A colorful harvest salad that celebrates everything that’s good about fall. It can easily be doubled to feed a bigger crowd. If you are serving this to a vegetarian, simple leave out the bacon.
Tear the bread slices into ½-inch pieces. Tear enough bread to fill 2 heaping cups. Pile the bread onto a second large baking sheet. Drizzle with 1/2 tablespoon olive oil, add 1 big pinch of salt, and toss together. Spread over one half of the baking sheet. Lay the bacon slices on the opposite end of the baking sheet (keep the bacon quite separate from the bread).
Put both baking sheets into the oven. After about 12 minutes, when the bread is lightly brown, remove that pan from the oven, being careful that the bacon grease doesn’t drift onto the bread. Transfer the bread to a large plate or medium platter. Return the bacon to the oven and continue to cook until brown and crisp, another 10 minutes or so. Transfer the bacon to a paper towel. Shuffle the Brussels sprouts on the pan and continue to cook another 8 minutes or so until tender and caramelized (total cooking time for the Brussels sprouts is about 30 minutes). Remove from the oven.