Brussels Sprout, Apple & Bacon Salad

Roasted Brussels Sprout, Apple & Bacon Salad

Ingredients

Salad

• 4 slices no-sugar-added bacon
• 400g Brussels sprouts, quartered
• 1 red onion, sliced
• 1 green apple, diced
• 45g pecans, toasted and roughly chopped
• 65g dried cranberries

Dressing

• 75g 0% Greek yogurt
• 30g honey mustard
• 15g lemon juice
• 21g honey
• Salt & black pepper, to taste

Directions

1. Cook the bacon: Cook bacon until crisp. Drain on paper towels, then crumble or chop into small pieces.
2. Roast the vegetables: Heat oven to 375°F. Toss the quartered Brussels sprouts and sliced red onion with a little salt and pepper. Roast for 20 minutes, until browned and tender.
3. Toast the pecans: If not already toasted, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently.
4. Make the dressing: Whisk together the Greek yogurt, honey mustard, lemon juice, and honey. Season with salt and pepper.
5. Assemble: Add the roasted Brussels sprouts and onion to a large bowl. Fold in the diced apple, bacon, pecans, and dried cranberries.
6. Dress and serve: Toss with the honey-mustard dressing. Serve warm or chilled.

Nutrition Per Serving, Makes 4

Calories: 318

Protein: 9g

Carbohydrates: 48g

Fat: 13g

Fiber: 8g