Our Plans
Cal Smart Maple-Glazed Bacon Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cal Smart Maple-Glazed Bacon Salad

Cal Smart Maple-Glazed Bacon Salad

with Roasted Veggies and Maple-Mustard Dressing

"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."

Tags:
Quick Prep
Calorie Smart
Allergens:
Soy
Peanuts
Mustard
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

sideBannerName

Nutrition Values

Calories550 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate51 g
Sugar26 g
Dietary Fiber8 g
Protein16 g
Cholesterol30 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Silicone Brush
Whisk

Instructions

Prep
1

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).

Roast veggies
2

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.

Cook bacon
3

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.

Make dressing
4

Add mustard, vinegar and remaining maple syrup to the bowl with bacon fat. Season with salt and pepper, then whisk until well combined.

Assemble salad
5

Add spinach and roasted veggies to the bowl with dressing. Toss to combine.

Finish and serve
6

Chop or crumble bacon into 1-inch pieces. Divide salad between plates. Top with maple-glazed bacon. Sprinkle salad topping mix over top.