Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta

Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta






4 people


Lightly dressed Brussels sprouts meet crisp pancetta croutons in each bite of this satisfying, warm salad.


  • 4 ounces (125 g) pancetta, diced
  • 2 cups (500 mL) crusty bread cubes
  • 1/4 tsp. (1 mL) garlic powder
  • 1 lb. (450 g) halved Brussels sprouts, roasted
  • 1/4 cup (60 mL) thinly sliced red onion
  • 1/4 cup (125 mL) Hellmann's® Classic Caesar Dressing
  • 1 oz. (30 g) Parmesan Reggiano, shaved

  1. Amount per Serving
Title Amount per Serving
Energy 380.0
Total Fat 26.0 g
Saturated Fat 9.0 g
Carbohydrate excl. fibre 23.0 g
Sugars 5.0 g
Fibre 5.0 g
Protein 13.0 g


  1. Heat oven to 350°F/180°C. Cook pancetta in large skillet over medium heat, stirring occasionally, until browned and crisp. Lift pancetta onto paper towels with slotted spoon; set aside. (Reserve drippings in pan.)

  2. Spread bread cubes on rimmed baking sheet. Drizzle with pancetta drippings and sprinkle with garlic powder; toss to coat, then spread into even layer. Roast, tossing occasionally, until lightly browned and crisp, about 15 minutes.

  3. Toss Brussels sprouts, croutons, pancetta, onion and Hellmann's® Classic Caesar Dressing in large bowl. Sprinkle with shaved Parmesan over top.