When I was growing up in Chicago, my dad made this amazing salad for every holiday or every time they had friends over. It was so simple, made with shredded escarole lettuce and a warm bacon and apple cider vinaigrette. It wasn’t a salad that was going to fill you up too much and ruin your meal, but it was the perfect way to start the meal. Sadly, I have a hard time finding that lettuce here in Washington so it’s not a part of our holiday. But this shredded Brussels sprout and bacon salad will be! It has the same warm bacon vinaigrette that I loved growing up, pomegranate seeds, and toasted pecans.
This is a great salad to make ahead and just dress before serving. I really love it with the dressing drizzled on it warm, but if it cools to room temperature because you’re busy hosting/entertaining/enjoying Thanksgiving, that’s totally fine too! The dressing is really easy to make and it’s all made in the same pan that the bacon fries in. No one needs to dirty more than one dish to make something as easy as salad dressing.
I’m not sure when Brussels sprouts started becoming as popular (or more popular?) than green beans as a Thanksgiving side dish, but I’m certainly not upset about it. I do love both though! I have to limit myself when it comes to side dishes because otherwise I just want to make so many things. I would love to add glazed carrots to our Thanksgiving menu because I think they’re just so tasty and the leftovers freeze well. And I’m so torn between a delicious sweet potato casserole and mashed potatoes! Is it to much to have both? Thanksgiving is definitely a holiday that supports carbs.
No matter what your Thanksgiving menu plans are, this shredded Brussels sprout salad with bacon belongs on your holiday table. It would be great for Christmas too!
- 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
- Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray or use parchment paper.
- 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.
- Meanwhile, shred the Brussels spouts using a food processor, Mandolin, or carefully slicing with a knife. Transfer to a large bowl.
- In a small frying pan, cook bacon until browned. Remove the pan from heat, then add water, vinegar, sugar, salt, pepper, and pepper.
- Drizzle the dressing over the Brussels sprouts and toss to combine. Top with pomegranate arils and toasted pecans and serve.
- If making this in advance, wait to add the pecans and vinaigrette until before serving. Salad is best enjoyed warm or at room temperature.
- Enjoy!
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