Roasted Brussels Sprout and Kale Salad with Candied Bacon
Rated 5 stars by 1 users
Our take on this delicious classic from recipe guru, Half Baked Harvest. This salad is a flavor explosion of salty, sweet and savory. With FOND infused brussles sprouts and kale, sweet candied bacon, tangy goat cheese and bright pomegranate arils, this salad will quickly become a favorite.
Ingredients
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1 jar of FOND bone broth, any flavor
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6-8 slices bacon, chopped
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2 Tbsp rosemary, freshly chopped
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1 tsp brown sugar
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1 tsp pure maple syrup
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1/2 tsp cayenne pepper, or to taste
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1 cup walnuts, roughly chopped
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1 tbsp butter, salted
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4 cups Brussles sprouts, shredded
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2-3 cups chopped kale
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1 1/2 cups pomegranate arils
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1 cup grated manchego cheese
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1 cup pepitas, optional
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1/3 cup extra virgin olive oil
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1/4 cup apple cider vinegar
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1 small shallot, chopped
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1 Tbsp fresh thyme
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1 Tbsp orange zest
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1/4 tsp cinnamon
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Celtic salt and black pepper
Cinnamon Cider Dressing
Directions
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer. Bake for 5 minutes, until the bacon is crisping. Add the walnuts and butter, toss to coat. Bake another 8-10 minutes, watching close.
In a large stockpot, pour 1 jar of FOND and bring to a boil. Add in Brussles sprouts and kale and reduce the heat to a simmer for 5 minutes.
In a large salad bowl, combine the Brussels sprouts and kale.
To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss.
Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.
