Shredded Brussels Sprouts Salad with Warm Honey-Cider Vinaigrette

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 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.

This recipe uses Pluck Spicy  and can easily be swapped out with All-PurposeZesty Garlic , or Pure.


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. 

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.

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.

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



12 ounces 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 ounces pasture-raised bacon, cooked and sliced

1 medium organic shallot, diced


3 tablespoons apple cider vinegar

1/3 cup extra virgin olive oil

1/3 cup organic, raw honey

1/4 teaspoon Salt

1/4 teaspoon ground Black Pepper

1/2 teaspoon Pluck spicy seasoning

1 tablespoon organic fresh thyme, chopped


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