Recipe Box, Fall Salad with Bacon, Brussels & Bleu Cheese Topping

the Painted Apron

8 years ago

It’s finally feeling more like fall around here and the leaves are beginning to change

Temps have dropped a little, but we are still in the 80s, too warm for soup, but perfect for this easy salad of chopped romaine topped with a combination of warm bacon, Brussels sprouts and melted bleu cheese

It couldn’t be easier to make, roast the Brussels sprouts and bacon together on a parchment lined baking sheet

Drain the bacon and sprouts on paper towels, then cut bacon into bite size pieces

Top with crumbled bleu cheese and return to oven for a few minutes to melt

I turned the oven off and stuck the plate in the oven, leaving the door ajar

Once the cheese has melted, top a bowl of salad greens with this warm mixture and enjoy!

I used chopped crispy romaine lettuce, but you can use any greens you like… spinach and/or kale would be great additions and add more nutrition

Also, add cooked chicken, pecans, walnuts, or almonds for more protein

Simple Savory Salad Supper!

Fall Salad with Bacon, Brussels & Bleu Cheese Topping

Ingredients

2-3 slices bacon per serving
6-8 Brussels sprouts per serving trimmed and sliced
3-4 cups salad greens per serving
1-2 oz bleu cheese per serving
olive oil salt, pepper
salad dressing or vinaigrette optional

Instructions

Line a baking sheet {or 2} with parchment. Lay strips of bacon on paper leaving spaces in between for the Brussels sprouts. Place sliced sprouts in between bacon strips and drizzle sprouts with olive oil and season with salt and pepper.
Roast bacon and Brussels at 400 degrees for 15 minutes. Check bacon at this point, and continue cooking until bacon is crisp and Brussels sprouts are beginning to char. Baking time will vary due to thickness of bacon and sprout slices.
Remove bacon to paper towels if it finishes cooking before sprouts. Drain bacon and sprouts on paper towels, and cut bacon into bite size pieces.
Put bacon and sprouts on a dinner plate, toss to combine and top with bleu cheese crumbles. Turn oven off and return plate to oven, leaving door ajar, for a few minutes to melt cheese.
Once cheese has melted, top salad greens with mixture and serve immediately. Serve with additional salad dressing or vinaigrette if desired.