halfbakedharvest4.1
Caramelized Brussels Sprout Pecan Salad w/Bacon + Caramel Apple Vinaigrette.
This is a warm salad with all the fixins. There are caramelized brussels sprouts, apples, pecans, crispy bacon, blue cheese and the sweetest, savoriest caramel apple vinaigrette that can be kind of addicting.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
- ●blender
- ●food processor
- ●sauce pot
📝 Preparation Steps
1
Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil, heat over high heat. Add garlic and saute for ⏱️ 30 seconds. Add the brussels sprouts and chopped onions in a single layer and sprinkle with brown sugar and salt. Let sit ⏱️ 1 minute and stir. Continue to saute for another ⏱️ 4-5 minutes, until bright green and tender. Now add the apples and cook another ⏱️ 3-5 minutes. Remove the pan from the heat and stir in the the pecans and dried cherries from the Vibrant Blue SaladSavor toppings. Divide the salad among plates and top with Vibrant Blue SaladSavors blue cheese. Drizzle with the caramel apple vinaigrette and the crispy bacon.
olive oil1 tablespooncup olive oil1/2garlic (minced or grated)1 clovebrussels sprouts (stems removed and sliced)1 poundbrown sugar3 tablespoonscup brown sugar1/3
2
Caramel Apple Vinaigrette
3
Add the apple cider, brown sugar and chopped apples to a medium sauce pot and bring to a boil, boil for about 10 to ⏱️ 15 minutes or until the cider has reduced to about 1/2 cup and is slightly thick and syrupy. Remove from heat and add the cider vinegar and sage leaves. Pour the mixture into a food processor or blender and add the olive oil, pinch of cayenne, salt and pepper. Pulse the vinaigrette a few time to mince the apples (do not puree the apples). Taste and season with more salt and pepper if desired. Keep the dressing in the fridge for up to 4 days.
apple cider2 cupsapple cider vinegar1 tablespoonbrown sugar3 tablespoonscup brown sugar1/3olive oil1 tablespooncup olive oil1/2salt and pepper (to taste)
Nutrition Facts
calories
376 kcal
fat Content
31 g
serving Size
4 g
fiber Content
5 g
sugar Content
36 g
sodium Content
357 mg
protein Content
7 g
cholesterol Content
20 mg
carbohydrate Content
47 g
saturated Fat Content
7 g
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