Roasted brussels sprouts + bacon + cranberries = salad perfection!
Preheat oven to 400°F.
Toss the quartered Brussels sprouts with the olive oil, salt and pepper. Roast on a sheet pan for 20 minutes, until golden and tender.
In a sauté pan, cook the bacon until crisp. Remove to a paper towel to drain. Crumble when cooled.
To make the dressing: In the same pan on low heat, add the red wine vinegar and Dijon to the bacon drippings. Whisk together and season with salt and pepper as needed.
Arrange the baby butter lettuce on a platter or bowl and top with the bacon, Brussels sprouts, almonds, scallions and cranberries. Drizzle on the warm dressing.
Toss lightly and serve immediately.