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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 mins
Cook Time 15 mins
Course Salad
Servings 4

Ingredients
  

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

Instructions
 

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.