Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing}
Together you have salty, savory and sweet with a little crunch and texture in each bite making this Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} a new year-round favorite.
Ingredients
For the Salad
- 4 cups fresh baby spinach
- 2 cups shredded Brussels sprouts
- 1 cup pecan halves
- 1/2 cup dried cranberries or dried cherries
- 12 small parmesan crisps see Recipe Link in Post
For the Warm Maple Bacon Dressing
- 1/2 pound thick cut bacon browned and crumbled reserve drippings
- 1 large or 2 small shallot thinly sliced
- 2 Tablespoons bourbon
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons apple cider vinegar or more to taste
- 2 Tablespoons real maple syrup or more to taste
- dash cayenne pepper
- salt & pepper to taste
Instructions
For the Salad
- Preheat oven to 400 degrees. Spread pecan halves in a single layer on a baking sheet. Toast for 5-7 minutes. Prepare the Parmesan Crisps according to Recipe Link in Post.
- In a medium skillet, cook bacon until it’s browned and crispy, drain on paper towels, reserving drippings.
- In a large salad bowl, toss the spinach, shaved Brussels sprouts, and dried cranberries. Sprinkle with toasted pecans and parmesan crisps.
For the Warm Maple Bacon Dressing
- To the skillet with the reserved bacon drippings, add thinly sliced shallot and saute over medium-low heat until tender. Remove from heat, whisk in the bourbon and return to heat and cook for 2 minutes. Add the olive oil, apple cider vinegar, maple syrup, pinch of cayenne, and salt & pepper and heat through, 1-2 minutes. Adjust the sweet/tart flavor by adding more maple syrup or vinegar.
- Serve warm. Add the crisply crumbled bacon to salad or dressing just before serving.