Shaved Brussels Sprouts Salad with Pomegranates and Pecans

We love pecan recipes that are full of cozy fall vibes! This salad puts us in the perfect seasonal mood with pomegranate arils from our fruit orchard, sweet and salty Sugar Fried Pecans, and a warm bacon pomegranate vinaigrette.

There are several substitutions that can be made, as this is a pretty forgiving recipe. Brussels sprouts make a great base for the salad, and a lot of grocery stores now sell them shaved. But you could definitely substitute cabbage for a less delicate crunch. If you, like us, keep an ice cube tray of bacon drippings in your freezer, then you can use that as a base for your dressing. If you’re normal, you can cook some bacon, reserve the drippings for the dressing, and add the chopped bacon to the salad. Lastly, this does include pomegranate jelly, but you can easily substitute strawberry or fig jam, or even apple butter.

• 12 oz shredded brussels sprouts (about 6 cups)

• 1 1/2 cups grated parmesan cheese

• 1 cup Sugar Fried Pecans

• 1 1/2 cups pomegranate arils (about 1 pomegranate)

• 1 chopped apple

• 6 chopped slices bacon or tablespoon bacon fat

• 2 tablespoons olive oil

• 1 medium shallot, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 tablespoon pomegranate jelly

• 1 tablespoon fresh thyme leaves

• 1 teaspoon fresh orange zest

• salt and pepper

• dash of mild hot sauce (such as Texas Pete)

In a large bowl, combine shredded brussels sprouts, parmesan, Sugar Fried Pecans, pomegranate arils, and chopped apple.

Cook bacon in medium skillet, and add to salad. Add olive oil to bacon drippings and heat until shimmering. Add shallot, cook for two minutes. Remove from heat and add apple cider vinegar, pomegranate jelly, thyme, and orange zest. Season with salt and pepper.

Combine warm dressing with salad. Serve warm, or can be made up to one day ahead and served cold.