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Brussels Sprouts Salad With Bacon And Warm Cider Vinaigrette
This is one of my favorite ways to eat Brussels Sprouts! It's easy to make, can be made ahead and is very delicious!
Prep Time: 00:25
Cook Time: 00:10
6 cups shredded brussels sprouts (i used the food processor)
1 1/2 cups grated parmesan cheese
1/2 cup toasted and salted pecans
1 1/2 cups pomegranate seeds
6 - 8 slices bacon, cooked and chopped
4 medium shallots, thinly sliced
3 tablespoons apple cider vinegar
1 generous tablespoon hot pepper jelly (or other preserves)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 grated zest of orange
kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1In a large bowl, combine the Brussels sprouts, Parmesan cheese, pecans and pomegranate seeds.
2Cook the bacon in a cast iron skillet over medium heat until crisp. Drain onto a paper towel. Reserve bacon drippings.
3To make the vinaigrette - gently reheat the bacon drippings (you can add a little olive oil if necessary). Add the shallots and cook until fragrant, 2 - 3 minutes. Remove from the heat, cool slightly and add the apple cider vinegar, hot pepper jelly, thyme, and orange zest. Season with salt and freshly ground pepper and crushed red pepper flakes.
4Pour the warm vinaigrette over the salad and toss to combine. Top with crumbled bacon and a few pomegranate seeds. Serve warm or at room temperature.
This recipe was adapted from Half Baked Harvest.
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