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3.12 from 17 votes

Brussel Sprout Salad

Brussel sprout salad is full of candied hazelnuts, smoky bacon, tart pops of pomegranate seeds, and nutty Manchego cheese, all coated in the most delicious mustard vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: 100 + Salad Recipes to Obsess Over
Cuisine: American
Keyword: brussel sprout salad, brussel sprouts salad, brussels sprout salad, brussels sprouts, pomegranate, salad, salad recipe
Servings: 6
Author: Carrian Cheney

Equipment

Ingredients

Nuts

  • ½ Cup Hazelnuts roughly chopped or chopped pecans
  • ⅓ Cup Pecans chopped
  • 1 Tablespoon Butter
  • ½ teaspoon Cinnamon
  • Pinch Cardamom
  • Salt

Salad

  • 12 ounces Bacon chopped
  • 6 Cups Brussel Sprouts
  • ½ Orange zested
  • 1 ½ Cups Manchego Cheese *see notes
  • 1 ½ Cups Pomegranate Arils

Dressing

  • 1 ½ Tablespoons Bacon Grease
  • ½ Cup Olive Oil virgin
  • 1 ½ Shallots minced
  • 3 Tablespoons Apple Cider Vinegar
  • 1 ½ Tablespoons Apple Butter
  • 1 ½ Tablespoons Mustard stone ground
  • 1 ½ Tablespoons Thyme Leaves fresh
  • ½ Orange zested
  • Salt and Pepper to taste
US Customary - Metric

Instructions

For The Nuts * see note for sweet version

  • In a pan over medium heat, toast the nuts until golden, about 3 minutes stirring occasionally.
    ½ Cup Hazelnuts, ⅓ Cup Pecans
  • Add the butter, brown sugar if using, cardamom and cinnamon and stir until coated. Remove to parchment paper and sprinkle lightly with salt.
    1 Tablespoon Butter, ½ teaspoon Cinnamon, Salt, Pinch Cardamom

For the Dressing

  • Cook the bacon in a large skillet over medium heat until crisp, then drain all but 1 1/2 tablespoons of grease and place the bacon on a paper towel.
    1 ½ Tablespoons Bacon Grease, 12 ounces Bacon
  • Add the olive oil to the same skillet used to cook the bacon over high heat. When the oil is shimmering add the shallots, cooking until fragrant, 2-3 minutes.
    ½ Cup Olive Oil, 1 ½ Shallots
  • Remove from the heat and allow to cool slightly. Add the apple cider vinegar, apple butter, mustard, thyme, and orange zest. Season with salt, pepper.
    3 Tablespoons Apple Cider Vinegar, 1 ½ Tablespoons Apple Butter, 1 ½ Tablespoons Mustard, 1 ½ Tablespoons Thyme Leaves, ½ Orange, Salt and Pepper

Make the Salad

  • In a large salad bowl, combine the shredded brussels sprouts, remaining orange zest, cheese, nuts, and pomegranate arils
    6 Cups Brussel Sprouts, 1 ½ Cups Manchego Cheese, 1 ½ Cups Pomegranate Arils, ½ Orange
  • Pour the vinaigrette over the salad, tossing to combine. 
  • Top the salad with bacon and toss again.
  • Serve warm or at room temperature. 

Video

Notes

note: parmesan cheese works as well
To make sweet candied nuts add 1-2 tablespoons of brown sugar after the butter has melted.
 
Store left overs in the refrigerator

Nutrition

Serving: 1g | Calories: 753kcal | Carbohydrates: 27g | Protein: 22g | Fat: 63g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 746mg | Potassium: 734mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1015IU | Vitamin C: 93mg | Calcium: 381mg | Iron: 3mg