Warm Roasted Brussels Sprout & Bacon Salad with Cider Vinaigrette
Ingredients
- 500 g Brussels sprouts
- 150 g smoked streaky bacon
- 1 apple
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 80 g mixed leaves
- 1 tsp caraway seeds
Nutrition (per serving)
- Calories
- 286 kcal
- Protein
- 10.5 g
- Carbohydrate
- 11.4 g
- of which sugars
- 7.1 g
- Fat
- 20.8 g
- of which saturates
- 5.1 g
- Fibre
- 6.3 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Trim and halve the Brussels sprouts. Toss with 2 tbsp olive oil, caraway seeds, salt and pepper. Roast for 25–30 minutes until crispy and caramelised.
- 2
Chop the bacon and fry in a dry pan over high heat for 4–5 minutes until crispy. Remove and set aside.
- 3
Whisk together cider vinegar, Dijon mustard, remaining olive oil and salt to make the vinaigrette.
- 4
Core and thinly slice the apple.
- 5
Arrange mixed leaves on a platter, top with roasted sprouts, crispy bacon and apple slices. Drizzle with the cider vinaigrette and serve.
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