Grilled Brussels Sprout, Cranberry, Pecan Salad

Prep time:

20 minutes

Cook time:

20 minutes

Yield:

4 lbs

Difficulty level:

Simple

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!

Ingredients

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

Instructions

Remove the outer leaves of the Brussels sprouts and rinse. Trim the stems and cut in half.
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.
Skewer the Brussels sprouts.
Prepare your Hasty-Bake for grilling.
In a glass jar with a lid, add the balsamic vinegar, olive oil, honey, and Hasty-Bake Greek Seasoning. Shake vigorously.
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.
Remove the pecans and allow to cool.
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.