Bacon Brussels Sprouts Salad

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Two peas & their pod

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(5)

Ingredients

8 servings

2 cups Brussels sprouts, (washed and quartered)
1 tablespoon olive oil
Kosher salt and black pepper, (for seasoning)
10 strips bacon (chopped)
5 cups baby arugula
2 cups shaved Brussels sprouts*
1 1/2 cups cooked farro, (can use brown rice, wild rice, orzo, or quinoa)
1 1/2 cups seedless red grapes (halved)
3/4 cup chopped candied pecans, (or regular pecans or walnuts)
1/2 cup freshly grated Parmesan
1/4 cup champagne or white balsamic vinegar
3 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 large shallot, (finely chopped)
1 clove garlic, (finely chopped)
2/3 cup olive oil
Kosher salt and pepper, (to taste)

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Preparation

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Step 1

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer. Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.

Step 2

While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.

Step 3

In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.

Step 4

To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.