Candied Bacon Walnut Shaved Sprout Salad With Roasted Shallot Vinaigrette

A holiday salad with a perfect combination of crisp, crunchy, bright, fresh, sweet, and savory flavors.

By @olivia.adriance

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 heaping cup raw walnut halves
• 1 tbsp avocado oil
• 1 tbsp coconut sugar
• 1 tbsp maple syrup
• 1 tbsp fresh rosemary
• 0.5 tsp salt
• 0.5 tsp paprika
• 0.125 tsp cayenne
• 6 slices bacon
• 1 large delicata squash
• 2 tbsp avocado oil
• 1 tsp paprika
• 1 tsp salt
• 0.25 tsp pepper
• 4 small shallots
• 2 cloves garlic
• 0.75 cup olive oil
• 0.33 cup balsamic vinegar
• 3 tsp honey
• 0.25 tsp salt
• 0.25 tsp pepper
• 1 lb brussels sprouts
• 4 cups curly kale
• 0.5 cup pomegranate arils
• 2 pieces bartlett pears

Instructions

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Toss the walnuts with avocado oil, coconut sugar, maple syrup, chopped rosemary, salt, paprika, and cayenne (optional).
3. Spread the walnut mixture evenly on the prepared sheet pan. Scatter the bacon pieces around the sheet pan and arrange in an even layer.
4. Roast for 10 minutes, then toss. Roast for another 5-7 minutes until the bacon is crisped to your liking. Remove from the oven and allow to cool fully. Once cooled, roughly chop and set aside.
5. Preheat your oven to 425°F. Line a sheet pan with parchment paper.
6. Toss the delicata squash with avocado oil, paprika, salt, and pepper. Add to the prepared sheet pan.
7. Add the shallots and garlic to the sheet pan and toss with oil. Roast in the oven for 25-30 minutes, flipping halfway through.
8. Once the veggies have roasted, remove them from the oven and add the shallots and garlic to a food processor. Add olive oil, balsamic vinegar, honey, salt, and pepper. Process until smooth.
9. Add the shaved brussels sprouts, chopped kale, roasted squash, candied walnuts and bacon, pomegranate arils, and dressing to a large bowl. Toss to combine.