Roasted Brussels Sprout Salad with Feta, Red Onion, and Bacon
By: Merritt Allen
Hearty vegetable salads are some of my favorite dishes. Especially during cooler months, I love a nice combination of cruciferous vegetables paired with cheese, onion, and bacon. Roasting brussels sprouts is one of my favorite ways to enjoy this vegetable. When roasted to crispy perfection, vegetables get a million times better and these are no exception.
So if you are looking to elevate your salad game, try this mouthwatering roasted Brussels sprout salad with feta, bacon, and pickled red onion! Topped with breadcrumbs, this roasted Brussels sprouts recipe is the epitome of comfort and easy. Tender, roasted brussels sprouts mingle with crispy bacon, tangy feta, and zesty quick pickled red onion to create a flavor combo that'll have your taste buds singing.
Get ready to have the best brussels sprouts salad that you will want to make over and over again.
Why You Will Love This Brussels Sprouts Salad
You will love brussels sprout salad with pickled red onion, feta, bacon, and breadcrumbs because it is delicious, filling, and easy to put together. It is so hearty, it could be classified as meal all on its own! You will love that all the flavors of this salad meld together and create a great combination of tangy, hearty, salty, and creamy!
Common Questions About Roasted Brussels Sprouts Salad:
Why Are My Roasted Brussels Sprouts Not Crispy?
Getting your brussels sprouts crispy can depend on a couple of factors. Cutting your brussels sprouts thinly will help crisp them without burning them. Another way to make sure your brussels sprouts get crispy is not over crowding the pan or sheet. If you pile your brussels too close together, they will steam more than they will crisp. Finally, making sure your oven is on low to moderate heat and allowing the brussels sprouts time, will help ensure they will get crispy. If you turn the oven too high too start, the outsides will likely burn before the insides can cook.
Do You Need To Blanch Brussels Sprouts Before Roasting?
No, blanching Brussels sprouts before roasting is not necessary, but it can help to achieve a more evenly cooked result. Blanching involves briefly boiling the Brussels sprouts in salted water, then immediately plunging them into an ice bath to stop the cooking process.
I never blanch my brussels sprouts before roasting, mostly to save time, and mostly because I cut my brussels sprouts small enough that they roast both quickly and evenly.
How Do I Make Quick Pickled Red Onions?
Making quick pickled red onions is super easy. It involves heating vinegar, sugar, and spices before adding it to the onions. The onions sit in the quick pickle brine for minimum 30 minutes but can be stored in your fridge for a couple of weeks. I have a whole blog post about quick pickled onions! You can make them from scratch for this recipe or buy them at the store!
Quick pickled red onions are a great pantry staple that you will never regret having on hand. I highly recommend making them at home!
Do I Need To Cook the Bacon First For Brussels Sprouts Salad?
You do not need to cook the bacon prior to adding it to the brussels sprouts, however I like to cook my bacon prior to making this recipe because it helps get the bacon really crispy when added to the oven.
If you choose to add the bacon uncooked, I recommend adding the bacon when the brussels go into the oven for the first time.
What To Serve With Roasted Brussels Sprouts Salad:
This salad is so fantastic paired with so many different dishes. It is hearty enough to count for most of your meal but it can be made a complete meal by pairing with a protein or extra side dish. I have listed a few of my favorites below.
Flank steak in soy marinade is a go-to and one of my most used recipes! It pairs with literally everything and would go great on a brussels sprout salad with feta, pickled red onion, and bacon.
Curry Chickpeas might sound like an odd pairing, but they are very tasty! When eaten together, the creamy coconut simmered chickpeas are a nice contrast to the hearty cruciferous nature of brussels sprouts.
Creamy Lemon Chicken is always begging to paired with some delicious veggies. Placing this easy chicken recipe with the hearty brussels sprouts salad will have you full and happy.
Ingredients For Roasted Brussels Sprouts Salad
Recipe:
- 2 lb brussels sprouts Look for bright green brussels sprouts with few brown spots.
- 4 strips of bacon You can also use ham or chicken sausage here. You can also leave the meat out all together for a vegetarian option.
- 1/2 cup feta cheese Try using goat cheese crumbles or parmesan!
- 3 Tbs olive oil The olive oil is for roasting the brussels sprouts. You can use any oil you prefer.
- 1/4 cup pickled onions You can use homemade or storebought. The quick pickle adds a touch of tang from the vinegar but you can use regular red onion if you do not have time for quick pickling.
- 1/4 cup panko bread crumbs Panko breadcrumbs are Japanese breadcrumb that is lighter in flavor and texture. You can use regular breadcrumbs too.
- salt and pepper To taste.
How To Roasted Brussels Sprouts Salad
Bake the Brussels Sprouts
Preheat the oven to 350F
Wash and trim the brussels sprouts into small pieces. The smaller the pieces, the faster the veggies will cook
Add the brussels sprouts to a baking sheet with a drizzle of oil and a pinch of salt. Toss to combine.
Roast in the oven until the brussels sprouts are beginning to brown and crisp, about 20 minutes.
If your bacon is not cooked, I recommend cooking it while the brussels sprouts are roasting, but see notes above if you want to leave your bacon uncooked.
Add the Bacon, Feta, and Bread Crumbs
Once the brussels sprouts are getting crispy, remove from the oven.
Chop the bacon into small bite size pieces, measure out the feta and the breadcrumbs.
To the baking sheet, add the bacon, 1/2 the feta, and the breadcrumbs.
Return the oven for an additional 15 minutes or until the feta is getting slightly golden and the breadcrumbs are toasted.
Top with Pickled Onions and Enjoy!
Remove from the oven and add the second half of the feta and the pickled onions.
Enjoy!