Description
A vibrant and flavorful salad featuring shredded Brussels sprouts, kale, pomegranate arils, and manchego cheese, topped with warm candied bacon and walnuts. The salad is dressed in a zesty cinnamon cider vinaigrette, delivering a perfect balance of sweet, savory, and spicy notes, ideal for a hearty side or light main.
Ingredients
Scale
Salad
- 6-8 slices bacon, chopped
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon brown sugar
- 1 teaspoon pure maple syrup
- 1/2 teaspoon cayenne pepper, or to taste
- 1 cup roughly chopped walnuts
- 1 tablespoon salted butter
- 4 cups shredded Brussels sprouts
- 2-3 cups chopped kale
- 1 1/2 cups pomegranate arils
- 1 cup grated manchego cheese
- 1 cup pepitas (optional)
Cinnamon Cider Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 small shallot, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon orange zest
- 1/4 teaspoon cinnamon
- Kosher salt and black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the candied bacon and walnuts: On the prepared baking sheet, toss the chopped bacon with rosemary, brown sugar, maple syrup, and cayenne pepper. Spread the mixture in an even layer and bake for 5 minutes until the bacon starts to crisp. Then, add the chopped walnuts and butter to the baking sheet, toss everything to coat evenly, and continue baking for another 8-10 minutes while closely monitoring to achieve a perfect glaze and crispiness.
- Combine the greens: In a large salad bowl, mix together the shredded Brussels sprouts and chopped kale, creating the fresh green base of your salad.
- Make the dressing: In a small bowl or jar, whisk or shake together the olive oil, apple cider vinegar, chopped shallot, fresh thyme leaves, orange zest, cinnamon, kosher salt, and black pepper until well combined.
- Toss the salad with dressing and toppings: Pour the prepared cinnamon cider dressing over the greens and gently massage it into the Brussels sprouts and kale to soften them slightly. Add the pomegranate arils and grated manchego cheese, tossing until evenly distributed.
- Finish and serve: Arrange the warm candied bacon and walnuts atop the salad, adding pepitas if using. Serve the salad warm or at room temperature for maximum flavor and texture.
Notes
- For extra crunch and nutrition, pepitas can be added or omitted to suit your preference.
- You can substitute manchego cheese with aged Parmesan if unavailable.
- Adjust the cayenne pepper according to your heat tolerance.
- This salad can be made ahead by preparing the dressing and chopping greens, then assembling just before serving.
- Use parchment paper to make cleanup easy and prevent bacon from sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 460mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
