Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

I put bacon, blue cheese, and maple syrup in a salad. I’m glad we had this talk. Let’s continue our chat over enormous helpings of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese.
Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese is not to be taken lightly. This is a big-spoon situation. The ideal serving size of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese will unabashedly dwarf whatever else on the plate has the nerve to call itself the “main” dish. Salty-sweet-nutty-crunchy-creamy Warm Brussels Sprouts Salad with Bacon, Blue Cheese, and Kamut is a flavor bonanza that steals the dinner show, no apologies.

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue CheeseNow, if you paused at the words “Brussels Sprouts,” fear not. High temperature oven roasting transforms the little green guys into caramelized vegetable candy. Yes, I just typed the words “vegetable candy.”  Did I mention there’s bacon?

Bacon and Blue Cheese Brussels Sprouts

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

Speaking of bacon…maple syrup. We add a touch to the dressing for that perfect sweet balance our salty bacon and blue cheese demand. Maple syrup and walnuts are flavor BFFs, plus walnuts boast a killer crunch factor, so let’s add them too.

Our salad is officially loaded with goodies: roasty toasty Brussels Sprouts; big blue cheese; thick-cut bacon; crunchy walnuts. Now, all we need is the right vehicle to hold our tasty elements together. Enter: Kamut Berries.

If you are not familiar with Kamut, it is similar to wheat berry or farro. It has a firm texture and nutty flavor that makes it a fabulous addition to pilafs, soups, and today’s recipe, a rich whole grain salad. Like millet (the secret to my Pumpkin Granola’s irresistible crunch), Kamut is a grain that’s been around since B.C. times but has only recently reemerged in American diets. A versatile grain, Kamut is also my new pick to serve with my Chicken Stir Fry with Thai Peanut Sauce in place of rice, as its higher in fiber, nutrients, and all-around tastiness.

{You can find Kamut in larger grocery stores, specialty food stores, or online here.}

One bite of Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese and you will be all up in, around, and under its rich combination of flavors. Tasty whole grains, tangy blue cheese, salty bacon, sweet maple syrup, and crunchy walnuts join forces to create one super-fab fall side that will have you wondering why these ingredients aren’t all sold next to each other at the grocery store.
Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

Aren’t you glad we had this talk?

Want to learn more about Kamut Berries? Bob’s Red Mill will be hosting a Google Plus Kamut Berry Hangout on October 2nd. Tune in for more tasty ways to use this hearty grain and bring your questions too.

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese

A rich combination of roasted Brussels sprouts, salty bacon, creamy blue cheese, sweet maple syrup, crunchy walnuts, and nutty Kamut Berries, this hearty, flavor-packed side dish is destined to steal the dinner spotlight.

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes


  • 1 cup Kamut Berries
  • 1 and 1/2 pounds Brussels sprouts
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 3 slices thick cut bacon
  • 1/2 cup roughly chopped walnuts
  • 3 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 3/4 cup crumbled Gorgonzola or other mild blue cheese (3 ounces)
  • 1/4 cup chopped fresh parsley


  1. For a shorter cooking time: The day before, place Kamut Berries in a small bowl, cover with water, and let soak overnight at room temperature. 
  2. To prepare the dish: In a large pot with a tight-fitting lid, bring 3 cups water to a boil. Add Kamut. Cover, reduce heat to low, and simmer for 30-40 minutes (45-60 minutes if berries have not been soaked), until grains are tender. Drain and set aside.
  3. Meanwhile, place rack in upper third of oven and preheat to 400 degrees F. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Slice in half length-wise, then spread onto a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat. Roast Brussels sprouts for 35-40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning. 
  4. Arrange uncooked bacon in a single layer on a slotted broiler tray or oven-proof wire rack (such as a cooling rack used for cookies.) Line a rimmed baking sheet with foil and place the rack with bacon on top. Place in the oven and cook until bacon is deep golden brown and crisp, 12 to 20 minutes, depending upon the thickness of the bacon and desired crispiness. Remove from the oven and place bacon slices between two paper towels atop a dinner plate. When cool enough to handle, chop roughly.
  5. Heat remaining 1 tablespoon olive oil in a large skillet over medium. Place walnuts into skillet and toast, stirring frequently, until fragrant, about 3 minutes (decrease the temperature if the walnuts begin to brown too quickly.) Add the cooked Kamut Berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until Kamut Berries are heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat. Quickly stir in 1/2 cup cheese until it begins to melt. Top with remaining 1/4 cup cheese and parsley. Serve immediately.

