Cal Smart Maple-Glazed Bacon Salad
with Roasted Veggies and Maple-Mustard Dressing- Soy
- Peanuts
- Mustard
- Sulphites
"Rendered bacon fat adds so much flavour to salad dressing, while sweet, smoky, crispy bacon pieces complement all the hearty roasted veggies in this super salad! Calorie Smart is based a on a per serving calculation of the recipe's kilocalorie amount."
Ingredients
100 g
Bacon Strips
113 g
Baby Spinach
170 g
Sweet Potato
2 tbsp
Maple Syrup
½ tbsp
Smoked Paprika-Garlic Blend
28 g
Salad Topping Mix
(Contains: Soy, Peanuts)
170 g
Brussels Sprouts
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch wedges. Halve Brussels sprouts (if larger, quarter them).
Add sweet potatoes, Brussels sprouts, 1/2 tbsp Smoked Paprika-Garlic Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Once tender, transfer to a plate and place in the fridge to cool.
While veggies roast, pat bacon dry with paper towels. Arrange bacon in a single layer on another parchment-lined baking sheet. Brush all over with half the maple syrup. Bake in the bottom of the oven, flipping halfway through, until bacon starts to crisp, 10-12 min.** Transfer bacon to a plate, then carefully transfer bacon fat to a large bowl.
Add mustard, vinegar and remaining maple syrup to the bowl with bacon fat. Season with salt and pepper, then whisk until well combined.
Add spinach and roasted veggies to the bowl with dressing. Toss to combine.
Chop or crumble bacon into 1-inch pieces. Divide salad between plates. Top with maple-glazed bacon. Sprinkle salad topping mix over top.
