Warm Asparagus and Brussels Sprouts Salad

Servings 6 servings


  • 1/2 lb. bacon sliced
  • 1 cup onion
  • 2 lbs. brussels sprouts
  • 1 bunch asparagus
  • 1 cup pomegranate arils
  • 1/2 cup slivered almonds toasted
  • salt & pepper to taste


  1. Heat up a large skillet over medium high heat. Saute bacon until crispy, 6 minutes.
  2. While the bacon is cooking, wash asparagus and brussels sprouts. Snap off the ends of the asparagus and chop into small pieces. Remove the outer leaves of the brussels sprouts and slice into small pieces as if to shred them.
  3. Remove bacon, leaving up to 1/4 cup grease. {If there’s any more then that, then drain it off.}
  4. Stir in onion and saute about 5 minutes. Pour in prepared asparagus, brussels sprouts, salt and pepper. Saute until bright green in color and wilted, another 5 minutes.
  5. Pour almonds into a clean dry pan and roast on the stove top until fragrant.
  6. Remove from heat and stir in cooked bacon, pomegranate arils and toasted almonds. Toss and serve warm.