For faster cooking, soak Kamut Berries overnight prior to use. All ingredients can be prepared in advance, up to step 5. Refrigerate leftovers in an air-tight container for up to 3 days. Reheat carefully in the microwave.

Bob’s Red Mill provided me with some of the ingredients used in this recipe and compensated me for my time to develop and photograph it. All thoughts are, as always, 100% my own.

44 Responses to “Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese”

  1. Taylor — September 25, 2013 @ 7:34 am (#)

    I LOVE brussels sprouts! This salad looks so delicious–thanks for the inspiration, Erin!

    • Erin Clarke — September 25th, 2013 @ 12:58 pm

      Thanks Tay! You’re the best. Have a great day!

  2. Angie@Angie's Recipes — September 25, 2013 @ 8:20 am (#)

    I love both kamut and brussels sprouts! Gosh…and blue cheese!!! What a heavenly treat!

    • Erin Clarke — September 25th, 2013 @ 12:57 pm

      Thanks so much Angie!! Sounds like this is your dish :)

  3. Tieghan — September 25, 2013 @ 8:24 am (#)

    I LOVE bobs red milll products, but girl this salad is killer! So my kind of thing!

    • Erin Clarke — September 25th, 2013 @ 12:58 pm

      Me too Tieghan! And seriously “Bob” knows what’s up ;-)

  4. Kim - Liv Life — September 25, 2013 @ 10:07 am (#)

    I really, really want to like brussel sprouts. After 45 years of life I finally tried one in a restaurant, and it was better than I thought! Then i came home and whipped up a batch, sat down, tried one and it was not so good. Apparently I need a better recipe. With all the flavors going on in this one, I think I would like them! Blue cheese makes everything better!

    • Erin Clarke — September 25th, 2013 @ 12:57 pm

      Kim, it might just not be meant to be with you and B. sprouts, but if ever there is a chance, I’d say blue cheese is sure to triple your odds!

  5. Megan {Country Cleaver} — September 25, 2013 @ 11:38 am (#)

    This is a killer salad Erin!! Oh my gosh – I love brussels sprouts and bacon and bluecheese? Done and done!

    • Erin Clarke — September 25th, 2013 @ 12:42 pm

      Thanks so much Megan! I love those crazy sprouts too, and adding bacon and blue cheese to just about anything works extra magic ;)

  6. Consuelo @ Honey & Figs — September 25, 2013 @ 11:49 am (#)

    Vegetable candy sounds awesome to me! And so do bacon and blue cheese, what a combo! Now, I think I’ve never eaten kamut, but I do love farro so I think I’d like that as well! And I definitely have to try to roast brussel sprouts because every blogger out there says they’re delish… but I find them to be like… too smelly. I bet they’re great when roasted, though!
    Pinning and hopefully making this for dinner soon c:

    • Erin Clarke — September 25th, 2013 @ 12:34 pm

      If you like farro, you’ll adore Kamut! The smell got me too at first, but I am telling you, something magic happens in the oven. If you give it a shot, I would love to hear what you think :-)

  7. Kammie — September 25, 2013 @ 12:31 pm (#)

    Beautiful photos! I love brussels sprouts and I am surprised that so many people don’t. It’s so good.

    • Erin Clarke — September 25th, 2013 @ 12:41 pm

      I agree Kammie–Brussels sprouts don’t deserve the bad rep they get sometimes. High five for Brussels sprouts love!

