Autumn Harvest Salad with Bacon and Whipped Fromage Blanc Crostini Recipe

Name: Autumn Harvest Salad with Bacon and Whipped Fromage Blanc Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad:; 1 lb. Brussels sprouts, trimmed and quartered; 8 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, diced into lardon size; Pan cooking spray, as needed; 2 large bunches Tuscan kale, stems removed and finely chopped; 4 heads red endive, stem removed and cut in half; 2 green onions, sliced thin on a bias; 2 small tart apples, sliced thin; 1 pear, small diced; 1/2 cup dried cranberries; 1 cup PLANTERS Walnuts, toasted and rough chopped; Balsamic Dijon Vinaigrette:; 3/4 cup KRAFT Balsamic Vinaigrette Dressing; 2 Tbsp. GREY POUPON Country Dijon Mustard; 1/2 cup chopped fresh parsley; 2 teaspoons freshly cracked black pepper; 1/2 cup KRAFT Grated Parmesan Cheese; Crostini and Whipped Fromage Blanc Spread:; 1 loaf whole grain or pumpernickel bread, cut in to crostini; 12 oz. PHILADELPHIA Cream Cheese, softened; 1/2 cup lightly chopped fresh herbs: basil, tarragon, parsley, chives; 2 tablespoons high quality extra virgin olive oil; Pinch freshly ground black pepper; 1/2 lemon, zest only

Servings: persons

For the Salad:
1 lb. Brussels sprouts, trimmed and quartered
8 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, diced into lardon size
Pan cooking spray, as needed
2 large bunches Tuscan kale, stems removed and finely chopped
4 heads red endive, stem removed and cut in half
2 green onions, sliced thin on a bias
2 small tart apples, sliced thin
1 pear, small diced
1/2 cup dried cranberries
1 cup PLANTERS Walnuts, toasted and rough chopped
Balsamic Dijon Vinaigrette:
3/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. GREY POUPON Country Dijon Mustard
1/2 cup chopped fresh parsley
2 teaspoons freshly cracked black pepper
1/2 cup KRAFT Grated Parmesan Cheese
Crostini and Whipped Fromage Blanc Spread:
1 loaf whole grain or pumpernickel bread, cut in to crostini
12 oz. PHILADELPHIA Cream Cheese, softened
1/2 cup lightly chopped fresh herbs: basil, tarragon, parsley, chives
2 tablespoons high quality extra virgin olive oil
Pinch freshly ground black pepper
1/2 lemon, zest only

1
For the Salad: Pre-heat oven to 400 degrees, meanwhile prepare 2 cookie sheets lined with foil and lightly spray with pan cooking spray
2
On one cookie sheet, evenly spread the Brussels sprouts and bacon and bake for 20-25 minutes until the bacon is crisp and the Brussels sprouts are caramelized
3
In a large salad bowl, toss kale, endive, apple, pear, and cranberries
4
Balsamic Dijon Vinaigrette: In a medium bowl, whisk together all the ingredients until well combined, add to kale, endive, apple, pear, and cranberries.
5
Toss.
6
Arrange the salad in the middle of a large platter, then top with the roasted Brussels sprouts, bacon and chopped walnuts
7
Crostini and Whipped Fromage Blanc Spread: On the other cookie sheet, arrange crostini evenly and toast in the oven for 10 minutes or until the crostini are golden and crunchy
8
In a large mixing bowl, whip all the ingredients together by hand or with an electric mixer until light and fluffy.
9
Set Aside
10
Smear the crostini with Whipped Fromage Blanc
11
Arrange around the salad for a great presentation!

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the Salad:, 1 lb. Brussels sprouts, trimmed and quartered, 8 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, diced into lardon size, Pan cooking spray, as needed, and more.

Yes, Autumn Harvest Salad with Bacon and Whipped Fromage Blanc Crostini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Harvest Salad with Bacon and Whipped Fromage Blanc Crostini

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