Grilled Brussels Sprout, Cranberry, Pecan Salad

Instructions

1. Remove the outer leaves of the Brussels sprouts and rinse. Trim the stems and cut in half.
2. Bring a pot of water to a boil. In a large bowl add ice and water. Boil the Brussels sprouts for 2 minutes. Remove from the water and submerge in the ice water. Drain and dry with paper towels.
3. Skewer the Brussels sprouts.
4. Prepare your Hasty-Bake for grilling.
5. In a glass jar with a lid, add the balsamic vinegar, olive oil, honey, and Hasty-Bake Greek Seasoning. Shake vigorously.
6. To toast the pecans, spread them in an even layer on an aluminum baking sheet and place in the center of the Hasty-Bake with the lid closed for 7-10 minutes.
7. Remove the pecans and allow to cool.
8. Grill the Brussels sprouts on both sides until browned. Remove and let cool. In a large bowl add the halved sprouts, toasted pecans, and dried cranberries. Shake the dressing again, pour over the salad and toss. Serve immediately.

• Servings : 8-10 servings
• Ready in : 45 Minutes
• Course : Salads
• Recipe Type : Grilling
• Ingredient : Brussels sprouts, cranberries, Hasty-Bake Greek Seasoning, Pecans