      • Kammie — September 25th, 2013 @ 12:42 pm

        *high fives* ;)

  8. Dixya @ Food, Pleasure, and Health — September 25, 2013 @ 1:14 pm (#)

    love everything here except that blue cheese and I arent friends :(

  9. Erica {Coffee & Quinoa} — September 25, 2013 @ 1:58 pm (#)

    I loooove brussels sprouts and am so glad to see them making a comeback as the weather cools down! The texture of those + the kamut berries + the walnuts must be PHENOMENAL. Yum!

    • Erin Clarke — September 26th, 2013 @ 8:21 pm

      Fist pump for Brussels sprouts! Thanks Erica.

  10. Mary Frances @ The Sweet {Tooth} Life — September 25, 2013 @ 2:59 pm (#)

    We tried brussels sprouts last year and I fell head over heels in love with them. I can’t imagine how good they are with cheese and bacon! (they make everything better:) Looks so delicious!

  11. bakerbynature — September 25, 2013 @ 8:26 pm (#)

    Oh my gosh, YES! This salad is singing to my soul!!!

  12. Julie @ Table for Two — September 25, 2013 @ 9:50 pm (#)

    This is the healthy dish I’ve been needing!!

  13. Bianca @ Confessions of a Chocoholic — September 26, 2013 @ 11:30 am (#)

    I love a warm brussels sprouts salad! The flavors in this salad are killer!

    • Erin Clarke — September 26th, 2013 @ 8:20 pm

      Thanks lady! You sound like a salad lover after my own heart.

  14. Nicole @ Young, Broke and Hungry — September 26, 2013 @ 2:02 pm (#)

    Oh man! You killed the salad game with this one.

  15. Todd @ HonestlyYUM — September 26, 2013 @ 3:00 pm (#)

    Such amazing ingredients pics, Erin!! Brussel Sprouts are everywhere at Trader Joe’s right now. Woo hoo!!

    • Erin Clarke — September 26th, 2013 @ 8:19 pm

      Cheers to Trader Joe’s! Thanks so much Todd.

  16. LaTache — September 26, 2013 @ 4:55 pm (#)

    I just found your blog! I a also the wife of a Law Student who is constantly hungry and enjoys my cooking! All of your recipes look AMAZING! Thanks for posting them!! I plan to recreate some of your meals! YUM!

    • Erin Clarke — September 26th, 2013 @ 8:19 pm

      Well hello there! I am so happy that you found my blog and took time to say hi. How far along is your hubby in law school? Do you feel like you have an honorary degree yet? :) Thanks so much for your kind words, and I hope you love the recipes you find!

  17. Stephie @ Eat Your Heart Out — September 26, 2013 @ 9:35 pm (#)

    Well, if cheese and bacon and maple syrup can’t make me like Brussels sprouts, nothing will. I mean…cheese. C’mon.

  18. Tiffany | baking at tiffanys — September 27, 2013 @ 1:24 am (#)

    I used to hate brussels sprouts but now I’ve totally grown to love them. This salad looks so hearty and flavorful, I will have to try this some time! Especially since the weather is cooling down. And it has bacon!

  19. laurasmess — October 6, 2013 @ 7:06 pm (#)

    I feel like quite the ignoramus. Thanks for outlining what kamut is, I’ve never heard of it (actually, no… I think I ate it in bread once but the grains look much more interesting). This salad looks freaking divine! I love every single ingredient in it… match made in heaven! xx

  20. Monica — October 10, 2013 @ 12:06 pm (#)

    I’m craving brussels sprouts now because this salad looks so delicious! I wasn’t familiar with kamut but I do love farro and wheatberries (which I only recently had)! You’ve inspired me to make something very similar soon…thank you! And I’ll keep a lookout for kamut! : )

    • Erin Clarke — October 10th, 2013 @ 3:48 pm

      Monica, I bet this would be fab with farro or wheat berries too. Hope you love it!

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