Sheet Pan Bacon & Brussels Caesar Salad
with Dried Cranberries
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
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.
We will send you:
- 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
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
44 g
Saturated Fat
10 g
Sodium
590 mg
Total Carb
34 g
Sugars
16 g
Protein
10 g
Fibre
8 g
Preparation
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.
Roughly chop the bacon
- When the bacon is crispy, transfer to a cutting board and roughly chop.
Make the salad
- Roughly chop the lettuce.
- In a large bowl, combine the lettuce, bacon, Brussels sprouts, cranberries, croutons and vinaigrette.
Plate your dish
- Divide the salad between your bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
