Shaved Brussels Sprout Candied Bacon Salad by @halfbakedharvest

35 min

6 servings

🥓

200 g

Bacon

🌿

8 g

Fresh rosemary

🍬

4 g

Brown sugar

🍁

5 ml

Maple syrup

🌶️

1 g

Cayenne pepper

🌰

120 g

Walnuts

🧈

14 g

Salted butter

🥬

350 g

Brussels sprouts

🥬

170 g

Kale

🍇

260 g

Pomegranate arils

🧀

100 g

Manchego cheese

🫙

130 g

Pepitas

🫒

80 ml

Extra virgin olive oil

🍎

60 ml

Apple cider vinegar

🧅

30 g

Shallot

🌿

3 g

Fresh thyme leaves

🍊

6 g

Orange zest

🪵

0.7 g

Cinnamon

🧂

1.5 g

Kosher salt

⚫

0.5 g

Black pepper

  1. Preheat

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Toss
    • bacon
    • fresh rosemary
    • brown sugar

    Toss the bacon with rosemary, brown sugar, maple syrup, and cayenne pepper in a mixing bowl.

  3. Spread
    • bacon
    • walnuts
    • pepitas

    Spread the seasoned bacon on the baking sheet. Scatter the walnuts and pepitas around the bacon.

  4. Bake
    • bacon
    • walnuts
    • pepitas

    Bake for 15 min until the bacon is crisp. Stir the nuts and seeds once halfway through baking.

  5. Melt
    • salted butter
    • bacon
    • walnuts

    Melt the salted butter over the hot candied bacon mixture. Toss until the walnuts and pepitas are coated.

  6. Whisk
    • extra virgin olive oil
    • apple cider vinegar
    • shallot

    Whisk olive oil, apple cider vinegar, shallot, thyme, orange zest, cinnamon, salt, and black pepper in a bowl.

  7. Combine
    • Brussels sprouts
    • kale
    • extra virgin olive oil

    Combine the Brussels sprouts and kale in a large mixing bowl. Pour over the cinnamon cider dressing.

  8. Toss
    • Brussels sprouts
    • kale
    • pomegranate arils

    Toss the greens until evenly dressed. Fold in the pomegranate arils and Manchego cheese.

  9. Top
    • bacon
    • walnuts
    • pepitas

    Top the salad with the candied bacon, walnuts, and pepitas. Serve immediately or refrigerate for later.

Shaved Brussels Sprout Candied Bacon Salad by @halfbakedharvest

35 min

6 servings

🥓

200 g

Bacon

🌿

8 g

Fresh rosemary

🍬

4 g

Brown sugar

🍁

5 ml

Maple syrup

🌶️

1 g

Cayenne pepper

🌰

120 g

Walnuts

🧈

14 g

Salted butter

🥬

350 g

Brussels sprouts

🥬

170 g

Kale

🍇

260 g

Pomegranate arils

🧀

100 g

Manchego cheese

🫙

130 g

Pepitas

🫒

80 ml

Extra virgin olive oil

🍎

60 ml

Apple cider vinegar

🧅

30 g

Shallot

🌿

3 g

Fresh thyme leaves

🍊

6 g

Orange zest

🪵

0.7 g

Cinnamon

🧂

1.5 g

Kosher salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/9

    Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

    🍳baking sheet

  2. Step 2/9

    Toss the bacon with rosemary, brown sugar, maple syrup, and cayenne pepper in a mixing bowl.

    🥓bacon
    🌿fresh rosemary
    🍬brown sugar
    🍯pure maple syrup
    🌶️cayenne pepper
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/9

    Spread the seasoned bacon on the baking sheet. Scatter the walnuts and pepitas around the bacon.

    🥓bacon
    🌰walnuts
    🫙pepitas
    🍳baking sheet

  4. Step 4/9

    Bake for 15 min until the bacon is crisp. Stir the nuts and seeds once halfway through baking.

    🥓bacon
    🌰walnuts
    🫙pepitas
    🍳baking sheet

  5. Step 5/9

    Melt the salted butter over the hot candied bacon mixture. Toss until the walnuts and pepitas are coated.

    🧈salted butter
    🥓bacon
    🌰walnuts
    🫙pepitas
    🍳baking sheet

  6. Step 6/9

    Whisk olive oil, apple cider vinegar, shallot, thyme, orange zest, cinnamon, salt, and black pepper in a bowl.

    🫒extra virgin olive oil
    🍎apple cider vinegar
    🧅shallot
    🌿fresh thyme leaves
    🍊orange zest
    🪵ground cinnamon
    🧂kosher salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk
    🔪chef's knife
    🪵cutting board
    🧀grater

  7. Step 7/9

    Combine the Brussels sprouts and kale in a large mixing bowl. Pour over the cinnamon cider dressing.

    🥬Brussels sprouts
    🥬kale
    🫒extra virgin olive oil
    🍎apple cider vinegar
    🧅shallot
    🌿fresh thyme leaves
    🍊orange zest
    🪵ground cinnamon
    🧂kosher salt
    ⚫black pepper
    🥣mixing bowl

  8. Step 8/9

    Toss the greens until evenly dressed. Fold in the pomegranate arils and Manchego cheese.

    🥬Brussels sprouts
    🥬kale
    🍇pomegranate arils
    🧀Manchego cheese
    🥣mixing bowl

  9. Step 9/9

    Top the salad with the candied bacon, walnuts, and pepitas. Serve immediately or refrigerate for later.

    🥓bacon
    🌰walnuts
    🫙pepitas
    🥣mixing bowl

Composition

Ingredients

Types

Meat, Herbs, Sweeteners, Spices, Nuts, Dairy, Vegetables, Fruit, Seeds, Oils, Vinegars, Seasonings

Ingredients

Bacon, Fresh rosemary, Brown sugar, Maple syrup, Cayenne pepper, Walnuts, Salted butter, Brussels sprouts, Kale, Pomegranate arils, Manchego cheese, Pepitas, Extra virgin olive oil, Apple cider vinegar, Shallot, Fresh thyme leaves, Orange zest, Cinnamon, Kosher salt, Black pepper

Notes

Bacon (6-8 slices, chopped), Fresh rosemary (chopped), Maple syrup (pure), Cayenne pepper (or to taste), Walnuts (roughly chopped), Brussels sprouts (shredded), Kale (chopped, 2-3 cups), Manchego cheese (grated), Pepitas (optional), Extra virgin olive oil (for the dressing), Apple cider vinegar (for the dressing), Shallot (small, chopped), Kosher salt (to taste, for the dressing), Black pepper (to taste, for the dressing)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Gluten-free

Calories

610 kcal

Macro nutrients

Protein: 19g, Fat: 48g, Carbohydrates: 31g, Fiber: 8g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3mg, Potassium: 620mg, Sodium: 540mg

Vitamins

Vitamin C: 105mg, Vitamin K: 290mcg, Vitamin A: 750mcg RAE, Vitamin E: 4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

baking sheet, mixing bowl, whisk, chef's knife, cutting board, measuring cups, measuring spoons, grater

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish, Main Course

Occasions

Thanksgiving, Friendsgiving, Holiday dinner, Dinner party

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Tender, Juicy

Flavors

Sweet, Salty, Smoky, Tangy, Spicy, Nutty, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Keep candied bacon topping separate for best crunch), freezer : (Not recommended because the raw greens and dressing lose texture)