1 lb Brussels sprouts, shredded/cut into thin slices
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 14-16 ounce sourdough loaf, cut into approximately 1 inch cubes
2 large apples, diced
2 cups lightly packed micro kale (can substitute other micro greens or regular chopped kale)
6 slices thick cut bacon
For the dressing:
3 tablespoons reserved bacon grease
1 tablespoons dijon mustard
1 tablespoon maple syrup
3 tablespoons balsamic vinegar
⅔ cup olive oil
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F. Arrange Brussels sprouts on a baking sheet in an even layer. Drizzle with about 1 tablespoons olive oil to lightly coat and season with salt and pepper. Place in preheated oven and cook for about 15 minutes, stirring once, until crisped up and starting to caramelize in some spots. Set aside to cool.
Arrange bread cubes on another baking sheet and drizzle with 1 tablespoon olive oil, tossing to coat. Place in oven (on a different rack while Brussels sprouts cook), and cook, stirring once, for about 5-10 minutes until bread is toasted. Set aside to cool.
Meanwhile, cook the bacon in a large skillet or pan until crisp, about 8-10 minutes. Remove bacon and drain on a paper towel. Reserve 3 tablespoons bacon grease for dressing. When bacon is cool, chop into small pieces.
Make the dressing by combining bacon grease, dijon, maple syrup, balsamic, and olive oil in a jar with a tight fitting lid. Shake until well combined. Season with salt and pepper.
To assemble the salad, combine toasted bread, roasted Brussels sprouts, apples, micro greens, and bacon in a large bowl. Serve with bacon maple vinaigrette (just enough to lightly coat, you will have extra dressing).
Recipe by Wright Family Table at https://www.wrightfamilytable.com/harvest-panzanella-salad/