Brussels Sprout Kale Fall Salad
Brussels Sprout Kale Fall Salad
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Ingredients
6 slices of bacon, chopped
1 cup chopped walnuts
¼ cup brown sugar
4 cups chopped kale
2 cups Brussels sprouts, shaved
1 cup pomegranate seeds
½ cup olive oil
¼ cup apple cider vinegar
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1 tbsp Morton & Bassett Ground Cinnamon
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1 tbsp Morton & Bassett Thyme
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½ tbsp Morton & Bassett Orange Peel
¼ cup honey
1 shallot chopped
¼ cup shaved manchego cheese
Directions
Preheat your oven to 350 degrees.
Arrange chopped bacon and walnuts on a parchment paper-lined baking sheet. Coat with ⅛ cup of honey, brown sugar, ½ tbsp M&B Ground Cinnamon, and ½ tbsp M&B Thyme. Mix well until evenly coated.
Bake bacon and walnuts for 20-25 minutes until browned.
For the dressing, combine olive oil, apple cider vinegar, remaining ⅛ cup honey, ½ tbsp M&B Thyme, ½ tbsp M&B Ground Cinnamon, M&B Orange Peel, and chopped shallot. Mix well
In a large bowl, add chopped kale and shredded Brussels sprouts and coat with half the dressing. Toss well.
Top salad with pomegranate seeds, manchego, bacon, and walnut mixture and toss. Finish off with the rest of the dressing and enjoy!