Warm Chickpea, Mushroom, and Brussels Sprouts Salad

Hubby and I LOVE brussels sprouts. When they’re roasted, they are my favorite vegetable. We probably eat roasted brussels at least once a week. Sometimes more like three times a week. They’re just SO GOOD. And I’m proud to say that I introduced them to my family and now my 17 year old sister makes them at home for dinner.

As much as I love roasted brussels, I also like to mix things up sometimes. I made this recipe for the first time as an excuse to try that Cardamom Candied Bacon. Let me tell you, we’ve been mixing this Warm Chickpea, Mushroom, and Brussels Sprouts Salad pretty often since that first time.

If I don’t have candied bacon, I just use regular old bacon. I honestly couldn’t notice a difference when the bacon wasn’t candied. The hardest part of this recipe is just slicing the brussels. Luckily, Hubby enjoys this dish so much, he offers to slice the brussels for me while I cook the bacon. This salad is great fresh off the stove and it also reheats well and is a perfect addition to a packed lunch from home.

Two Years Ago: Mixed Berry and Cream Cheese Filled King Cake
Three Years Ago: Crockpot Red Curry Chicken with Butternut Squash

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Warm Chickpea, Mushroom, and Brussels Sprouts Salad

Brussels sprouts are roasted with bacon, chickpeas, and mushrooms for a hearty tasty vegetable side dish

Yield: Serves 6

Ingredients:

3 Tbsp butter, divided
8 oz mushrooms
20 brussels sprouts (~10 oz)
2 cans (15 oz each) chickpeas, drained and rinsed
4 slices cardamom candied bacon, crumbled (or plain bacon, fried, and crumbled)
1/4 cup toasted pecans, chopped
1/2 tsp pepper
1/2 tsp freshly ground nutmeg
freshly grated parmesan for topping

Directions:

Heat a large skillet oven medium heat and add 2 Tbsp of butter.

Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally.

Add brussels with a pinch of salt and the remaining tablespoon of butter, stirring to coat, then cooking for another 5 minutes.

Add in chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together.

Serve warm with grated parmesan on top.

Recipe from How Sweet It Is

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16 Responses to “Winter Kale and Quinoa Salad”

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    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

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    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

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    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

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    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

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    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

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    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

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    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

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    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

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    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

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    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

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