Brussels Sprout, Candied Bacon and Cherry Salad with Brown Butter Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 small salad portions
  • ¾ pound brussels sprouts, finely chopped
  • 4 slices bacon
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • 1 cup dried cherries
  • ½ cup hazelnuts, chopped
  • ¾ cup shaved parmesan
  • 2 tablespoons butter
  • ½ teaspoon olive oil
  • 2 teaspoons balsamic vinegar
  1. Preheat oven to 400 degrees.
  2. Rub bacon with half of brown sugar and cinnamon. Place on a baking sheet and bake for 5 minutes, flip and rub with remaining brown sugar and cinnamon. Bake another 5-7 minutes or until crispy. Cool and chop.
  3. In a salad bowl, combine brussels sprouts, bacon, cherries, hazelnuts and parmesan.
  4. In a small non-stick pan, add butter. Turn the heat on medium-high, once the butter begins to brown, swirl the pan until the butter turns a deep brown and smells nutty. Transfer to a small bowl and let cool slightly.
  5. Whisk in olive oil and balsamic vinegar. Season with salt and pepper.
  6. Toss vinaigrette with salad.
Recipe by Cooking for Keeps at