Warm Brussels Sprout Salad with Chile-Lime Roasted Walnuts

Love cooking, baking and creating delicious food. I am Celiac so most foods are gluten free, or I have modified them to make them gluten free.

Quick Tip For optimal freshness, keep your California walnuts in the fridge or freezer instead of the pantry.

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subheading: HERE’S THE RECIPE:

For the walnuts

▪️ 1 cup California walnuts

▪️ 1 tbsp olive oil

▪️ 1 tbsp honey

▪️ 1 tbsp lime juice

▪️ 1 tsp chili powder

▪️ 1 tsp paprika

▪️ 1 tsp ground coriander

▪️ 1 tsp garlic powder

▪️ ½ tsp fine salt

▪️ ½ tsp lime zest

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For the vinaigrette

▪️ ¼ cup olive oil

▪️ 3 tbsp lime juice

▪️ 1 tbsp honey

▪️ ¼ tsp kosher salt

▪️ ⅛ tsp black pepper

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For the salad

▪️ 1 tbsp olive oil

▪️ 1 pound Brussels sprouts, washed, stems removed, and shredded

▪️ 6 slices bacon, cooked and chopped

▪️ ½ cup shredded parmesan cheese

▪️ ½ cup pomegranate seeds

Toss together all the ingredients for the walnuts in a medium bowl. Arrange on a single layer on a baking sheet lined with parchment paper, and bake at 350°F for 10 minutes, stirring halfway through. Transfer to a plate to cool.

Add all the ingredients for the vinaigrette in a small jar or bowl and whisk or shake to combine.

Cook the shredded Brussels sprouts in a medium skillet with the olive oil over medium-high heat for 5 to 8 minutes, until they start to soften.

Transfer the cooked Brussels sprouts to a large bowl. Add in the roasted walnuts, chopped bacon, parmesan cheese, pomegranate seeds, and the vinaigrette. Toss together to combine, then serve.

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