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This is a salad for salad skeptics, Brussels sprouts skeptic, and anyone who doesn’t believe a side dish can be the brightest spot on the plate. Grab your big spoon, because you are going to want an enormous helping of Warm Brussels Sprouts Salad with Bacon, Farro, and Blue Cheese.

Warm Brussels Sprouts Salad with Bacon, Kamut, and Blue Cheese on a white plate

Warm Brussels sprouts salad is not to be taken lightly. This is a big-spoon situation.

The ideal serving size of will unabashedly dwarf whatever else on the plate has the nerve to call itself the “main” dish.

Salty-sweet-nutty-crunchy-creamy this Brussels sprouts and farro salad is a flavor bonanza that steals the dinner show, no apologies.

Warm Brussels sprouts salad on three plates

Now, if you paused at the words “Brussels Sprouts,” fear not.

High temperature oven roasting transforms the little green guys into caramelized vegetable candy. (We gobble these oven Roasted Brussels Sprouts right off the pan!).

Yes, I just typed the words “vegetable candy.”

Did I mention there’s bacon?

Brussels sprouts, kamut, bacon, walnuts, and blue cheese

Speaking of bacon…maple syrup.

As the reviews on these Maple Bacon Brussels Sprouts can attest, it makes for a magnificent combination.

We add a touch of maple syrup to the dressing for that perfect sweet balance our salty bacon and blue cheese demand.

Maple syrup and walnuts are mutual friends, plus walnuts boast a killer crunch factor, so let’s add them too.

Recap: our salad is officially loaded with goodies!

  • Toasty 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: farro.

If you are not familiar with farro, it is a whole grain with a pleasantly firm texture and nutty flavor.

Farro is a fabulous addition to pilafs, soups, salads (like today’s recipe and this crowd favorite Italian Farro Salad), and you can even use it to make healthy Farro Risotto.

Farro is an ancient grain that’s been around since B.C. times but has only recently reemerged in American diets.

A versatile grain, you can even serve it with stir fry recipes in place of white rice, as its higher in fiber, nutrients, and all-around tastiness.

Warm Brussels sprouts salad on white and green plates

One bite of this Warm Brussels Sprouts Salad 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, Farro, and Blue Cheese

5 from 2 votes
A rich combination of roasted Brussels sprouts, salty bacon, creamy blue cheese, sweet maple syrup, crunchy walnuts, and nutty farro, this hearty, flavor-packed side dish is destined to steal the dinner spotlight.

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Servings: 6 servings


  • 1 cup  farro or substitute brown rice, wheat berries, 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


  • Prepare the farro according to package instructions. 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 farro berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until the farro is 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.


  • Cook farro up to 1 day in advance. Store in the refrigerator until ready to finish the salad.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat carefully in the microwave.


Serving: 1of 6Calories: 467kcalCarbohydrates: 51gProtein: 14gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 18mgSodium: 693mgPotassium: 698mgFiber: 11gSugar: 10gVitamin A: 1189IUVitamin C: 100mgCalcium: 161mgIron: 3mg

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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 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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  1. 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!

    1. 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!

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

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

  3. 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:

    1. 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 :-)

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

  4. 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!

  5. 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!

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

  7. 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!

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

  9. 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!

  10. 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

  11. 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! : )