CANDIED BACON WALNUT SHAVED SPROUT SALAD WITH ROASTED SHALLOT VINAIGRETTE

Candied Bacon Walnut Shaved Brussels Sprout Salad with Roasted Shallot Vinaigrette - Olivia Adriance

5 from 2 votes

CANDIED BACON WALNUT SHAVED SPROUT SALAD WITH ROASTED SHALLOT VINAIGRETTE

A holiday-worthy salad that has everything you could ever want in a side dish. It may just end up being the star of the show!

Prep Time20

Cook Time50

Total Time1 10

Course: Salad, Salads

Cuisine: American

Keyword: Brussel sprouts, Brussels sprouts and bacon, Thanksgiving recipes, Thanksgiving salad, Thanksgiving sides

Servings:

Author: Olivia Adriance

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

The candied walnuts and the dressing can be made ahead of time. Store the nuts and the dressing in the refrigerator before adding them to the salad. Shake the dressing before using.

Nutrition