This bright, warm salad is full of crunch, sweetness and smoky charm. It combines crispy bacon, homemade croutons made from seeded brown bread, shredded Brussels sprouts, baby spinach, juicy orange and a balsamic dressing. It is ideal for anyone who loves cooking, easy recipes that look impressive without fuss. The textures and flavours sing together, and the homemade croutons are a revelation.
Why this salad works
A balance of hot and cold makes it irresistible. Warm, oil-toasted croutons and bacon meet cool spinach and orange slices. Shredded Brussels sprouts add a slaw-like bite that soaks up dressing beautifully. Toasted hazelnuts bring a nutty finish and extra crunch. It’s substantial enough for a main course or elegant as a side.
Ingredients
- 4 slices streaky bacon, finely sliced
- 3–4 slices mixed seed brown bread (about 3 cm thick), cut into ~1 cm cubes for croutons
- 200–300 g Brussels sprouts, finely shredded (or processed in a food processor)
- 100 g baby spinach
- 1 orange (zest + peeled, thinly sliced)
- 1 tbsp balsamic vinegar
- 2–3 tbsp extra virgin olive oil
- A handful hazelnuts, toasted and roughly crushed
- Sea salt and black pepper to taste
Method
1. Crisp the bacon
Place a frying pan over medium heat and add the finely sliced bacon. A little olive oil helps get things going. Cook, stirring occasionally, until the bacon is lightly golden and beginning to crisp. Remove excess fat if it becomes overly greasy — the aim is flavour and texture, not a greasy mess.
2. Make the best croutons
Cut the seeded brown bread into roughly 1 cm cubes. Add them to the pan alongside the bacon and toss gently. Keep the heat moderate and stir frequently for 5–10 minutes until cubes are golden, crisp and deeply flavoured. These croutons will soak up the dressing and add serious crunch.
3. Prepare the sprouts and spinach
Halve each Brussels sprout, place flat side down and rock chop finely to create a slaw-like texture. If knife skills are a worry, pulse in a food processor in quick bursts. Put the shredded sprouts and baby spinach to one side.
4. Soften the sprouts slightly
With the croutons still in the pan, push them to one side and add the shredded Brussels sprouts. Stir for 2–3 minutes over medium heat — the sprouts should soften slightly while remaining bright and crisp enough to cling to the dressing.
5. Dress and assemble
In a large bowl, whisk together the extra virgin olive oil and balsamic vinegar with a pinch of salt and pepper. Add the baby spinach, slightly softened sprouts, croutons and crispy bacon. Toss quickly and thoroughly so every leaf and shred is lightly dressed.
6. Finish with orange and hazelnuts
Grate a little orange zest for a fragrant lift and peel the orange, slicing it thinly. Scatter the orange slices over the salad. Toast a handful of hazelnuts in the pan for a minute or two, crush roughly with a pestle and mortar or by chopping, and sprinkle over the salad. The citrus and nuts round everything off beautifully.
“Those croutons are insanely good.”
Expert tips and variations
- Make it lighter: Use streaky bacon sparingly (four slices is plenty) and choose seeded brown bread to up the fibre and flavour.
- No knife skills? Use a food processor to shred Brussels sprouts in seconds for a consistent, slaw-like texture.
- Nut alternatives: Walnuts or pecans work well if hazelnuts are not available.
- Make it vegetarian: Swap bacon for smoked tofu or roasted mushrooms and add a pinch of smoked paprika to the croutons for a smoky note.
- Scale up: This recipe multiplies easily for gatherings — toast croutons and nuts in batches to keep them crisp.
Serving, storage and why this fits cooking, easy recipes
Serve immediately while the croutons are warm so their crunch contrasts with cool spinach and orange. Leftovers keep well in the fridge for 1–2 days, though croutons will soften; refresh them in a hot oven for 5 minutes before serving. This dish embodies the spirit of cooking, easy recipes — minimal fuss, maximum flavour, and a few clever swaps that make it wholesome as well as delicious.
Frequently asked questions
Can the Brussels sprouts be eaten raw?
Yes. They are lovely raw when finely shredded, but a quick 2–3 minute warm toss mellows their bite and helps the dressing cling.
Can you make the croutons ahead?
Croutons can be toasted earlier and stored in an airtight container, then re-crisped in a hot pan or oven for a few minutes before tossing into the salad.
What wine pairs well?
A crisp Sauvignon Blanc or a light, fruity rosé complements the citrus and balances the bacon’s salt.
Bright, joyful and full of contrasts, this crispy bacon and spinach salad is an easy weeknight winner or a charming dish to bring to a potluck. It’s a feel-good example of how simple choices in ingredients and technique elevate a salad to something memorable.
This article was created from the video A Proper TASTY Crispy Bacon & Spinach Salad | Jamie Oliver with the help of AI.
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