Ingredients

  • 6 cups thinly shaved Brussels sprouts
  • ½ cup dried cherries
  • ½ cup pumpkin seeds, toasted
  • Salt and pepper, to taste
  • 1 cup Miso Dressing, divided (recipe follows)
  • 1 cup blue cheese crumbles
  • 1 cup Smithfield Bacon Bits, warmed
  • 1 cup Pickled Red Onions (recipe follows)

Miso Dressing

  • 1 cup white miso
  • 8 Tbsp rice wine vinegar
  • 8 Tbsp soy sauce
  • 8 Tbsp sesame oil
  • ¼ cup minced ginger
  • ¼ cup water

Pickled Red Onions

  • 4 cups sliced red onions
  • 2 Tbsp salt
  • ¼ cup sugar
  • 2 cups red wine vinegar
  • ¼ cup red beet juice

Details

Product:

Bacon Bits

Meal Course:

Dinner, Lunch

Dish Type:

Soup/Salad

Preparation

  1. In large bowl, combine Brussels sprouts, dried cherries, and toasted pumpkin seeds.
  2. Season with salt and pepper, and toss with ¾ cup Miso Dressing.
  3. Mix salad, and add more dressing if needed.
  4. Portion salad into 4 wide bowls.
  5. On top of each salad, sprinkle blue cheese crumbles, bacon bits and Pickled Red Onions.

Miso Dressing:

  1. Combine all ingredients in bowl and whisk to combine.

Pickled Red Onions:

  1. Season red onions with salt and sugar, and let sit for 20 minutes.
  2. Pour in vinegar and beet juice, and mix.
  3. Let sit for 1 day before using.