Warm Baby Butter Salad

Roasted brussels sprouts + bacon + cranberries = salad perfection! Yields: 4 servings 


  • 2 tablespoons olive oil
  • 2 cups Brussels sprouts- cleaned and quartered
  • salt and pepper - to taste
  • 3 thick slices of bacon
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon
  • 1 (5oz.) package Olivia's Organics Baby Butter Lettuce
  • 1/2 cup almonds - toasted and chopped
  • 2 scallions - sliced thin
  • 1/4 cup dried cranberries


  • Preheat oven to 400 degrees.
  • 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.

Categories: Kale, Salad