2 Tablespoon (For apple butter dressing) Apple Cider Vinegar
8 (For the slaw) Bacon, Strip
2 Lbs (For the slaw) Brussels Sprouts, Rinsed and Trimmed
1/2 Teaspoon (For apple butter dressing) Chipotle Pepper, Ground
1 Teaspoon (For apple butter dressing) Cinnamon, Ground
1/2 Teaspoon (For apple butter dressing) Coriander, Ground
1 Cup (For apple butter dressing) Olive Oil
1 (For apple butter dressing) Orange, Zest
1/2 Cup (For the slaw) Parmesan Cheese, Shredded
1/2 Cup (For the slaw) Pecans, Toasted
1 teaspoon (For apple butter dressing) Pit Boss Applewood Smoked Bacon Seasoning
1/4 Cup (For the slaw) Pomegranate Arils
1 (For the slaw) Yellow Onion
Yellow Onion, Sliced
For the slaw: in a food processor, fit the bowl with a medium grating blade. Shred the brussels sprouts and set aside.
Place the bacon and yellow on a grill basket and season both sides with Louisiana Applewood Smoked Bacon Seasoning. Turn your Louisiana Grill to 350F and grill for 5-10 minutes, or until bacon is crispy and the yellow onion is soft. Remove from grill and chop into ¼ inch pieces. Set aside.
For the dressing: in a large bowl, whisk together the oil, apple butter, coriander, chipotle pepper, cinnamon, vinegar, orange zest and Applewood Smoked Bacon seasoning. Whisk to combine.
To assemble the salad: in a large salad bowl, stir together the shredded brussels sprouts, chopped pecans, chopped bacon, parmesan cheese, pomegranate arils and dressing. Serve and enjoy!