Spiralized Vegetables and Bacon Salad
User Reviews
5
Spiralized Vegetables and Bacon Salad
Description
The salad begins by rendering chopped bacon until crisp, reserving two tablespoons of bacon fat for cooking the vegetables. Brussels sprouts are thinly sliced and mixed with dried cranberries and sliced almonds to add texture and sweet-tart notes. Spiralizer-cut sweet potato, zucchini, and yellow squash noodles are sautéed in the bacon fat to slightly soften them, while seasoning with salt and pepper helps build flavor.
A dressing of honey, Dijon mustard, and dried sage is added and tossed with the vegetables to impart a subtle sweetness and herbaceous quality. After a brief additional cook for al dente doneness, the Brussels sprout mixture is combined in and sautéed further to integrate flavors. The dish is finished by topping with crispy bacon pieces for savory crunch.
This salad can be served warm as a side dish or light main course. The combination of spiralized vegetables and nuts offers contrasting textures alongside the sweet and tangy notes from honey and mustard. It provides a colorful, nutrient-rich option with a pleasant complexity from the bacon and sage seasoning.
Ingredients
- 4 lices Bacon chopped
- 1 sweet potato large, peeled and cut in half
- 2 zucchini ends trimmed, cut into 3 inch pieces
- 2 yellow squash ends trimmed, cut into 3 inch pieces
- 8 Brussels sprouts end trimmed
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp honey
- 2 tsp Dijon mustard
- ½ tsp sage dried
- 2 tbsp dried cranberries
- 2 tbsp almonds sliced
Instructions
- In a large skillet over medium heat render bacon until crisp. Transfer to plate with paper towel to drain. Reserved 2 tablespoons of bacon fat in pan and save balance for other use.
- Thinly slice the brussels sprouts and place in small bowl with cranberries and almonds. Set aside.
- Use Hamilton Beach 3-in-1 Spiralizer and using spiral cutter, cut sweet potato, zucchini, squash per instructions into “noodles”. Add to skillet and toss to coat and sauté for 3 minutes over medium-high heat. Stir as water releases from squash and season with salt, pepper.
- Add the honey, mustard and dried sage and toss to coat. Cook another minute or two for al dente vegetables.
- Add the brussels sprouts, cranberries and almonds to pan and mix well. Sauté another 2-3 minutes. Top with cooked bacon pieces and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 357mg | 15% |
| Potassium | 848mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 5290IU | 106% |
| Vitamin C | 67.3mg | 75% |
| Calcium | 69mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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