Keto Warm Brussels Sprout & Bacon Winter Salad is a cozy, low-carb winter dish featuring roasted Brussels sprouts, crispy bacon, and a flavorful warm vinaigrette. This hearty keto salad is perfect as a comforting lunch or seasonal side dish during cold-weather months.

About This Recipe

This Keto Warm Brussels Sprout & Bacon Winter Salad is the perfect combination of cozy, hearty winter flavors and clean keto ingredients. Brussels sprouts are naturally low in carbs, high in fiber, and ideal for roasting because they caramelize beautifully and develop a deep golden flavor. When paired with crispy bacon, the result is a warm, comforting salad that feels indulgent but stays fully keto-friendly.

The magic of this dish comes from the warm vinaigrette, made by whisking bacon drippings with olive oil, Dijon, apple cider vinegar, and a touch of sweetener. Once heated, the dressing becomes glossy and rich, coating the Brussels sprouts with savory depth and balancing the smoky saltiness of the bacon. The flavors build in layers—roasted vegetables, crispy bacon pieces, and the warmth of the dressing all working together to create a winter salad that’s satisfying enough to enjoy as a full meal.

This salad is incredibly versatile. It works as a cozy lunch, a hearty dinner side, or even a holiday dish for Thanksgiving or Christmas. You can prepare the Brussels sprouts ahead of time and reheat them, then simply toss with the fresh dressing before serving. The warmth makes it extra appealing during cold months when cold salads don’t hit the spot, and the richness makes it feel substantial without heaviness.

With its texture, flavor, and seasonal comfort, this winter salad is ideal for anyone looking for a nutritious, low-carb dish that feels both simple and elevated. If you enjoy roasted vegetables, crispy bacon, and bold flavors, this salad will become a cold-weather staple in your keto lineup.

Why You’ll Love This Recipe

Warm, cozy, hearty winter salad
Low-carb, high-fiber Brussels sprouts
Crispy bacon adds richness and crunch
Warm vinaigrette is bold and comforting
Great for cold winter days
Works as lunch or side dish
Naturally gluten-free and keto-friendly
Ideal for holiday meals or meal prep

Ingredients

Salad Base

3 cups Brussels sprouts, halved
4 slices bacon, chopped
2 tbsp olive oil
Pinch of salt
Pinch of black pepper

Warm Dressing

1 tbsp bacon drippings (from pan)
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp granular sweetener
Pinch of salt
Pinch of black pepper

Optional Toppings

Shaved parmesan
Crushed pecans
Extra black pepper

Instructions

Preheat oven to 400°F.
Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
Roast 18–20 minutes until golden and tender.
Meanwhile, cook chopped bacon in a skillet until crispy. Remove bacon and reserve 1 tbsp drippings.
Whisk bacon drippings with olive oil, vinegar, Dijon, sweetener, salt, and pepper to make warm dressing.
In a bowl, combine roasted Brussels sprouts and crispy bacon.
Pour warm dressing over the top and toss gently.
Add optional toppings and serve warm.

Nutrition (per serving)

Calories: 360
Fat: 30g
Protein: 12g
Net Carbs: 6g

FAQ

Can I make this with turkey bacon?
Yes, but you’ll need extra oil since turkey bacon yields less fat.
Can I use shredded Brussels sprouts?
Yes—reduce roast time to 10–12 minutes.
Can I make this dairy-free?
Just avoid parmesan topping.
Can I prep this ahead?
Roast sprouts in advance and reheat before dressing.
Can I use a different vinegar?
White wine vinegar works well too.

Variations & Substitutions

Add roasted pecans or walnuts
Include sautéed onions for sweetness
Use smoked paprika for deeper flavor
Add a splash of lemon for brightness
Top with grilled chicken for a full meal

Serving Suggestions

Serve as a warm keto lunch
Pair with roasted turkey or chicken
Add parmesan for extra richness

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