0

Warm Asparagus and Brussels Sprouts Salad

Brussels Sprouts final 1 Let the Thanksgiving recipes roll!

Today, I’m featuring an easy and delicious salad that takes no time at all to whip up that will mesh swimmingly with the other items you’re serving at your Thanksgiving meal. It’s colorful, warm and inviting. It’s one of those leftovers that calls my name from the fridge.

I know.

A vegetable side dish calling my name? Really?

Yes, really. And in a few days, they could be calling your name too.
Brussels Sprouts final 3  I promise Brussels Sprouts can be THAT good. Take a leap of faith with me and believe the Lauren.

First things first. A grocery list. Here’s what you’re going to need. {Please take note of the bacon!}:
Ingredients
Start out by prepping the veggies. Wash the Brussels Sprouts
Brussels Sprouts 1 small  and the Asparagus.
Brussels Sprouts 2 small  Slice the Brussels Sprouts like you want to shred it. Come ca:
Brussels Sprouts 5 small  And chop the Asparagus pretty small.
Brussels Sprouts 4 small  You’ll also want to chop up some onion and crack open that pomegranate and pop out 1 cup of the arils. Now to cook this, you’re going to need a deep skillet and some sort of utensil to stir and toss. I used the Calphalon 3 qt. Nonstick Bronze Edition Skillet {which I happen to be giving away} and some Calphalon Silicone Tongs. So, start out by rendering the fat out of the bacon in your pan.
Brussels Sprouts 6 small  Oh, and start toasting some almonds. I used this pan.
Brussels Sprouts 10 small  So once your bacon is looking toasty, take it out to drain and place the pan with the remaining grease back on the heat.
Brussels Sprouts 7 small  Toss in the onions and saute about 5 minutes.
Brussels Sprouts 8 small  Check your almonds! Don’t let them burn! Take them off the heat once they are golden.
Brussels Sprouts 11 small  Pour in the Brussels Sprouts, Asparagus, salt and pepper. Saute another 5 minutes or until veggies are wilted and bright green.
Brussels Sprouts 9 small  Remove from the heat and add in the cooked bacon, almonds and pomegranate arils.
Brussels Sprouts 12 small  Toss it all together and taste to see if you need to adjust seasonings. Serve warm.
Brussels Sprouts 13 small  This stuff is salty from the bacon, sweet from the pomegranate, crunchy  and buttery from the almonds, and healthy because of all those greens! Well, semi-healthy. {Lets just forget about that bacon grease we used :) }

Did I mention it looks pretty on a Thanksgiving plate? Very colorful and festive!
Brussels Sprouts Final 2

Incase you missed the other Thanksgiving Posts from last week, here they are:
Sausage Cornbread Stuffing {+ Calphalon Giveaway}
Cooking the Perfect Turkey {+ Butterball Giveaway}
Making the Perfect Gravy

Other recipes you might be interested in:

Roasted Brussels Sprouts with Cranberry Pistachio Pesto from Steamy Kitchen
Roasted Brussels Sprouts Recipe with Balsamic Vinegar from White on Rice Couple
Roasted Brussels Sprouts with Pecans and Gorgonzola from Kalyn’s Kitchen
Brussels Sprouts Recipe with Bacon from Savory Sweet Life

Wilted Asparagus and Brussels Sprouts Salad
yield: 6 servings
Print This Recipe Print This Recipe

Ingredients:
1/2 lb. bacon, sliced
1 cup onion
2 lbs. brussels sprouts
1 bunch asparagus
1 cup pomegranate arils
1/2 cup slivered almonds, toasted
salt & pepper, to taste

Directions:
Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.

While the bacon is cooking, wash asparagus and brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. Remove the outer leaves of the brussels sprouts and slice into small pieces as if to shred them.

Remove bacon, leaving up to 1/4 cup grease. {If there’s any more then that, then drain it off.}

Stir in onion and saute about 5 minutes. Pour in prepared asparagus, brussels sprouts, salt and pepper. Saute until bright green in color and wilted, another 5 minutes.

Pour almonds into a clean dry pan and roast on the stove top until fragrant.

Remove from heat and stir in cooked bacon, pomegranate arils and toasted almonds. Toss and serve warm.

Shares

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

41 Comments

  1. Mmm, this looks like a great side dish! And I had no idea they were called pomegranate arils!

    Reply

    Reply
  2. A wonderful post. The dish looks perfect and love that you have a step-wise photo

    Reply

    • Lauren — November 14th, 2011 @ 3:37 pm

      Thanks! I’m trying to get better about documenting the whole process instead of just the finished product.

      Reply

    Reply
  3. What a great side dish! It sounds absolutely delicious.

