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:salad, grilled salad, side dish, thanksgiving side dish, christmas side dish, summer salad, warm salad
Method:Grill or Stove top
Cuisine:salad, grilled salad, side dish, thanksgiving side dish, christmas side dish, summer salad, 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
To prepare the vinaigrette, whisk together apple cider vinegar, Dijon, and maple syrup.
Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper. Set aside
Grill The Salad
Preheat the Big Green Egg to 425-450F with a 10-10.5” cast iron pan on the grate.
When hot, add the bacon and cook until crispy. Remove from the pan, leaving the bacon drippings.
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
Remove from the heat and add in the pecans, cranberries, & bacon. Stir to combine. Add the grated cheese, and stir to mix in.
Drizzle over the vinaigrette and stir. Serve warm.