Sheet Pan Bacon & Brussels Caesar Salad
with Dried Cranberries
570 cals
15 mins
Description
Welcome to a perfect balance of salty and sweet. Oven-crisped bacon mingles with chewy cranberries in the most classic of all salads, with lashings of our creamy, garlicky dressing. We’ve bulked it out with tender roasted Brussels sprouts for a full spring meal.
Contains:
Eggs • Milk • Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
1 Head of lettuce
200g Brussels sprouts
60ml Caesar vinaigrette
25g Croutons
25g Dried cranberries
Nutrition
Total fat | 44g |
Saturated Fat | 10g |
Sodium | 590mg |
Total carbs | 34g |
Sugar | 16g |
Protein | 10g |
Fibres | 8g |
Recipe Instructions
Step 1: Roast the bacon & Brussels sprouts
- Preheat the oven to 450°F.
- Quarter the Brussels sprouts lengthwise (cut into sixths if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Add the bacon and roast, flipping halfway, 10 to 12 min., until the bacon* is crispy and the Brussels sprouts are tender.
Step 2: Roughly chop the bacon
- When the bacon is crispy, transfer to a cutting board and roughly chop.
Step 3: Make the salad
- Roughly chop the lettuce.
- In a large bowl, combine the lettuce, bacon, Brussels sprouts, cranberries, croutons and vinaigrette.
Step 4: Plate your dish
- Divide the salad between your bowls. Bon appétit!