Ultimate Grilled Brussels Sprouts Salad With Bacon Pecans and Cranberries

Our favorite holiday and summer salad! Shaved Brussels sprouts & shallots, grilled in bacon drippings, mixed with toasted pecans and cranberries, then drizzled with a maple Dijon vinaigrette.

My Favorite Warm Salad

It was maybe in the 90s when I was introduced to grilled romaine. I thought it was the greatest thing since sliced bread. Ever since then, I’ve been a huge fan of grilled salads.

Now, is this technically grilled? I mean, it’s made on the grill (but in a cast iron pan), so yes and no. However, if you don’t have a grill, you can make this on the stovetop. The only difference is you won’t quite get the same “grill” smokiness.

Grab Your Ingredients

This salad is stuff I’m sure you have on hand right now. If not, most local markets carry it all

• Brussels Sprouts
• Shallot
• Bacon
• Cheese
• Toasted Pecans
• Dried Cranberries
• Maple Dijon Vinaigrette (recipe below)

Shave or Slice – Anyway You Cut It

So if you watch the video (and I highly recommend you do!), I use a knife to thinly cut. If you’re not comfortable with that, you can use a mandoline. You want the slices to be about 1/4″ thick.

It’s Time To Grill

As I mentioned above, you don’t have to use a grill, as you can use a stovetop, but honestly, if you have a grill, definitely make it on that. You can’t replicate that ‘grill’ taste and flavor on the stovetop. And no, liquid smoke is not the answer.

1. Preheat the grill to 425-450F with a 10-10.5” cast iron pan on the grate.
2. When hot, add the bacon and cook until crispy. Remove from the pan, leaving the bacon drippings.
3. Add in the shallots and Brussels sprouts, stirring to coat & cook for 8-12 minutes or until softened and some parts are caramelized. Stir often to prevent sticking.

The Finishing Touches

Remove the pan from the grill and add the cheese, giving it a good stir.

The cheese will melt into the salad, which is perfect!

The last step is to drizzle on the Maple Dijon Vinaigrette, give it a good stir, then dig in!

Recipe Additions and Substitutions

I so love this part!

• Nuts – omit or go with slivered almonds, pistachios, or macadamia nuts
• Cheese – crumbled feta or goat cheese works
• Meat – try pancetta instead of bacon
• Veggies – add in raw bell peppers right before serving for a great textural and taste element

Other Way to Make Brussels Sprout Salad

Stovetop

1. Place a 10-10.5” cast iron pan on the burner over medium heat.
2. When hot, add the bacon and cook until crispy. Remove from the pan, leaving the bacon drippings.
3. Add in the shallots and Brussels sprouts, stirring to coat & cook for 8-12 minutes or until softened and some parts are caramelized. Stir often to prevent sticking.
4. Remove the pan from the stovetop and add the cheese, stirring well.
5. Drizzle the Maple Dijon Vinaigrette over, give it a good stir, then dig in!

What To Serve With This Dish

One Pan Whole Roasted Chicken and Veggies

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Ultimate Ground Chicken Bacon Ranch Burger

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Ultimate Grilled Brussels Sprouts Salad With Bacon Pecans and Cranberries

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Our favorite holiday and summer salad! Shaved Brussels sprouts & shallots grilled in bacon drippings mixed with toasted pecans, and cranberries then drizzled with a maple dijon vinaigrette.

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Category: christmas side dish, grilled salad, salad, Side Dish, summer salad, thanksgiving side dish, warm salad
• Method: Grill or Stove top
• Cuisine: christmas side dish, grilled salad, salad, side dish, summer salad, thanksgiving side dish, warm salad

Ingredients

Salad

• 1 pound shaved or finely sliced Brussels sprouts
• 1 large shallot, sliced
• 4 slices for thick cut bacon, cut up
• 1/3 cup toasted pecans
• 1/3 cup dried cranberries
• 1/4 cup freshly shredded Parmesan

Maple Dijon Vinaigrette

• 1/4-1/3 cup Maple Dijon Vinaigrette (recipe below)
  • 1/4 cup extra-virgin olive oil or use the bacon drippings plus enough olive oil to make 1/4 cup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons maple syrup

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Instructions

Make The Vinaigrette

1. To prepare the vinaigrette, whisk together apple cider vinegar, Dijon, and maple syrup.
2. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper. Set aside

Grill The Salad

1. Preheat the Big Green Egg to 425-450F with a 10-10.5” cast iron pan on the grate.
2. When hot, add the bacon and cook until crispy. Remove from the pan, leaving the bacon drippings.
3. Add in the shallots and Brussels sprouts, stirring to coat & cook for 8-12 minutes or until softened and some parts are caramelized. Stir often to prevent sticking.

Assemble The Salad

1. Remove from the heat and add in the pecans, cranberries, & bacon. Stir to combine. Add the grated cheese, and stir to mix in.
2. Drizzle over the vinaigrette and stir. Serve warm.

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