Ingredients:

  • 6 cups (140g) chopped Romaine lettuce or a mix of kale and spinach
  • 2 cups (100g) thinly shaved Brussels sprouts
  • 1 medium (150g) Honeycrisp apple, cored and diced into ¼-inch cubes
  • ½ cup (75g) red onion, finely diced
  • ½ cup (60g) dried cranberries
  • 6 oz (170g) thick-cut bacon, cooked until crisp and chopped
  • 4 oz (115g) sharp white cheddar cheese, cubed into ¼-inch pieces
  • ½ cup (60g) toasted pecans or salted pepitas
  • ½ cup (120ml) extra virgin olive oil
  • ¼ cup (60ml) apple cider vinegar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Cook the bacon in a cast iron skillet or sheet pan until it reaches a deep mahogany color and a shattering crispness. Set it aside on paper towels to drain.
  2. While the bacon cools, chop the Romaine, Brussels sprouts, apple, and cheddar cheese into uniform ¼-inch pieces.
  3. In a mason jar or small bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Shake vigorously or whisk until the mixture is thickened, opaque, and emulsified.
  4. In a large mixing bowl, combine the chopped greens, Brussels sprouts, diced apples, red onion, and dried cranberries.
  5. Pour the apple cider vinaigrette over the base ingredients and toss gently to coat.
  6. Fold in the crisp bacon, cheddar cubes, and toasted pecans last to maintain their texture before serving.