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
Ingredients
- 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
Instructions
- 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.
Notes
Can you believe it’s almost October??
Frightening!!
🥓 🥗 🍁 🥗 🥓
I will be joining these fabulous parties and blogs:
Between Naps on the Porch, Cooking and Crafting with J&J
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
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I love everything in this dish — and it sort of captures all the best of autumn cooking. Thanks for another good one!
thank you Jeanie!
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
I know, they are one of my favorites now too!
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
haha, well this one at least isn’t too guilty 🙂
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 🙂
Wonderful! I love your idea to roast the bacon along with the B sprouts! Brilliant!
I do it all the time, such a breeze!
Another great recipe I’d like to try,
Yes, it is still too hot for soup.
Thanks Bonnie! I swear this has been the hottest September I can remember!
Tis the beginning of Brussels Sprout season Jenna! I love ’em with bacon and look forward to them going on sale soon:@)
I am glad you are a fellow Brussels sprout lover Lynn! I could eat them practically every day!
I’ve pinned this recipe and know it will be a favorite with everyone that I serve it to.
Oh, aren’t you sweet, it’s pretty hard not to love if you like the ingredients! Thanks Karen!