Shredded Brussels Sprout Candied Bacon Salad Recipe

I absolutely love this Shredded Brussels Sprout Candied Bacon Salad Recipe because it combines freshness, crunch, and just the right amount of sweet and smoky flavors in every bite. When I first tried this salad, I was blown away by how the candied bacon and buttery walnuts transformed simple shredded Brussels sprouts into something spectacular and comforting. It’s the kind of salad you’ll want to make when you want something vibrant but still a bit indulgent.

You’ll find that this salad works beautifully as a standalone lunch or as a stunning side dish at dinner parties and holiday meals. The mix of pomegranate arils, kale, and manchego cheese alongside the warm, candied bacon creates a dynamic flavor and texture profile that’s truly irresistible. Plus, it’s pretty straightforward to make, which means you can enjoy a gourmet-feeling salad without spending all day in the kitchen.

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Ingredients You’ll Need

The combination of fresh veggies, nuts, and that candied bacon magic is what makes this Shredded Brussels Sprout Candied Bacon Salad Recipe shine. When shopping, try to find fresh, firm Brussels sprouts and crisp bacon to get the best results.

• Bacon: Choose thick-cut for more texture and flavor, and chop it before cooking for even caramelization.
• Fresh rosemary: Adds an aromatic herbal note that pairs wonderfully with bacon.
• Brown sugar: Essential for that perfect candy-coated bacon crispiness.
• Pure maple syrup: Adds natural sweetness and complexity to the bacon glaze.
• Cayenne pepper: Adjust to your spice preference to balance the sweetness.
• Walnuts: Use roughly chopped walnuts for buttery crunch and nuttiness.
• Salted butter: Helps the walnuts and bacon caramelize and adds richness.
• Brussels sprouts: Shredded for a delicate texture that’s easy to eat.
• Kale: Chopped and mixed with Brussels sprouts to add earthiness and color.
• Pomegranate arils: Provide bursts of juicy sweetness and vibrant color.
• Manchego cheese: Grated for a nutty, creamy finish that ties the salad together.
• Pepitas: Optional, but they add an extra crunch and slight nuttiness.
• For the Cinnamon Cider Dressing: Extra virgin olive oil, apple cider vinegar, shallot, fresh thyme leaves, orange zest, cinnamon, kosher salt, and black pepper combine to brighten and spice up the greens perfectly.

Variations

I love tweaking this Shredded Brussels Sprout Candied Bacon Salad Recipe depending on the season or what’s on hand—it’s so flexible! You can easily switch things up to make it your own, and I encourage you to experiment with these variations.

• Add protein: I’ve tossed in grilled chicken or crispy chickpeas for a heartier meal that the whole family enjoys.
• Make it vegan: Skip the bacon and cheese, and swap butter for olive oil; add smoked tempeh or coconut bacon for that smoky crunch.
• Seasonal fruit swaps: Sometimes I replace pomegranate with cranberries or diced apples, which adds a nice seasonal twist.
• Nuts switch-up: Pecans or sliced almonds work beautifully if walnuts aren’t your favorite.

How to Make Shredded Brussels Sprout Candied Bacon Salad Recipe

Step 1: Candied Bacon and Walnut Magic

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this makes cleanup way easier. Toss the chopped bacon with fresh rosemary, brown sugar, maple syrup, and cayenne pepper right on the baking sheet. Spread out the mixture in an even layer and bake for about 5 minutes; this jumpstarts caramelizing the bacon. Then, add your chopped walnuts and butter, toss everything together so the nuts get coated in that buttery maple glaze, and bake for another 8-10 minutes. Keep a close eye to avoid burning – the aroma will tell you when it’s perfectly candied and crisp.

Step 2: Prepare the Greens and Dressing

While the bacon and walnuts are baking, shred your Brussels sprouts and chop the kale. I find using a food processor with the shredding attachment makes this step quick and even, but a sharp knife works just fine. Toss the greens in a large bowl. To make your cinnamon cider dressing, whisk together olive oil, apple cider vinegar, chopped shallot, fresh thyme leaves, orange zest, cinnamon, salt, and black pepper. Pour it over the greens and use your hands to massage the dressing into the leaves – this softens the kale and sprouts, making for a tender yet crunchy base.

