Shredded Brussels Sprouts Salad
For a tasty winter salad, try Shredded Brussels Sprout Salad. It’s got all of the components that make a great salad…Brussels sprouts and kale as the base, shredded Manchego cheese, pepita seeds, pomegranate seeds, bacon/walnut crumble and a cinnamon-cider dressing to toss it all in! Wow! That’s all I can say!
It’s hearty, healthy, delicious and pretty…could you ask for anything more?
Make the bacon/walnut crumble by tossing together bacon, rosemary, brown sugar, maple and cayenne. Bake it for 5 minutes, add the walnuts and butter and bake for another 8-10 minutes and then set aside.
In a large bowl combine the Brussels sprouts and kale.
Make the dressing by whisking all of the ingredients together in a jar.
Pour the dressing over the greens and massage into the greens. Add the pomegranate seeds and cheese and toss together.
Arrange the bacon/walnut crumble over the top and serve warm or at room temperature.
I love that you can make the salad a day ahead. Just add the candied bacon right before serving. And because the greens are hearty, they will keep in the fridge (assuming there are leftovers, which there most likely won’t) for a day or two. The salad is wonderful cold, straight from the fridge!
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Shredded Brussels Sprouts Salad
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 6-8 slices bacon, chopped
- 2 tbsp chopped fresh rosemary
- 1 tsp brown sugar
- 1 tsp pure maple syrup
- 1/2 tsp cayenne pepper, or to taste
- 1 cup roughly chopped walnuts
- 1 tbsp unsalted butter
- 4 cups shredded Brussels sprouts
- 2-3 cups chopped kale
- 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 tbsp fresh thyme leaves
- 1 tbsp orange zest
- 1/4 tsp cinnamon
- kosher salt and black pepper
Instructions
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
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. Remove from the oven when walnuts are brown and bacon is crisp. Set aside.
In a large salad bowl, combine the Brussels sprouts and kale.
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 pomegranate seeds and cheese and toss.
Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.
Chef’s Notes:
To Make Ahead: the salad can be made up to 1 day ahead. Add the candied bacon before serving.
Leftovers: leftovers will keep well for 2-3 days. This salad is delicious warmed or chilled.
Recipe from Half Baked Harvest
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