CANDIED BACON WALNUT SHAVED SPROUT SALAD WITH ROASTED SHALLOT VINAIGRETTE
on Dec 09, 2024, Updated Jul 22, 2025
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This kale and shaved sprout side with candied bacon walnuts is the only holiday salad you’ll ever need again!
If you’ve been tasked to bring a veggie side dish to a holiday feast, bring this.
This Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette is everything that anyone could ever ask for a side.
It’s crispy, crunchy, bright, fresh, sweet, and savory — every adjective that you want to use to describe a salad!
While salads are often viewed as a forgettable afterthought, this salad is vibrant with pops of various colors and textures.
For me, a salad is an essential component of a holiday meal. It’s one of the only dishes where you’ll find fresh and raw ingredients, a nice contrast to most of the sautéed, cooked, and baked dishes.
So go ahead and call the host and let them know that you’re making this kale-based salad over for dinner.
Chances are, you’ll be tasked with bringing it over again next year too… Enjoy!
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Key Ingredients for Shaved Brussels Sprouts Salad
For a salad, it may look like a lot of ingredients. However, I promise you every one of them is worth it! Go ahead and add these items to your grocery list.
- Bacon: Bacon always makes everything better, right? It adds a slight pop to the candied nuts. If you really want to keep this plant-based, you can omit the bacon entirely.
- Walnuts: Raw walnuts are rich in healthy fats and nutrients, like omega-3 fatty acids.
- Sweeteners: The combo of coconut sugar and maple syrup crisp up the nuts while they roast in the oven, giving them their addicting candied texture.
- Herbs and Spices: Fresh rosemary, paprika, and cayenne add a woodsy, slightly spicy element to the nuts. The cayenne is optional if you want to tame the level of heat.
Pin this recipe for later!
Pin It- Veggies: Delicata squash is one of my favorite fall veggies because it’s easier to cut than a butternut AND you can eat the skin. Shaved Brussels sprouts and curly kale add bulk to the salad. You can swap the kale for either spinach or arugula if you prefer.
- Fruit: Thinly sliced Bartlett pears add sweetness, although I’m sure crisp apples would be just as delicious. Pomegranate arils are beautiful gems that give the salad a bit more crunch. Go ahead and buy the jar of pomegranate arils as opposed to a whole pomegranate to save yourself some precious time!
- Shallots and Garlic: When roasted in the oven, these aromatics become caramelized and sweet.
- Balsamic Vinegar: Rich and complex in flavor, balsamic vinegar pairs well with all of the different flavors of this salad.
How to Make Shaved Brussels Sprout Salad with Roasted Shallot Vinaigrette
We’re going to start by making the candied walnuts. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Toss the walnuts with avocado oil, coconut sugar, maple syrup, rosemary, salt, paprika, and cayenne (if using).
Spread the walnuts evenly on the prepared sheet pan. Next, scatter the bacon pieces around the sheet pan.
Arrange the nuts and bacon so they are in an even layer, being careful not to overcrowd.
Roast for 10 minutes then toss. Roast for another 5 to 7 minutes until the bacon is crisped to your liking.
Remove the nuts from the oven and let them cool fully. Once cooled, roughly chop and set aside.
Next, roast the veggies. Raise the oven temperature to 425°F. Line a sheet pan with parchment paper.
Toss the squash with olive oil, paprika, salt, and pepper and add to the prepared sheet pan. Add the shallots and garlic to the sheet pan and toss with oil.
Roast in the oven for 25 to 30 minutes, flipping halfway through.
Once the veggies have roasted, remove them from the oven and start on the dressing.
Add the shallots and garlic to a food processor. Then, add the olive oil, balsamic, honey, salt, and pepper and process until smooth.
To assemble, add the shaved Brussels sprouts, kale, roasted squash, candied walnuts and bacon, pomegranate, and shallot dressing to a large bowl.
Toss to combine. Serve and enjoy!
More Holiday Worthy Salads:
- Shaved Brussels Sprouts Salad with Roasted Shallot Pomegranate Dressing
- Roasted Sweet Potato Kale Salad with Crispy Chickpeas
- Warm Winter Salad with Beets and Sweet Potatoes
CANDIED BACON WALNUT SHAVED SPROUT SALAD WITH ROASTED SHALLOT VINAIGRETTE
Ingredients
For the Candied Bacon Walnuts:
- 6 slices bacon, cut into ½-inch pieces
- 1 heaping cup raw walnut halves
- 1 tablespoon avocado oil
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon cayenne (optional)
For the Salad:
- 1 large delicata squash, halved, seeded, and cut into ½-inch moons
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound Brussels sprouts, shaved
- 4 cups curly kale, chopped
- ½ cup pomegranate arils
- 2 Barlett pears, thinly sliced
For the Balsamic Roasted Shallot Dressing:
- 4 small shallots (roasted)
- 2 cloves garlic (roasted)
- ¾ cup olive oil
- ⅓ cup balsamic vinegar
- 3 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Make the Candied Bacon Walnuts:
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Toss the walnuts with avocado oil, coconut sugar, maple syrup, rosemary, salt, paprika, and cayenne (if using).
- Spread evenly on the prepared sheet pan. Scatter the bacon pieces around the sheet pan. Arrange the nuts and bacon so they are in an even layer, being careful not to overcrowd.
- Roast for 10 minutes then toss. Roast for another 5 to 7 minutes until the bacon is crisped to your liking.
- Remove from the oven and let it cool fully. Once cooled, roughly chop and set aside.
Roast the Veggies:
- Increase the oven temperature to 425°F. Line a sheet pan with parchment paper.
- Toss the squash with avocado oil, paprika, salt, and pepper and add to the prepared sheet pan. Add the shallots and garlic to the sheet pan and toss with oil.
- Roast in the oven for 25 to 30 minutes, flipping halfway through.
Make the Dressing:
- Once the veggies have roasted, remove them from the oven and add the roasted shallots and garlic to a food processor.
- Add the remaining dressing ingredients (olive oil, balsamic, honey, salt, and pepper) and process until smooth.
Assemble the Salad:
- Add the Brussels sprouts, kale, roasted squash, candied walnuts and bacon, pomegranate, sliced pear, and dressing to a large bowl. Toss to combine. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad would be delish for a family gathering I have next week, the one question I have is how can I prep it so it holds up to a 4 hour road trip?
I would just prep everything and store in separate containers (the kale and brussels can be stored together) during the roadtrip, then assemble once I get there! I would also cut the pears fresh when you get there, too.
I’ve made this salad twice now. The second time I didn’t have pears or bacon at home so I used apples and chicken instead. The walnuts and the dressing are just too delicious. Thanks Olivia for sharing this recipe!
Sounds so good, Sophie! So glad you love this one. Thank you so much for taking the time to leave a comment and a review 🙂
I am not a squash fan what would you recommend to use in place of the squash?
Hi, Kayla! You could do sweet potato or just omit the squash!
Great salad, it’s now a staple in my house.
So happy to hear that! Thank you for leaving a comment and a review, Becky!