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.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Parmesan Cheese, shredded(ContainsMilk/Lait)
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.