Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons
December 17, 2024 by Kimberly
This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.
40 MINUTES
EINFACH
OMNIVORE
INT.
688 PER PORTION
KUSCHELIGES
ALLTAG
MITTAGESSEN
HERBST
WINTER
ABOUT THE RECIPE
This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!
How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.
How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.
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Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons
- Total Time: 40 min
- Yield: 2 as main / 4 as starter
Description
Recommended Equipment
- sharp knife
- cutting board
- small pan
- small bowl
Ingredients
- 200 grams brussels sprout
- 150 grams red radicchio
- 1 shallot
- 1 tsp butter
- 2 mandarins
- 2 fresh figs
- 8 bacon strips
- 50 grams gorgonzola
- 50 grams walnuts
- 6 slices baguette
- 1/2 tsp chili flakes
- 1/2 tsp cinnamon
- 1 tbsp butter
- 4 tbsp mulled wine oil
- 1-2 tbsp red wine vinegar
- 1 tsp date syrup
- 1 tsp dijon mustard
- salt & pepper to taste
- fresh thyme
- fresh chives
Instructions
PREPARATIONS
- Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.
INSTRUCTIONS
- Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
- Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
- Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
- Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
- Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
- Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
- Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
- For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
- Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.
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