Recipe Box, Fall Salad with Bacon, Brussels & Bleu Cheese Topping

It’s finally feeling more like fall around here and the leaves are beginning to change

Temps have dropped a little, but we are still in the 80s, too warm for soup, but perfect for this easy salad of chopped romaine topped with a combination of warm bacon, Brussels sprouts and melted bleu cheese

It couldn’t be easier to make, roast the Brussels sprouts and bacon together on a parchment lined baking sheet

Drain the bacon and sprouts on paper towels, then cut bacon into bite size pieces

Top with crumbled bleu cheese and return to oven for a few minutes to melt

I turned the oven off and stuck the plate in the oven, leaving the door ajar

Once the cheese has melted, top a bowl of salad greens with this warm mixture and enjoy!

I used chopped crispy romaine lettuce, but you can use any greens you like… spinach and/or kale would be great additions and add more nutrition

Also, add cooked chicken, pecans, walnuts, or almonds for more protein

Simple Savory Salad Supper!

Fall Salad with Bacon, Brussels & Bleu Cheese Topping


  • 2-3 slices bacon per serving
  • 6-8 Brussels sprouts per serving trimmed and sliced
  • 3-4 cups salad greens per serving
  • 1-2 oz bleu cheese per serving
  • olive oil salt, pepper
  • salad dressing or vinaigrette optional


  • Line a baking sheet {or 2} with parchment. Lay strips of bacon on paper leaving spaces in between for the Brussels sprouts. Place sliced sprouts in between bacon strips and drizzle sprouts with olive oil and season with salt and pepper.
  • Roast bacon and Brussels at 400 degrees for 15 minutes. Check bacon at this point, and continue cooking until bacon is crisp and Brussels sprouts are beginning to char. Baking time will vary due to thickness of bacon and sprout slices.
  • Remove bacon to paper towels if it finishes cooking before sprouts. Drain bacon and sprouts on paper towels, and cut bacon into bite size pieces.
  • Put bacon and sprouts on a dinner plate, toss to combine and top with bleu cheese crumbles. Turn oven off and return plate to oven, leaving door ajar, for a few minutes to melt cheese.
  • Once cheese has melted, top salad greens with mixture and serve immediately. Serve with additional salad dressing or vinaigrette if desired.


Variations: add cooked chicken, turkey, hard boiled egg, pecans, walnuts or almonds

Can you believe it’s almost October??


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Dishing it & Digging it, 

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Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

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16 Responses to “Recipe Box, Fall Salad with Bacon, Brussels & Bleu Cheese Topping”
  1. I love everything in this dish — and it sort of captures all the best of autumn cooking. Thanks for another good one!

  2. Jenna, a warm autumn salad sounds so good. I didn’t use to like Brussels sprouts, but once I started roasting them, I discovered they were great! Happy Thursday

  3. says:

    Girl, I gotta quit coming by to see you! I just want to make all these wonderful recipes. And they are making me HUNGRY! LOL! Hugs and blessings, Cindy

  4. Cyndi Raines says:

    Sounds really good, but I would have to omit the blu cheese, just can’t develop a taste for it. This is funny, I made a similar salad last night with broccoli, crumbled bacon and raisins and a mayo/vinegar/sugar dressing. It has a wonderful sweet /sour taste. Great minds think alike, lol. Will have to try your version now with a different cheese. Thanks! Pinned!

    • I know I post a lot of recipes with bleu cheese, it’s my favorite and I’m sorry you don’t like it. You can always substitute any cheese you like in most of my recipes. For this salad, Parmesan or a sharp white cheddar would be delicious too! Your salad sounds really good but I’d have to ditch the raisins, don’t like them 🙂

  5. chef mimi says:

    Wonderful! I love your idea to roast the bacon along with the B sprouts! Brilliant!

  6. Another great recipe I’d like to try,
    Yes, it is still too hot for soup.

  7. Lynn says:

    Tis the beginning of Brussels Sprout season Jenna! I love ’em with bacon and look forward to them going on sale soon:@)

  8. I’ve pinned this recipe and know it will be a favorite with everyone that I serve it to.

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