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Brussels Sprouts and Warm Bacon Salad

Ingredients

  • 6-8 slices bacon small dice
  • 2 tbsp fresh rosemary minced
  • 1 tsp brown sugar
  • 1 tsp maple syrup
  • 1/2 tsp cayenne pepper or to taste
  • 1 cup walnuts roughly chopped
  • 1 tbsp salted butter
  • 4 cups Brussels sprouts shredded
  • 2-3 cups kale chopped
  • 1 1/2 cups pomegranate arils
  • 1 cup Manchego cheese shredded

Apple Cider Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp Messina Hof Orange Muscat Mistella
  • 1 small shallot minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp orange zest
  • salt and pepper to taste

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 beginning to crisp. Add the walnuts and butter, toss to coat. Bake another 8-10 minutes, watching closely.
  • 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 pomegranates and cheese – toss.
  • Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.