I made this salad for Thanksgiving and it seriously might be one of my new favorite things. It is SO GOOD. Like, the kind of salad you actually get excited about eating. Dang, now I want it right now. It’s also incredibly easy to make, which is a must and a huge bonus in my opinion.
Chopped Kale, Crispy Brussels Sprouts, & Candied Bacon Salad
Ingredients:
- 4-6 cups of kale, chopped with scissors
- 1 15oz bag of frozen sliced brussels sprouts (you can also buy fresh and slice up yourself but this would take a lot longer!)
- 1 package bacon
- 1/4 cup light brown sugar
- Manchego cheese
- Chopped walnuts
- Cranberries
- Olive oil & vinegar dressing
Directions:
- preheat oven to 325 degrees & line a baking sheet with parchment paper (for use for bacon)
- cook the frozen brussels sprouts with olive oil over medium heat for 30-40 minutes (low & slow as possible!) stirring frequently until they are crispy
- massage the kale with olive oil and place in a large salad bowl
- use kitchen scissors to cut up bacon into approximately 1 inch pieces. spread out onto parchment paper lined baking sheet. sprinkle the brown sugar over the bacon and press into the bacon, flipping the pieces over and doing both sides. Then place into the oven for 20-25 minutes or until bacon is cooked slightly crispy and the sugar has caramelized.
- Once the bacon is done, lift up entire parchment paper with bacon on it, and place over a wire rack to cool. You could also put it on another baking sheet to cool as well.
- Once bacon is cooled and the brussels sprouts are done, layer onto the kale
- Then add the walnuts and cranberries
- Finely grate the manchego cheese over top of the salad
- Toss just before serving, and drizzle the dressing over top.
Let me know if you give it a try! Hope you enjoy!
xo,
Bess
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