Ingredients:
For the Salad:
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6-8 slices bacon, chopped
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2 tablespoons chopped fresh rosemary
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2 teaspoons maple syrup
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1/2 teaspoon cayenne pepper
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1 cup roughly chopped Cinnamon Activated Native Texas Pecans
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4 cups shredded Brussels sprouts
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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
For the Dressing:
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1/3 cup olive oil
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1/4 cup apple cider vinegar
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1/4 cup apple cider vinegar
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1 tablespoon fresh thyme leaves
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1 tablespoon orange zest
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1/4 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400° F. Line a baking sheet with aluminum foil.
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On the baking sheet, toss together the bacon, rosemary, maple, and cayenne. Arrange in an even layer. Bake for 8 minutes, until the bacon is crisping. Add the Activated Pecans and toss to coat. Bake another 8-10 minutes, watching close.
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In a large salad bowl, combine the Brussels sprouts and kale.
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To make the dressing, whisk together all ingredients in a bowl.
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Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese – toss.
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Arrange the warm bacon and walnuts over the salad.
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Serve warm or at room temperature.