My Brussels Sprouts Panzanella Salad is a unique, seasonal take on a classic Italian bread salad. Toasted pieces of baguette, roasted brussels sprouts, fresh red apples, crisp maple bacon & almond slivers tossed in a warm bacon vinaigrette.
One of the things I will miss most about living in Arizona are the people I’ve met while building my blogging/foodie career. Supporting small business is close to my heart and the folks at family owned Queen Creek Olive Mill are an inspiration.
Brussels Sprouts Panzanella Salad
Shortly before we decided to relocate, the Mill reached out to me about collaborating with them on a recipe featuring their limited edition Maple White Balsamic Vinegar.
[bctt tweet=”Brussels Sprouts Panzanella Salad #fresh #seasonal #brusselssprouts” username=”thyme4cocktails”]
Of course I said yes, and this Brussels Sprouts Panzanella Salad immediately popped into my head! The idea originally came to me during the holidays, but to be honest things were just to busy for me to make it.
I am glad life put this recipe on hold though folks, because the vinaigrette is a gem all on it’s own. Maple white balsamic vinegar from @queencreekolivemill, bacon drippings, EVOO, fresh garlic and stone grain mustard. Sweet, smokey and tangy.
My brain is already full of ideas for other recipes to make with the vinegar once we get to Ohio, but in the mean time this sweet and savory salad was a real hit. Paul even had a few guys in the lunch room sniffing around the leftovers. And that says a lot for a bunch of meat and potatoes kinda guys.
The coolest thing though, is my dear husband wasn’t a sprout fan when we first got together. Like a lot of people he’d only had them steamed in the past, which isn’t the tastiest method of preparation. Then I loaded them up with bacon, and either maple syrup, brown sugar or balsamic vinegar, and he was hooked!
What’s your favorite way to cook Brussels sprouts?
Brussels Sprout Panzanella Salad
- 1 medium loaf Italian baguette cut into 1/2 inch pieces (approximately 4 cups)
- 2-3 tablespoons extra virgin olive oil
- 1/2 pound maple bacon cut into 1/2 inch pieces
- 2 pounds fresh Brussels sprouts remove stems and outer leaves, cut in half top to bottom
- 1 large red apple cut into 1/2 inch pieces
- 2 tablespoons reserved bacon fat
- 2 tablespoons maple white balsamic vinegar
- 1 tablespoon stone grain mustard
- 1 clove garlic grated
- 1/4 cup toasted almond slivers
- Preheat oven to 350 degrees. Place bread cubes on a baking sheet, drizzle with 2 tablespoons extra virgin olive oil. Toss to coat. Bake 10-12 minutes until toasted. Remove and set aside.
- While bread toasts, cook bacon until crispy in an large cast iron or oven safe skillet. Drain bacon on a paper towel lined plate, set aside.
- Reserve 2 tablespoons bacon droppings, set aside.
- Add Brussels sprouts to skillet, toss to coat in remaining bacon fat. Place skillet in oven, roast 15-20 minutes until slightly charred and tender. Remove and set aside.
- In a small bowl whisk together remaining tablespoon oil, reserved bacon drippings, mustard, garlic and vinegar.
- Place bread, roasted sprouts, apples, and bacon to a large bowl. Drizzle with vinaigrette, toss to coat.
- Top with almonds and serve warm. Can also be serve room temperature if desired.