Brussels sprouts are definitely a crowd divider – if you asked me 3 years ago whether I liked them, I’d say no. They often conjure memories of an earthy, cabbage-y stink and many people have only had them boiled to an off-green, mealy disappointing bowl cast aside for, well, literally anything else. All of that is about to change: Dressed with a sweet and savory dressing, charred and tossed in bacon fat, and smoky to boot, you’re going to love these sprouts!
Warm Brussels Sprout Salad
A hearty, winter salad great as a thanksgiving side dish or a whole dinner on a light vegetarian night
- 1 pound of brussels sprouts
- 1/2 medium pomegranate
- 1 shallot
- 1/4 c roasted pepitas
- 1/4 c goat cheese
- 4 slices of thick cut bacon
- 1 T fish sauce
- 1/2 T maple syrup
- 2 T grape seed oil
- 1 T lemon juice
- 1/2 t whole grain mustard
1. Start with getting your ingredients prepared. Halved and de-root your sprouts and rinse them down. Score your pomegranate around the outside and soak it in cool water. Slice the bacon into batons. Thinly slice the shallot and soak it in some water to take the edge off. Finally, juice your lemon and reserve in a small bowl.
2. Next, reheat a cast iron skillet and fry up the bacon – once crispy, drain with a slotted spoon. Reserve the bacon fat in the pan and add a little olive oil if the pan is looking a little dry. Add the brussels sprouts to the pan and watch out for a little splattering. Leave them cut side down for 3-5 minutes or until a little charred and browned. Toss it around and continue sautéing for another 5 minutes. Sprinkle some smoked salt if you have any on hand – if not, sea salt is totally fine!
3. Turning your attention to the vinaigrette, combine all ingredients in a small jar and shake to emulsify.
Once everything looks perfect, transfer all ingredients to a bowl and toss to incorporate. We’ve paired this dish with our deep fried turkey breast, so we hope you’ll consider checking that post out as well. Enjoy!