Shaved Brussels Sprout Candied Bacon Salad | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Shaved Brussels Sprout Candied Bacon Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: McCormick® Whole Black Pepper; David's Kosher Salt; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Navel Oranges; McCormick® Ground Thyme; Colo-Pac Produce, Inc. Shallots Onions; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Asturi Bruschettini, Classico Virgin Olive Oil; Flanigan Farms Pepitas, Unsalted; Lucerne Cheese Slices, Sharp Cheddar, Snacker Cuts; DJ Forry Pomegranate Arils; Cal-Organic Farms Organic Green Kale Bunch; Brussel Sprouts Package; Land O Lakes Butter, with Olive Oil & Sea Salt; Open Nature Shelled Walnuts; McCormick® Ground Cayenne Red Pepper; Imperial Sugar Light Brown Sugar; O Organics Maple Syrup, Organic, 100% Pure; O Organics Rosemary, Organic; Sliced Bacon

Print recipe

Shaved Brussels Sprout Candied Bacon Salad

Serves 620 mins prep10 mins cook

Completely yummy atop this holiday salad. There never seems to be enough of them. This salad is bright, yummy, festive, and perfect for holiday entertaining!

2 servings

What you need

⅕ pc pepper

⅕ pc kosher salt

⅕ pc ground cinnamon

⅕ pc orange

⅕ pc thyme

⅕ pc shallot

⅕ pc apple cider vinegar

⅕ pc extra-virgin olive oil

⅕ pc unsalted pistachios

⅕ pc extra sharp cheddar cheese

⅕ pc pomegranate arils

⅔ pc kale

⅔ pc brussel sprouts

⅕ pc salted butter

⅕ pc walnut

⅕ pc cayenne

⅕ pc light-brown sugar

⅕ pc maple syrup

⅕ pc rosemary

⅕ pc bacon

Instructionskeyboard_arrow_up

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.

View original recipe