    Reply

    Reply
  4. I’m such a fan of brussels sprouts, but my boy isn’t. I hope I can change him with this!

    Reply

    • Lauren — November 14th, 2011 @ 3:38 pm

      Bacon will change anyones mind!

      Reply

    Reply
  5. Looks delicious! We love asparagus and brussels sprouts, so this should be a hit in my home!

    Reply

    Reply
  6. Great salad for Thanksgiving!

    Reply

    Reply
  7. mmmm…this looks amazing. i love the different flavors and textures.

    Reply

    Reply
  8. Will you post the recipe for the sweet potatoes in the picture. They look delicious too!

    Reply

    • Lauren — November 14th, 2011 @ 3:58 pm

      Yes! They’re coming up this week!

      Reply

    Reply
  9. Omg Lauren! I love this especially warm! My husband hates brussells and I made them once with pecan crusted chicken and he had seconds! Haha too funny! I will have to try it with pomegranate!

    Reply

    Reply
  10. What, no giveaway? 😉 Juuuuust kidding. This looks amazing–can’t wait to try it!

    Reply

    • Lauren — November 14th, 2011 @ 4:46 pm

      HAHA! I have two going on already!

      Reply

    Reply
  11. *siiiigh* what have you done to me?! I love every single ingredient in this salad {especially the bacon}! Great recipe Lauren!!!

    Reply

    Reply
  12. thank you for the wonderful recipes, I really enjoy this page :)

    Reply

    Reply
  13. DELICIOUS!! I recently tried brussel sprouts sauted like this with bacon and it was fantastic … the addition of asparagus and pomegranate sounds wonderful.

    Reply

    Reply
  14. I’m starting to like Brussels sprouts already! Looks fabulous as always!

    Reply

    Reply
  15. This sounds amazing with the pomegranates! I love asparagus and Brussels sprouts…perfect fall dish!

    Reply

    Reply
  16. This is a perfect fall salad! Love the addition of brussel sprouts!

    Reply

    Reply
  17. You have inspired me to actually get my butt into gear and make a thanksgiving dinner, I was considering cheating…..

    Reply

    • Lauren — November 15th, 2011 @ 4:14 pm

      Cheating as in not making anything?

      Reply

    Reply
  18. I actually LOVE brussel sprouts–what a beautiful way to use them!

    Reply

    • Lauren — November 15th, 2011 @ 4:13 pm

      I love them too! I don’t know why people DON’T like them! Weirdos! Lol!

      Reply

    Reply
  19. This looks great b/c I love warm salads in the winter..roasted veggies on top of a salad. Love Brussels & asparagus, too. YUM!

    Reply

    Reply
  20. haha I think brussels sprouts actually call my name more than most other veggies do….I love this mini cabbage balls! And I love this salad! Too bad asparagus over here is so blah….maybe I’ll just have to double the brussels!

    Reply

    Reply
  21. Lauren – I just made this for Thanksgiving at my in-laws. It’s absolutely delish!

    Thank u for sharing.

    Reply

    Reply
  22. I never had Brussels sprouts until about a year ago and I do love them. But they have to be cooked right, or they’re blah. This recipe looks amazing!

    Reply

    Reply
  23. My sister and I have been looking for a lovely, and mostly healthy sidedish to counterbalance the loaded mashed potatoes, dressing, and desserts on Thanksgiving. This will fit the bill perfectly! Thanks so much for sharing!

    Reply

    Reply
  24. How far ahead do you think you could make this salad and not loose the texture and freshness? Seems like if everything is prepped the day before T-Day it would say having all that last minute chopping…still not sure if it would be the same?

    Reply

    Reply
  25. Hey! I’ve made modifications of your salad so many times, that I wanted to blog about it today. If you don’t mind, I’d like to link back to you, because it was a fantastic recipe. Thank you!

    Reply

    Reply
  26. Just made this for thanksgiving dinner. Was a hit.

    Reply

    Reply
  27. I left out fruit and nuts and sprinkled red pepper flakes, tossed with pasta and YUM! I can add fruit and nuts as garnish for salad side

    Reply

    Reply
  28. I never had Brussels sprouts until about a year ago and I do love them. But they have to be cooked right, or they’re blah. This recipe looks amazing!

    Reply

    Reply

Trackbacks/Pingbacks

  1. Lauren's Latest » Roasted Brussels Sprouts with Sweet Balsamic Syrup - […] you could get smart and sauté it with some bacon to mask the flavor. That’s what I did with …
  2. Thanksgiving Leftovers: Recipes + Packaging - Handcrafted Parties - […] Warm asparagus and brussels sprouts salad with bacon and toasted almonds  {Lauren’s Latest} […]

Pin It on Pinterest