Shredded Brussels Sprout Candied Bacon Salad

Shredded Brussels Sprout Candied Bacon Salad

from halfbakedharvest.com
6 servings

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)
  • 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

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.