Description

This Shredded Brussels Sprout Candied Bacon Salad is a flavorful autumn-inspired dish combining crispy candied bacon, fresh rosemary, crunchy walnuts, and nutrient-packed kale and Brussels sprouts. Tossed with a subtly spiced cinnamon cider dressing and topped with pomegranate arils, manchego cheese, and optional pepitas, this salad offers a perfect balance of sweet, savory, and tangy notes. Ideal as a hearty side or a light main dish, it can be served warm or at room temperature for versatile enjoyment.

Ingredients

Scale

For the Candied Bacon and Walnuts

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

For the Salad Base

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)

For the 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

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 Walnuts: On the prepared baking sheet, toss together the chopped bacon, chopped fresh rosemary, brown sugar, pure maple syrup, and cayenne pepper, spreading the mixture in an even layer. Bake for 5 minutes until the bacon starts to crisp. Then add the chopped walnuts and salted butter, tossing to coat evenly. Continue baking for another 8-10 minutes, keeping a close watch to avoid burning, until the bacon is fully crisp and walnuts toasted.
Combine Salad Greens: In a large salad bowl, combine the shredded Brussels sprouts and chopped kale to create the salad base.
Make the Dressing and Toss Salad: 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. Pour this cinnamon cider dressing over the greens and massage it into the Brussels sprouts and kale to soften and infuse flavor. Add the pomegranate arils and grated manchego cheese and toss gently to combine.
Assemble and Serve: Top the salad with the warm candied bacon and toasted walnuts. Optionally sprinkle pepitas on top for added crunch. Serve the salad warm or at room temperature for best flavor.

Notes

To Make Ahead: Prepare the salad up to 1 day ahead without the candied bacon. Add the candied bacon just before serving to maintain its crispness.
Leftovers: Store leftovers in an airtight container for 2-3 days. This salad is delicious served warmed or chilled according to preference.
Adjust Cayenne Pepper: Modify the cayenne pepper quantity to suit your preferred spice level.
Walnut Toasting: Watch walnuts carefully during baking to prevent them from burning.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 35 mg