Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing}
Libby with Lemony Thyme
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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
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
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.