Powered by
Shredded Brussels Sprout Bacon Salad and Warm Cider Vinaigrette
Serves 2
20 mins prep
10 mins cook
30 mins total
This shredded brussels sprout bacon salad has quickly become one of my favorites. It's quick, festive, and so delicious. Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that's sweet and tangy.
Scan QR-code and claim coupon for $4 cashback on Kerrygold Grass-Fed Salted Butter Sticks
1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature.