Shredded Brussels Sprout and Bacon Salad
Cuisine: Salad
Prep time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • ¾ cup pecan halves
  • 2 tbsp. maple syrup
  • ½ tsp. cinnamon
  • Pinch cayenne pepper
  • 1 lb. Brussels sprouts, ends trimmed
  • 6 slices bacon, chopped
  • ¾ cup water
  • ¼ cup apple cider vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 pomegranate, arils removed
Instructions
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray or use parchment paper.
  2. In a small bowl, toss together pecans, maple syrup, cinnamon, and cayenne pepper. Spread on the prepared pan and toast for 10-12 minutes until fragrant. Remove and set aside to cool.
  3. Meanwhile, shred the Brussels spouts using a food processor, Mandolin, or carefully slicing with a knife. Transfer to a large bowl.
  4. In a small frying pan, cook bacon until browned. Remove the pan from heat, then add water, vinegar, sugar, salt, pepper, and pepper.
  5. Drizzle the dressing over the Brussels sprouts and toss to combine. Top with pomegranate arils and toasted pecans and serve.
  6. If making this in advance, wait to add the pecans and vinaigrette until before serving. Salad is best enjoyed warm or at room temperature.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/shredded-brussels-sprout-and-bacon-salad/