Warm Brussels Sprout Salad

One of my favourite fall recipes is this Warm Brussels Sprout Salad, which combines roasted Brussels sprouts, crispy bacon, and sweet pears with a zesty Balsamic Maple Dressing. As the crisp autumn air settles in and the leaves begin to turn, it’s the ideal time to embrace hearty, warming dishes that celebrate the season’s bounty. It’s not just a treat for your taste buds but also a nourishing meal that highlights the best of fall’s flavours and nutrients.

Warm Brussels Sprout Salad Recipe (dairy-free)

Prep time: 15 minutes | Cook time: 1 hour | Serving Size: 4 sides

Salad Ingredients:

• 1 lb Brussels sprouts, quartered 6 cups
• 2 tbsp avocado oil
• 4 slices of bacon
• 1/2 cup raw buckwheat
• 1/2 cup raw hazelnuts
• 2 pears, sliced
• 1 cup cooked lentils, drained and rinsed

Balsamic Maple Dressing Ingredients:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbsp maple syrup
• 1 tbsp grainy mustard
• Salt and pepper to taste

Directions:

• Preheat oven to 400F. Line two baking sheets with parchment paper or a silicone mat for faster cleanup.
• Spread the bacon on a lined baking sheet and bake for 30 minutes until crispy. Pat with paper towel to remove extra fat, let cool then crumble into small pieces. 
• Remove the stems and brown leaves from the Brussels sprouts and cut in quarters. Toss in avocado oil then place the Brussels Sprouts on the baking sheet and spread out evenly. Bake for 25 minutes or until the outside of the Brussels sprouts is caramelized and the inside is soft. 
• Bring 2 cups of water to boil in a medium-sized pot. Place buckwheat on a dry frying pan and toast over medium heat until fragrant, roughly 3 minutes. Add to boiling water, bring back to a boil, reduce heat and simmer for 10 minutes, until water is absorbed. Remove from heat and let it sit for 10 minutes with the lid on. 
• Place the hazelnuts on a dry frying pan and toast over medium heat for 3 to 4 minutes until fragrant and slightly brown.
• Make the Balsamic Maple Dressing by whisking together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
• Assemble by tossing the roasted Brussels sprouts, buckwheat and lentils in the dressing. Top with toasted hazelnuts, sliced pears, and crumbled bacon.