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 on a white plate

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 on three platesNow, 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

Brussels sprouts, kamut, bacon, walnuts, 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 on white and green plates

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.

A warm Brussels sprouts salad on a white plate

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

5 from 1 vote
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.

Prep: 10 mins
Cook: 50 mins
Total: 1 hr

Servings: 4 – 6 servings

Ingredients
  

  • 1 cup  Kamut berries  or substitute farro, brown rice, or any other sturdy whole grain you enjoy
  • 1 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 cooked
  • 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

Instructions
 

  • 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.
  • 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 to 40 minutes (45 to 60 minutes if berries have not been soaked), until grains are tender. Drain and set aside.
  • 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 to 40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning.
  • If necessary, cook the bacon according to these easy steps. When cool enough to handle, chop roughly.
  • 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.

Notes

  • 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 airtight container for up to 3 days. Reheat carefully in the microwave.

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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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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33 Comments

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  1. 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!5 stars

    1. 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!

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

  3. 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!

  4. 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

  5. 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! : )

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