A cozy, hearty twist on a classic — fresh Brussels sprouts meet creamy dressing, tangy Craisins, and crispy homemade croutons.
💛 The Story Behind This Salad
I have to confess — this salad idea was borrowed (okay, maybe stolen) from my friend Elsie. One day she made this incredible warm Brussels sprout salad for everyone at the ABM office, and I was instantly obsessed.
Her version is rich, creamy, and includes bacon — basically comfort food in salad form. Mine? A little lighter, just as flavorful, and perfect for when you want something that feels indulgent but still fresh.
The best part? I added big homemade croutons, which turn it into more of a main course. Think of it as a Brussels sprout panzanella — warm, crunchy, tangy, and totally satisfying.
🥗 Ingredients (Serves 2–3 as a meal)
- ½ French loaf, cut into large cubes (any kind of bread works — I used wheat)
- 1 lb Brussels sprouts
- ⅔ cup Craisins or golden raisins
- ¼ cup mayonnaise
- 4 garlic cloves
- 1 lime, juiced
- ⅛ teaspoon cayenne pepper (add more for heat!)
- ¼ cup + 3 tablespoons olive oil
- Salt + pepper, to taste
🔪 How to Make It
1. Prep the Brussels Sprouts
Add the Brussels sprouts to a food processor and pulse a few times — you want them partially shredded with some texture left. If your food processor is small, work in batches.
Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Cook the shredded Brussels sprouts for 6–8 minutes, tossing occasionally, until bright green and tender.
During the last couple of minutes, add the Craisins so they warm up and soften slightly.
2. Make the Creamy Dressing
In your food processor, combine the mayonnaise, garlic, and lime juice. Blend until smooth.
With the processor running, drizzle in ¼ cup olive oil until the dressing is creamy and emulsified. Season with salt and pepper to taste.
3. Make the Giant Croutons
Preheat your oven to 375°F (190°C).
Toss your bread cubes with 3 tablespoons olive oil, season with salt and pepper, and spread them on a baking sheet.
Bake for 8–10 minutes, or until golden and crisp.
4. Assemble the Salad
Toss the warm Brussels sprouts with the dressing until coated. Add the croutons and give everything a good mix.
Serve warm and enjoy immediately!
✨ Optional: If you love creamy salads, double the dressing recipe for extra indulgence.
💡 Tips & Variations
- Add crispy bacon or toasted almonds for extra texture.
- Swap Craisins for dried cherries or figs for a sweet-savory balance.
- Make it vegan by using vegan mayo and skipping the bacon.
- For a tangier flavor, stir a spoonful of Greek yogurt into the dressing.
🥄 Final Thoughts
This Warm Brussels Sprout Salad is proof that comfort food doesn’t have to be heavy. With its mix of creamy, crunchy, and tangy flavors, it’s just as good as a main dish as it is a side.
Whether you serve it alongside dinner or make it your meal, one thing’s for sure — you’ll be going back for seconds. 💚
