Description
A vibrant and flavorful Shredded Brussels Sprout Candied Bacon Salad combining crispy candied bacon, toasted walnuts, fresh kale, and shredded Brussels sprouts, all tossed in a warm cinnamon cider dressing with sweet pomegranate arils and sharp manchego cheese for a perfect balance of savory and sweet.
Ingredients
Scale
Salad Ingredients
- 6-8 slices bacon, chopped
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon brown sugar
- 1 teaspoon pure maple syrup
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cup roughly chopped walnuts
- 1 tablespoon salted butter
- 4 cups shredded Brussels sprouts
- 2-3 cups chopped kale
- 1 1/2 cups pomegranate arils
- 1 cup grated manchego cheese
- 1 cup pepitas (optional)
Cinnamon Cider Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 small shallot, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon orange zest
- 1/4 teaspoon cinnamon
- kosher salt and black pepper, to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400° F and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Make Candied Bacon and Toast Walnuts: On the prepared baking sheet, toss together the chopped bacon, rosemary, brown sugar, maple syrup, and cayenne pepper until evenly coated. Spread the mixture in an even layer and bake for 5 minutes to start crisping the bacon. Then add the walnuts and butter, tossing to coat, and bake for an additional 8 to 10 minutes while watching closely to ensure the bacon crisps perfectly and the walnuts toast without burning.
- Combine Greens: In a large salad bowl, combine the shredded Brussels sprouts and chopped kale, creating the green base of your salad.
- Prepare Dressing and Toss Salad: Whisk or shake together all the ingredients for the cinnamon cider dressing in a jar until well combined. Pour the dressing over the greens and massage into them thoroughly to soften the kale and Brussels sprouts slightly. Add the pomegranate arils and grated manchego cheese, then toss gently to distribute evenly.
- Assemble and Serve: Arrange the warm candied bacon and toasted walnuts over the dressed salad just before serving. Add pepitas if desired for extra crunch and serve the salad warm or at room temperature for best flavor.
Notes
- You can adjust the cayenne pepper amount to control the heat level.
- Using fresh rosemary enhances the flavor of the candied bacon, but dried can be substituted if needed (use 1 teaspoon dried).
- Pepitas are optional but add a great texture contrast if included.
- Massage the salad greens well with the dressing to tenderize and release flavors.
- Serve immediately after assembling to enjoy the crispness of the bacon and freshness of the greens.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
