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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine Salad Greens: In a large salad bowl, combine the shredded Brussels sprouts and chopped kale, mixing them evenly.
- 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.
- 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.
- 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.
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.
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
