Brussels Sprouts Fall Salad

PP Brussels Sprouts Fall Salad with Bacon, Blue Cheese, Walnuts, Apple Cider Vinegar

Lunch perfection with this Brussels Sprouts fall classic

What's not to love about Brussels sprouts?

Okay, we're joking just a bit, few people get excited about these little cruciferous nutritional powerhouses.

But they're one of our faves—our classic chicken and Brussels sprouts salad is one of the meals we include in the Portion Perfect handbook. (Included with the Portion Perfect weight loss system).

This fall classic will please everyone other than the most die-hard of fussy eaters. And with blue cheese, walnuts and bacon, measured out with your Portion Perfect bento set, this one's in your perfect portions.

We adapted this recipe from one we found at pinchmysalt, tweaked it a bit, and added blue cheese for that yummy, umami flavor.


  • Brussels sprouts, trimmed and quartered
  • Thick-cut bacon
  • Blue cheese
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons brown sugar
  • 1 tablespoon olive oil
  • 1/2 cup toasted chopped walnuts
  • kosher salt, to taste
  • fresh ground black pepper, to taste

How To

  1. Whisk vinegar, sugar, and oil together and set aside.
  2. Cook bacon until crisp; cut or crumble into pieces, and set aside.
  3. Pour off all but 1 tablespoon bacon drippings in pan, and heat over medium-high heat. Add Brussels sprouts.
  4. Stirring constantly, cook for 3 minutes, just until tender.
  5. Remove from heat and stir in bacon, walnuts, cheese and dressing, and season with salt and pepper.

Enjoy it warm, or take it for lunch in your bento set.

PP Brussels Sprouts Fall Salad with Bacon, Blue Cheese, Walnuts, Apple Cider Vinegar bento box containers for measure

Check out the portion perfect community, too, for more inspiration and ideas.

Anna Dietze
Anna Dietze


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