Step 3: Assemble Your Shredded Brussels Sprout Candied Bacon Salad

Add the pomegranate arils and grated manchego cheese to the dressed greens, tossing gently to combine. Then, scatter the warm candied bacon and walnuts over the top of the salad. The key here is serving it warm enough to keep the bacon slightly melty but not so hot that it wilts the greens—this temperature contrast is what makes the salad special. If you like pepitas, sprinkle them on for an optional crunch bonus. Serve immediately and enjoy that fantastic mix of flavors and textures!

How to Serve Shredded Brussels Sprout Candied Bacon Salad Recipe

Garnishes

I like to add a sprinkle of extra manchego and a few fresh thyme leaves on top just before serving. A pinch of flaky sea salt and a light crack of black pepper elevate the flavors further. Sometimes, a drizzle of a good quality aged balsamic adds another layer of complexity that guests always appreciate.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled fish for a lighter meal, or alongside a rich stew for a balanced dinner. I’ve also served it with crusty artisan bread, which helps soak up the savory dressing and bacon glaze—always a crowd-pleaser.

Creative Ways to Present

For holiday gatherings, I sometimes serve this salad in individual mason jars layered beautifully with the ingredients visible, which makes for a fun and elegant presentation. Or, arrange it in a large wooden serving bowl with bacon and walnuts artfully scattered on top for an inviting, rustic look that guests can’t resist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad in an airtight container in the fridge and add the candied bacon separately so it doesn’t get soggy. The salad keeps well for 2-3 days, and honestly, I think the flavors deepen after a day, making leftovers even more delicious.

Freezing

I don’t recommend freezing the whole salad because the fresh greens and pomegranate don’t hold up well in the freezer. However, you can freeze leftover candied bacon and walnuts by wrapping them tightly and reheating later to recreate the salad quickly.

Reheating

To reheat leftovers, I gently warm the candied bacon and walnuts in a skillet over medium heat to crisp them back up. Then, toss them over chilled salad or warm the entire salad briefly, but not too long to avoid wilting. This keeps everything tasting fresh and vibrant.

FAQs

Final Thoughts

This Shredded Brussels Sprout Candied Bacon Salad Recipe has become one of my go-to salads because it’s festive yet straightforward, and it always impresses guests without fuss. I love how it brings out the best in humble ingredients by layering textures and flavors in such a thoughtful way. I truly hope you try making it soon—you’ll enjoy every bite as much as my family does!

Shredded Brussels Sprout Candied Bacon Salad Recipe

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• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Salad
• Method: Baking
• Cuisine: American

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Description

This Shredded Brussels Sprout Candied Bacon Salad is a vibrant and flavorful dish that combines crispy candied bacon, fresh shredded Brussels sprouts, kale, pomegranate arils, walnuts, manchego cheese, and pepitas, all tossed in a warm cinnamon cider dressing. Perfect as a hearty side or a light main, this salad blends sweet, savory, spicy, and tangy notes with a delightful crunch, creating a perfect balance of textures and flavors.

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Ingredients

Candied Bacon and Nuts

• 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

Salad Greens and Toppings

• 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

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat the oven to 400° F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Candy the Bacon and Toast Nuts: On the prepared baking sheet, toss together the chopped bacon, fresh rosemary, brown sugar, maple syrup, and cayenne pepper until evenly coated. Spread the mixture in an even layer. Bake for 5 minutes until the bacon starts to crisp. Then add the chopped walnuts and sprinkle the butter over them. Toss to coat and bake for an additional 8-10 minutes, watching closely to prevent burning, until bacon is crisp and nuts are toasted.
3. Combine Salad Greens: In a large salad bowl, combine the shredded Brussels sprouts and chopped kale, mixing them evenly.
4. Make the Cinnamon Cider Dressing: Whisk or shake together the extra virgin olive oil, apple cider vinegar, chopped shallot, fresh thyme leaves, orange zest, cinnamon, kosher salt, and black pepper in a jar or bowl until emulsified.
5. Toss Salad with Dressing and Add Toppings: Pour the dressing over the greens and massage it into the Brussels sprouts and kale to soften them. Add the pomegranate arils and grated manchego cheese, then gently toss to combine.
6. Top with Warm Candied Bacon and Nuts: Arrange the warm candied bacon and toasted walnuts over the salad. Add pepitas if using. Serve the salad warm or at room temperature for the best flavor.

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Notes

• To Make Ahead: The salad can be prepared up to 1 day in advance. Keep the candied bacon separate and add it just before serving to maintain its crispness.
• Leftovers: Leftover salad will keep well for 2-3 days in the refrigerator. It can be enjoyed either warmed slightly or chilled, depending on your preference.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 30mg