Name: Information
Prep time: 2 min
Cook time: 10 min

This warm Brussels sprouts salad with bacon is anything but ordinary. The gentle heat of the honey-cider vinaigrette softens the shredded greens just enough, while the bacon adds irresistible smoky richness. The pumpkin seeds bring satisfying crunch, the cheese adds creamy, nutty depth, and fresh herbs brighten every bite. Whether it’s gracing your holiday table or elevating a weeknight dinner, this salad is the perfect marriage of comfort and freshness.

Prep time

2 min

Cook time

10 min

Servings

Ingredients

FOR SALAD

12 oz bag organic shredded Brussels sprouts, kale and cabbage mix
1-1/2 cup aged parmesan or Manchego cheese
1/2 cup organic, sprouted pumpkin seeds
6 oz pasture-raised bacon, cooked and sliced
1 medium organic shallot, diced

FOR DRESSING

3 tbsp apple cider vinegar
1/3 cup extra virgin olive oil
1/3 cup organic, raw honey
1/4 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp Pluck Southwest seasoning
1 tbsp organic fresh thyme, chopped

Directions

Step 1

In a large mixing bowl, combine your salad mix, ½ of the cheese, and pumpkin seeds. Mix with tongs to fully incorporate. Set aside.

Step 2

Over medium heat, in a sauté pan, heat olive oil. Add in your shallots and cook for 4-5 minutes. Then, add in your honey and sliced bacon and cook for another 2-3 minutes for flavors to mix. Remove from heat and let cool for 1 minute.

CHEF NOTE: This salad recipe features pasture-raised bacon. You could substitute in pancetta instead, if preferred.

Step 3

Add in salt, pepper, Pluck seasoning and thyme. Stir together.

NOTE: If you don't have fresh thyme, consider adding in any other fresh herbs or dried herbs you have on hand for flavor and health benefits.

Step 4

Pour warm vinaigrette over the salad. Mix well to combine. Top with remaining cheese. This salad is best served warm.

NOTE: Extra virgin olive oil is used in this dressing. If you don’t have this, you could instead use avocado oil.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Warm Shredded Brussels Sprouts Salad with Bacon & Honey-Cider Vinaigrette