatile. You can serve it warm for those cozy, comforting vibes or at room temperature if you prefer. It’s perfect for dinner parties, holiday meals, or even as a weeknight dinner. One of the best things about this salad is that you can make it with leftover Balsamic Bacon Brussels Sprouts or prepare everything fresh from scratch. It’s a great way to transform leftovers into something new and exciting!

Why you’ll love this Warm Brussel Sprout Salad

Easy to prepare:
Whether you’re starting from scratch or using leftovers, this salad comes together quickly with minimal effort. Plus, there’s no need for fancy ingredients—everything you need is simple and easy to find.
Balanced flavors:
The savory Brussels sprouts, crispy bacon, and the sweetness from cranberries are perfectly complemented by the rich balsamic glaze. Every bite is a perfect balance of flavors and textures.
Customizable:
You can easily swap out ingredients based on your preferences. Change up the nuts, add a different cheese, or even try a different glaze—it’s a recipe that adapts to your taste.

Up close of Warm Brussels Sprout Salad with balsamic glaze in a yellow bowl.

Sprouts, Bacon, and a Whole Lotta Love!

In my household, we love Brussels sprouts in all forms, but this salad is a clear favorite. It’s one of those dishes that works well for everything, from a light lunch to a side dish at family gatherings. The combination of bacon and balsamic glaze is always a hit, and everyone loves the crunch from the nuts and the sweetness from the cranberries. It’s the kind of dish that turns sprout skeptics into fans!

Ingredients Needed for Warm Brussels Sprout Salad

Brussels Sprouts: Fresh Brussels sprouts are roasted until crispy, giving them a delicious nutty flavor. You can also use leftover Balsamic Bacon Brussels Sprouts for an even quicker salad.
Bacon: Adds a smoky, savory flavor and crispy texture that balances well with the Brussels sprouts and glaze.
Toasted Nuts: Pecans or walnuts add crunch and a subtle sweetness. I used these honey-roasted Pecan to save time.
Dried Cranberries: These add a pop of sweetness and a chewy texture, making the salad feel more complete.
Parmesan Cheese: Shaved or grated Parmesan adds a nice salty, umami flavor that ties everything together.
Balsamic Glaze: The star of the dressing, adding a rich, sweet, and tangy flavor to the entire dish. You can use store-bought glaze to make things easy.
Olive Oil: Helps roast the Brussels sprouts to a nice crisp while adding a smooth, rich taste.
Salt and Pepper: Simple seasonings to enhance all the other flavors.

How to make Warm Brussels Sprout Salad

**For more detailed instructions, please refer to the printable recipe card below.**

A bowl of brussels sprouts after being steamed in the microwave.

Place the Brussels sprouts in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 3-4 minutes until they are slightly tender

Cook the chopped bacon over medium heat until crispy.

Cook Brussels Sprouts for 4-5 minutes until the cut sides are golden brown and crispy.

Assemble the Salad with all the ingredients.

Variations

Add Goat Cheese: For a creamy and tangy twist, swap out the Parmesan for crumbled goat cheese. The creaminess pairs beautifully with the sweet balsamic glaze.
Use Maple Glaze: If you want a slightly sweeter version, try using a maple balsamic glaze. It adds a warm sweetness that complements the bacon and Brussels sprouts.
Swap Nuts for Seeds: If you prefer, you can replace the toasted nuts with sunflower or pumpkin seeds. It’s a great alternative for those with nut allergies and adds the same crunch.
Add Roasted Sweet Potatoes: Want to make this salad more filling? Toss in some roasted sweet potatoes for added heartiness and sweetness.
Vegetarian Option: Skip the bacon and add some roasted chickpeas or crispy tofu for a vegetarian-friendly version that’s just as satisfying.

Serving Suggestions

Crusty Bread: Serve with warm, crusty bread to soak up the flavor. Give this recipe for Rustic Bread a go.
Garlic Mashed Potatoes – Creamy potatoes served with your warm salad bring comforting flavors to the table. Try these Garlic Mashed Potatoes.
Roast Turkey – Serve this salad as a side to a classic roast turkey for a deliciously fresh contrast in your Thanksgiving spread. Don’t forget to add a generous spoonful of Cranberry Sauce to tie it all together!
With Grilled Chicken: Pair this salad with grilled chicken for a complete meal. The flavors of the Brussels sprouts and bacon complement the chicken beautifully.
As a Side for Steak: Serve it as a side dish alongside a perfectly cooked steak. The salad’s balsamic glaze and bacon work great with the rich flavors of steak.

Storage and Freezing

How should I store Warm Brussels Sprout salad?

If you have leftovers, store the salad in an airtight container in the fridge for up to 3 days. Reheat it gently in a pan or the microwave, but keep in mind that the bacon may not stay as crispy.

Can I freeze Warm Brussels Sprout Salad?

While the bacon and Brussels sprouts can be frozen, the nuts and cranberries won’t hold up as well. If you plan on freezing, separate those ingredients and add them fresh when reheating. Store the salad in a freezer-safe container for up to 2 months.

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Up close of Warm Brussels Sprout Salad with balsamic glaze.

Tips & Tricks

Use Honey Roast Nuts: To save time, you can use store-bought honey roast nuts, which add a delicious sweetness to the salad.
Don’t Overcrowd the Pan: When frying the Brussels sprouts, make sure they’re in a single layer. Overcrowding will make them steam rather than crisp up.
Use High-Quality Balsamic Glaze: A good balsamic glaze makes a big difference in this recipe. Look for one that’s thick and rich for the best flavor. I used this one.
Serve Immediately: This salad is best served warm, right after everything is tossed together. It tastes freshest and has the best texture when enjoyed right away.
Crisp the Bacon Well: Make sure your bacon is cooked until crispy. The crispy bacon adds great texture and flavor to the salad, so don’t rush this step.

More Easy Sides

FAQ

Can I use leftover Brussels sprouts for this recipe?
Absolutely! This recipe is a great way to use leftover Balsamic Bacon Brussels Sprouts. Just toss them with the bacon, nuts, cranberries, and cheese to create this dish.
Can I make this salad ahead of time?
Yes, you can make the Brussels sprouts and bacon ahead of time, but I recommend adding the nuts, cranberries, and glaze right before serving to keep everything fresh and crunchy.
Can I substitute the balsamic glaze?
If you don’t have a balsamic glaze, you can make your own by simmering balsamic vinegar and a little sugar until it reduces to a syrupy consistency. It works just as well!
How do I keep the Brussels sprouts crispy?
Make sure to pat the Brussels sprouts dry before frying them, and don’t overcrowd the pan. Cooking them in a single layer helps them get crispy.
What other dried fruits can I use?
Dried cranberries work well in this recipe, but you can also use dried cherries or raisins for a different flavor profile.
Can I make this without cheese?
Yes! You can easily omit the Parmesan cheese if you’re dairy-free or prefer to leave it out.
Can I use a different type of nut?
Sure! You can swap the pecans or walnuts for almonds, cashews, or even hazelnuts. Each will bring a unique flavor and crunch.
What’s the best way to reheat this salad?
If you have leftovers, reheat the salad in a skillet over medium heat for the best texture. Microwaving works too, but it may soften the crispy Brussels sprouts.
Can I use fresh cranberries?
Yes, but you’ll need to cook them down with a bit of sugar first to soften and sweeten them. Dried cranberries are easier to use, but fresh adds a nice tartness.