Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette
Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette is the perfect side dish for the winter months and holiday season! Slightly sweet, savory, salty and crunchy, this hearty salad strikes a beautiful balance because it's a little bit sweet, a little bit salty and a LOT a bit delicious.
What you need
tbsp unsalted butter
cup granulated sugar
cup pecan pieces
pinch kosher salt
pinch ground cinnamon
tbsp bacon fat, (from the bacon below)
garlic clove, minced
tbsp apple cider vinegar
tbsp grainy mustard
tsp honey
black pepper, to taste
oz brussel sprouts, trimmed and chopped finely
slice bacon, chopped and fried (reserve the fat for the vinaigrette)
cup dried cranberries, 80g
cup bleu cheese crumbles, 50g
cup candied pecans, (see recipe above)
vinaigrette dressing, (see recipe above)
Instructions
Make the Caramelized Pecans 2 Melt the butter in a nonstick skillet over medium heat, 3 While the butter melts, line a baking sheet with parchment paper or a nonstick baking mat. This will be used to cool the pecans. They will stick if you do not line the pan! 4 Add the sugar to the skillet. Season with salt and cinnamon. Cook for 2-3 minutes, or until the sugar begins to melt. 24 Add the pecans to the skillet. Move the ingredients around the skillet frequently with a rubber spatula so they don’t burn. (Please keep an eye on them. This is not a task where you should be focusing on anything else, as this can burn very easily, especially toward the end of the process.) 7 Continue stirring until the nuts are fully coated, then transfer immediately onto the prepared baking sheet. 8 Separate the nuts on the baking sheet with the rubber spatula into a single layer so they don’t stick together. If they cool together, you’ll have a hard time breaking them apart. 9 The candied coating will harden in about 5-10 minutes, then you can enjoy these! Make the Warm Bacon Vinaigrette 12 Cook the bacon in a nonstick skillet over medium heat until the fat has rendered and the meat is browned and crisp. 13 Remove the bacon from the pan, and set aside for the salad. Leave the fat in the skillet. 14 Add the garlic to the skillet, and cook until fragrant, about 1-2 minutes. 23 Remove the fat and the garlic from the skillet, and pour carefully into a mason jar (or another container that can withstand heat.) 15 Measure the apple cider vinegar into the jar. Next, add the Dijon mustard, honey and black pepper. 16 Place the cap on the jar, and shake until combined. Similarly, you can whisk them together if you prefer. 17 Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.) Make the Brussels Sprouts Salad 20 Combine the trimmed and finely chopped Brussels sprouts, the cooked bacon (from the vinaigrette portion), dried cranberries, feta cheese and the candied pecans in a LARGE mixing bowl. 21 Pour on the vinaigrette, and toss using tongs until all the ingredients are coated. 22 Serve immediately, and enjoy, sprinkling additional feta, candied pecans and bacon on top of the finished salads if so desired.View original recipe
