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Grilled Brussels Sprout, Cranberry, Pecan Salad

Grilled Brussels

Prep time:

20 minutes

Cook time:

20 minutes


4 lbs

Difficulty level:


Looking for a delicious alternative to your normal iceberg lettuce salad this holiday season? This festive green and red Brussels sprout salad is kissed by charcoal and beautiful to display!


  • 3 lbs of Brussels sprouts
  • 12 oz pecan halves
  • 1 cup of dried cranberries
  • 2/3 cup extra virgin olive oil
  • 1/3 cup balsamic vinager
  • 1 Tbsp honey
  • 1 tsp Hasty-Bake Greek Seasoning
  • salt and pepper


  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.
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