| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- Deselect All
- 1 teaspoon kosher salt, plus additional for seasoning pasta water
- 1 pound orecchiette
- 1 pound Brussels sprouts, separated into leaves
- 1 pound apple wood smoked bacon, chopped
- 1 cup freshly grated Parmesan
- 3/4 cup extra-virgin olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup pomegranate seeds
Instructions
- Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
- Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
- Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 736 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 50 mg |
| Sodium | 693 mg |
| Serving Size | 1 of 8 servings |
| Calories | 736 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 23 g |
| Cholesterol | 50 mg |
| Sodium | 693 mg |
Reviews
This salad seemed to be lacking something. We ended up adding finely diced red onion and the zest and juice of 1 lemon. That made it perfect!!+
Absolutely delicious!
Family favorite!!! This is delicious. Great also for gatherings to bring ur own dish !! Big hit all around!!
I was skeptical of those ingredients together but they work! Very tasty!
Very interesting flay combinations. Next time I’ll lessen the vinegar and pasta proportions
I made this recipe exactly like Giada and we loved it! Now I make it with orzo or small shell pasta. Also substitute acv with some pomegranate balsamic glasa I get from our local Italian deli, and now its even better! I first saw it last winter and now make it about 15 times during the holidays when pomegranates are in season
What a wonderful way to use brussels sprouts! I put my own spin on it. First, I didn’t have any pomegranate seeds so I used dried cranberries (50% less sugar bag). When I finished cooking the bacon, I tossed it in some pure maple syrup and cracked black pepper. I also drizzled (about 1.5 tsp) some maple syrup into the vinaigrette for a savory and sweet flavor. Finally, I added chopped soft boiled eggs and just a few diced tomatoes. I didn’t bother adding any salt as the (generously) salted pasta water was more than salty enough. It came out awesome!
This recipe is beautiful and festive as it it is delicious! I made it for a dinner party and i got compliments after compliments on it. Highly recommend this dish!
Flavors are on point. If you’re not a big fan of apple cider vinegar I recommend cutting back a little. You can also make this with or without the pasta. Just cut back on dressing to about 1/3 if you omit the pasta.
Looks amazing! Headed out to get ingredients