A warm bacon and brussels sprouts shredded salad tossed with chopped walnuts and fresh parmesan. So tasty, and can be served as a side or main meal!
5 slices bacon
2 pounds brussels sprouts, trimmed and sliced thin
1/2 cup walnuts, chopped
1/2 cup of cranberries
1/4 cup pumpkin seeds
1 cup fresh parmesan
In a large saute pan over medium-high heat, cook the bacon until crispy. Transfer slices to a paper towel lined plate, reserve the bacon grease in the pan.
Reduce heat to medium, and add the shredded brussels, tossing them in the grease. Add a crack or two of black pepper
Cook until the begin to turn golden brown in areas, tossing occasionally, about 5-8 minutes.
Chop the bacon, add it back to the brussels and toss together.
Remove from the heat and transfer to a bowl. Add cranberries, pumpkin seeds and parmesan and serve warm.