Shredded Brussel Sprout Salad with Bacon and Pomegranate
I found this recipe on Half Baked Harvest over a year ago and as soon as I saw it I was obsessed. It has ALL the delicious things! I love a really crunchy salad in the winter- limp leaves are only for the summer salads in my head (and my gut). This is the PERFECT salad for a holiday gathering to brighten up the table and to offer a little something healthy and green. I did edit the recipe a tad- less bacon, mashed apple, and I offer you my pro tip. This salad makes enough for 6 really large servings. My kids only eat a taste if I make them (missing out!) and I think it’s fabulous as leftovers. To be totally honest, I just ate it for breakfast with an egg over easy on top. YUM! You have to use less olive oil when you mix up the salad the first time. If you go all out with 1/3 cup, it’s going to be pretty soggy the next day. I do a healthy tablespoon or two, see how much got soaked up, and then add a little more if needed. Trust me on this one, you will want to eat this the next day. Enjoy!!
INGREDIENTS
6 cups shredded brussel sprouts (about one 12 ounce bag)
1 1/2 cups grated parmesan cheese
1/2 cup toasted pecans (or other nut of choice)
1 1/2 cups pomegranate arils
4 slices bacon, cooked and chopped
1/3 cup extra virgin olive oil (divided)
1 medium shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon apple butter or ¼ apple peeled & mashed
1 tablespoon fresh thyme leaves or ½ tablespoon dried
Salt and pepper
pinch of crushed red pepper flakes
INSTRUCTIONS
Combine the brussels, cheese, nuts, and pomegranate in the bowl you’ll serve the salad in .
Cook your bacon, crumble and set aside.
Heat oil in the same skillet on high, add shallots and cook until soft. Add vinegar, apples or apple butter, thyme, salt and pepper and red pepper flakes (don’t be scared.) Stir.
Add the dressing to the salad and toss! Top with bacon. Don’t forget to under-dress so that if you have leftovers they will not be too soggy!
