Creamy Double Maple Bacon & Sprout-Studded Salad
with Roasted Veg, Cranberries & Pecans
- Pecan
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
Embrace the change of seasons with this cosy harvest bowl, featuring charred Brussels sprouts and salty bacon tossed in a dreamy, creamy maple sauce. Jewelled with tart dried cranberries and toasted pecans, it’s a sweet and savoury Autumnal hug in a bowl.
Ingredients
1
Brussels Sprout
1
Red Apple
1
Red Onion
1
Sweet Potato
1 sachet
Garlic & Herb Seasoning
200 g
Bacon
1
Gourmet Leaf Mix
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1
Creamy Maple Dressing
1 packet
Pecans
(Contains: Pecan; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Halve Brussels sprouts.
- Thinly slice apple and red onion into wedges.
- Cut sweet potato into bite-sized chunks.
- Place brussel sprouts, sweet potato and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Arrange brussel sprouts cut-side down.
- Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon, turning, until golden, 4-5 minutes.
- Transfer to a chopping board and roughly chop to your liking.
- In a large bowl combine gourmet leaf mix, apple, roasted veggies and dried cranberries. Drizzle with olive oil and vinegar. Season to taste.
- Divide salad between bowls. Drizzle over creamy maple dressing.
- Top with bacon and pecans. Enjoy!
