This Roasted Brussels Sprout Salad features quickly roasted Brussels sprouts topped with a warm bacon vinaigrette, goat cheese, candied hazelnuts, pomegranate seeds, and homemade chickpea croutons. Perfect for a winter meal.
Step 1: Heat the bacon in a pan over medium heat until crispy, then set aside.
Step 2: Add shallots to the rendered bacon fat, add cider vinegar, and bring to a boil.
Step 3: Pour the mixture into a jar, season with salt and pepper, add Dijon mustard, and shake well.
Step 4: Roast the shredded Brussels sprouts at 400°F for 20 minutes.
Step 5: Add goat cheese directly on the sheet pan.
Step 6: Add the dressing to the Brussels sprouts and toss.
Step 7: Plate the salad and top with candied hazelnuts, pomegranate seeds, and chickpea croutons.
Step 8: For the croutons, pulse the chickpeas in a food processor, add olive oil, and bake at 400°F until golden brown and crunchy.
