Autumn Bacon Salad

Autumn Bacon Salad

with Apples, Brussels Sprouts and DIY Croutons

Read more

This lovely medley of crispy bacon, roasted Brussels sprouts, crunchy apples and sharp Parmesan cheese proves that salad needn’t be boring. It’s simple, it’s fresh, it's why it’s your dinner! So get to munching.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 g

Double-Smoked Bacon

340 g

Brussels Sprouts

1 unit

Demi Baguette


1 unit

Gala Apple

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Balsamic Vinegar


1 tbsp


28 g

Parmesan Cheese, shredded


113 g

Spring Mix

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3443 kJ
Calories823 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate74 g
Sugar26 g
Dietary Fiber10 g
Protein27 g
Cholesterol61 mg
Sodium1504 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 400°F (to roast the Brussels sprouts and toast the croutons). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Cut the Brussels sprouts in half (or into quarters if they are large). On a baking sheet, toss the Brussels sprouts with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Meanwhile, cut the baguette(s) into 1/2-inch cubes. On another baking sheet, toss the bread cubes with a drizzle of oil. Toast in the centre of the oven, stirring halfway through toasting, until golden-brown, 8-10 min.


Meanwhile, cut the bacon into 1/2-inch cubes. Heat a large pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook, stirring occasionally until golden and crispy, 5-6 min. Transfer to a paper towel-lined plate.


Meanwhile, cut the apple(s) into 1/2-inch cubes. In a large bowl, whisk together the mustard, vinegar, honey and a drizzle of oil. Season with salt and pepper. Add the apple, Parmesan and spring mix. Toss to combine.


Add the bacon, Brussels sprouts and croutons into the salad. Toss to combine. Divide the salad between plates.