roasted sprout, bacon and blue cheese salad with cider-raisin dressing

Roasted sprout, bacon and blue cheese salad with cider-raisin dressing

  • serves 4
  • Easy

Sprouts and smokey bacon are a classic combination but mixed with chunks of creamy blue cheese and succulent cider-soaked raisins and you're on to a real winner. If you are making this ahead, hold back the kale until you’re almost ready to serve so it doesn’t wilt.



  • brussel sprouts 500g, larger ones halved
  • olive oil
  • dry-cured streaky bacon 6 rashers
  • raisins 75g
  • cider vinegar 5 tbsp
  • maple syrup 2 tbsp
  • celery 1 stalk, thinly sliced
  • pine nuts 50g, toasted
  • firm-ish blue cheese (like stilton, Stichelton, Blacksticks Blue) 175g, crumbled into chunks
  • dill a small pack, roughly chopped
  • baby kale 50g


  • 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.

Nutritional Information

  • Kcals 573
  • Fat 39.4g
  • Saturates 14.5g
  • Carbs 25.6g
  • Sugars 22.5g
  • Fibre 8g
  • Protein 25g
  • Salt 2.2g