Recipe

Brussels Sprout, Bacon, Brown Rice Salad with a Pomegranate and Maple Dressing

Makes 4 starter or 2 meal servings

INGREDIENTS

• 2 Cups brussels sprouts, cleaned trimmed and halved 
• 3 tbsp olive oil 
• 3 tbsp maple syrup, divided 
• ¼ tsp crushed red pepper flakes 
• 3 slices thick cut bacon, chopped into chunks 
• 1 cup brown rice, rinsed and cooked according to package instructions 
• 4 cups loose salad greens 
• 4 large garlic cloves, sliced 
• 5 tbsp pomegranate Juice 
• Salt and pepper

INSTRUCTIONS

1. Preheat oven to 400.
2. In a bowl, toss together brussels sprouts, raw bacon bits, 1 tablespoon each olive oil and maple syrup, red pepper flakes, salt and pepper until well coated.
3. On a rimmed, non-stick oven sheet, spread sprout mixture and bake 15-20 minutes, and with a spatula turning sprouts over ½ way through, until bacon is done. Remove from heat.
4. While sprouts roast, in a saucepan add a teaspoon of oil and on a medium heat cook the sliced garlic until well done but not burnt. Add remaining maple syrup and pomegranate juice bring to a simmer and reduce for a 2-3 minutes, until the liquid coats the back of your spoon. Stir in remaining 2 tablespoons olive oil and remove from heat salt and pepper to taste.
5. To assemble salad, place a loose handful of greens, ¼ cup rice ½ cup brussels sprout mix and spoon pomegranate juice over the salad, being sure to get some of the garlic too. This can be enjoyed warm or at room temperature.

* To make ahead, all of the components can be prepared few hours in advance. If desired, the sprouts can be quickly reheated at 400 for a few minutes.