Shredded Brussels Sprout Candied Bacon Salad

Shredded Brussels Sprout Candied Bacon Salad

from halfbakedharvest.com
Dinner salad
35 min
6 servings
506 kcal / serving

A festive, sweet, tangy, and spicy salad that's easy to make ahead and looks so pretty on the table!

Ingredients

  • 6slices bacon, chopped
  • 2 tablespoonschopped fresh rosemary
  • 1 teaspoonbrown sugar
  • 1 teaspoonpure maple syrup
  • ½ teaspooncayenne pepper, or to taste
  • 1 cuproughly chopped walnuts
  • 1 tablespoonsalted butter
  • 4 cupsshredded brussels sprouts
  • 2 cupschopped kale
  • 1 ½ cupspomegranate arils
  • 1 cupgrated manchego cheese
  • 1 cuppepitas (optional)
  • ⅓ cupextra virgin olive oil
  • ¼ cupapple cider vinegar
  • 1 smallshallot, chopped
  • 1 tablespoonfresh thyme leaves
  • 1 tablespoonorange zest
  • ¼ teaspooncinnamon
  • kosher salt and black pepper

Directions

  1. 1

    1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer. Bake for 5 minutes, until the bacon is crisping. Add the walnuts and butter, toss to coat. Bake another 8-10 minutes, watching close.3. In a large salad bowl, combine the Brussels sprouts and kale.4. To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss. 5. Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.