Maple-Glazed Bacon Salad with Roasted Veggies and Maple-Mustard Dressing

Rendered bacon fat adds so much flavour to salad dressing, while sweet, smoky, crispy bacon pieces complement all the hearty roasted veggies in this super salad!

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Step 1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch wedges. Halve Brussels sprouts (if large, quarter them).

Step 2

Add sweet potatoes, Brussels sprouts, Smoked Paprika-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. Once tender, transfer to a plate and place in the fridge to cool.

Step 3

While veggies roast, pat bacon dry with paper towels. Arrange bacon in a single layer on another parchment-lined baking sheet. Brush all over with half the maple syrup. Bake in the bottom of the oven, flipping halfway through, until bacon starts to crisp, 10-12 min. Transfer bacon to a plate, then carefully transfer bacon fat to a large bowl.

Step 4

Add mustard, vinegar and remaining maple syrup to the bowl with bacon fat. Season with salt and pepper, then whisk until well combined.

Step 5

Add spinach and roasted veggies to the bowl with dressing. Toss to combine.

Step 6

Chop or crumble bacon into 1-inch pieces. Divide salad between plates. Top with maple-glazed bacon. Sprinkle mixed seeds and nuts over top.

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