Shredded Brussels Sprout Candied Bacon Salad
Serves 6
20 mins prep
15 mins cook
35 mins total
A festive, sweet, tangy, and spicy salad that's easy to make ahead and looks so pretty on the table!
Cinnamon Cider Dressing
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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.
