Salads are back in full force this Monday!
I don’t mind being cliché when something tastes this good.
Hi hi hi. How was your weekend? I may have eaten an entire plate of burrata and come home with four cans of truffle salt from Trader Joe’s. I might also have watched Love Actually a few times and once nearly drove to the store while wearing a face mask. Weekend vibes.
Something I definitely did was continue my Brussels sprouts obsession. If you’d told me five years ago I’d be buying them in bulk, I would’ve laughed. On Tuesday I asked Eddie to pick up five containers on his way home. Yes, really.
I can’t even describe how much I love Brussels sprouts right now. For three nights in a row I ate almost a whole pound at dinner. I’d sneak spoonfuls while prepping a side dish and, before my husband got home, most of them would be gone. I’m not proud — I just love them that much.
Even better, I’ve been experimenting and managed to turn Brussels into three new recipes I’m excited to share. I’m not sure there’s anything I won’t try adding them to — except cookies. Promise, no Brussels cookies.
This Maple Bacon Brussels, Pear and Blue Cheese Salad is one of my favorites because it works warm or cold, depending on what you prefer. It’s low maintenance and comes together quickly. Ripe pears are perfect right now, so I slice them thin and let their natural sweetness play a supporting role — a little salt and pepper on top goes a long way.
The sprouts roast in bacon fat, are finished with pure maple syrup and tossed with crumbled blue cheese. It’s embarrassingly simple, but the flavors pop. Plus, it’s pretty — and pretty food always wins.
Maple Bacon Brussels, Pear and Blue Cheese Salad
2
to 4
20 minutes
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Ingredients
- 4 sliced thick-cut bacon chopped
- 1 pound brussels sprouts stems removed and halved or sliced
- 2 tablespoons maple syrup
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 large ripe pear thinly sliced
- 4 ounces blue cheese crumbled
Instructions
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Heat a large skillet over medium-low heat and add the chopped bacon. Cook, stirring occasionally, until the fat renders and the bacon is crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
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Add the brussels sprouts to the bacon grease in the skillet and stir to coat. Cook until they begin to soften, about 5 minutes, then stir in the maple syrup. Cook another 1 to 2 minutes, stirring, then season with salt and pepper. Stir the bacon back in along with half the blue cheese.
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Transfer the brussels to a serving plate or bowl, top with pear slices, add a sprinkle of extra pepper if desired, and crumble the remaining blue cheese over the top.
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It’s also really good with grilled or roasted chicken on top — I promise it pairs beautifully with protein.