Gorgonzola, Basil & Brussels Sprouts Salad

This is my kind of spring weather! Sunshine and 70 degree days. Perfect for hanging out outside, getting some yard work done, and finishing the day enjoying something yummy on the grill.

This weekend, after a long day of outdoor spring cleaning, we went to the fam’s for some BBQ ribs. I never think of bringing anything when my mom asks us over for dinner. They are pretty good at feeding people and don’t usually need the help. Kyle’s always on it though, and insists on contributing to the meal in other ways than my bottle of wine.

If wine doesn’t count, the next logical choice is something sweet. Maybe some cheesecake? Something with strawberries I’m thinking? But Kyle reminds me whose house we’re going to. Neither have much of a sweet tooth and their kind of dessert is something consisting of flax seed and quinoa.

So Kyle won this one. And before ya know it, he’s whipping up a Brussels sprouts salad. And yeah, yeah. The parentals loved it.

What you need…

• 2 pounds Brussels sprouts
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• 3 cloves garlic
• 1 tsp salt
• 1 tsp pepper
• 8 oz package bacon
• Half a large red onion
• 2 roma tomatoes
• Handful of fresh basil
• 1/4 cup pine nuts
• 1/2 cup Gorgonzola cheese

Start off preparing the Brussels sprouts. After washing them, cut them in half and transfer to a large zip lock bag. Add salt, pepper, 3 tbsp olive oil, 2 tbsp balsamic vinegar and minced garlic.  Seal zip lock bag and shake it all around. It’s best to let them sit for half an hour or more, so the flavors can really soak in. Bake on a parchment paper lined baking sheet at 400º for about 30 minutes, or until tender. Broil for 2 minutes to crisp the tops. Remove from the oven and let cool.

While the Brussels sprouts are in the oven, cook the bacon (we cook ours in our cast iron skillet on the stove.) Once the bacon is done cooking, transfer it to a paper towel lined plate to remove the excess grease and let cool.

While the Brussels sprouts and bacon are cooling (we put ours in the fridge to speed it up,) cut up the onion, basil, and tomatoes.

Once the Brussels sprouts and bacon are cooled, transfer to a large serving bowl, crumbling the bacon. Add onion, tomatoes, basil, and pine nuts.  Toss salad, add crumbled Gorgonzola cheese to the top, and drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar. It’s ready to serve!

Dessert was missed (by pretty much only me.) But I do admit that this salad was kinda perfect paired with some grilled ribs on a warm spring day. Savory for the win… this time.

 

Roasted Brussels Sprouts Salad

• Servings: 6
• Time: 2 hrs
• Difficulty: Easy
• Print

A cold Brussels sprouts salad with Gorgonzola cheese, crisp veggies and fresh herbs. And bacon of course!

Ingredients

• 2 pounds Brussels sprouts
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• 3 cloves garlic
• 1 tsp salt
• 1 tsp pepper
• 8 oz package bacon
• Half a large red onion
• 2 roma tomatoes
• Handful of fresh basil
• 1/4 cup pine nuts
• 1/2 cup Gorgonzola cheese

Directions

1. Preheat oven to 400º
2. Cut washed Brussels sprouts in half and transfer to large zip lock bag. Add 3 tbsp olive oil, 2 tbsp balsamic vinegar, minced garlic, salt and pepper. Mix it all around and let it sit for a half an hour or more before roasting. Once marinated, transfer to parchment paper lined baking sheet and roast for 30 mins or until tender. Broil for about two minutes to get them a little crispy.
3. While Brussels sprouts are roasting, cook the bacon on the stove until crisp. Transfer to paper towel lined plate and let cool.
4. Remove Brussels sprouts from oven and let cool (stick them in the fridge to speed it up.)
5. Cut onion, tomatoes and basil and set aside.
6. Once Brussels sprouts and bacon have cooled, crumble the bacon and add both to a large serving bowl.
7. Add onion, tomatoes and basil.
8. Add pine nuts and toss salad.
9. Add Gorgonzola cheese to the top of the salad and drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar.
10. Serve and enjoy!