Roasted sprout, bacon and blue cheese salad with cider-raisin dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g brussel sproutslarger ones halved
- olive oil
- 6 rashers dry-cured streaky bacon
- 75g raisins
- 5 tbsp cider vinegar
- 2 tbsp maple syrup
- 1 stalk celerythinly sliced
- 50g pine nutstoasted
- 175g firm-ish blue cheese (like stilton, Stichelton, Blacksticks Blue)crumbled into chunks
- a small pack dillroughly chopped
- 50g baby kale
Nutrition: per serving
- kcal573
- fat39.4g
- saturates14.5g
- carbs25.6g
- sugars22.5g
- fibre8g
- protein25g
- salt2.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the sprouts with 1 tbsp oil and plenty of black pepper and spread on a big baking tray with the bacon strips alongside. Roast together in the oven, checking after 10 minutes.
step 2
Remove the bacon strips when crisp or cooked to your liking, then toss the sprouts through the bacon fat before returning to the oven. The sprouts will take about 25-30 minutes to become brown and tender.
step 3
Meanwhile, put 1 tbsp oil into a pan with the raisins, vinegar and maple syrup. Heat until the liquid starts to just simmer, then take off the heat and leave everything in the pan so the raisins absorb the dressing.
step 4
When the sprouts are done, cool for 5-10 minutes, then pile onto a big platter and mix with the raisins and dressing, sliced celery, pine nuts, most of the blue cheese and the dill. Toss through the baby kale leaves and crumble over the crispy bacon and remaining cheese. Eat straight away.
