Brussels, Bacon, Pretzel Panzella Salad
This salad can serve 1 or a crowd, the ingredients listed below are what you need per person
Ingredients
Salad
- 2 slices bacon
- 8 Brussels Sprouts stemmed and cut in half
- 1/3 cup chopped red onion
- 1/2 tsp minced garlic
- 3/4 cup chopped honeycrisp apple {1/2-1 apple}
- 1 cup pretzel pieces {I used Synder’s mustard pretzel pieces}
- Salt & pepper
Mustard Maple Dressing
- 1 Tablespoon heaping Dijon Mustard
- 1 Tablespoon real Maple Syrup
- 1 teaspoon Apple Cider Vinegar
- 1/4 cup Olive Oil
- Salt And Pepper to taste
Instructions
- *Mustard Maple Dressing
Mustard Maple Dressing
- In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Store in refrigerator. Let dressing sit out after chilling, then shake to remix if it has separated.
Salad
- Line a baking sheet with parchment paper. Lay bacon strips on paper with space between them.
- Put sprouts in rows next to bacon and sprinkle onions and garlic around them.
- Drizzle vegetables with olive oil and season with salt and pepper.
- Roast at 400 for 15 minutes, check to see if bacon is done. Continue to cook until bacon is cooked through and crispy, and Brussels sprouts begin to char on the edges. Remove bacon to paper towels if it is done before sprouts.
- While bacon and sprouts are cooking, place pretzels in bowl and toss with enough dressing to coat them well.
- Drain bacon and vegetables on paper towels.
- Place warm vegetables into the salad bowl and break bacon into pieces.
- Add apples to bowl and gently toss everything together. Add more dressing to taste. Serve immediately