Grilled Romaine Salad with Pears, Grapes, Brussels and Blue

the Painted Apron

1 year ago

I love to put unexpected combinations together for salads

like this one with pears, grapes, Brussels sprouts,

pecans and blue cheese

The Brussels sprouts and the grapes are roasted in the oven

and then served on top grilled romaine

If you’ve never had grilled romaine, you’ve got to try it!

You can do this on the grill or

use a hot skillet and a drizzle of olive oil

You can’t believe how much flavor the heat gives the lettuce,

all it needs is a little salt and pepper

Put the grapes and sprouts on a foil lined baking sheet,

drizzle with olive oil, season with salt and pepper

Toss to coat and pop in a 400 degree F oven

for about 20-25 minutes,

until sprouts are done and have some dark, crispy edges

Meanwhile chop up the pear, cheese and pecans

Put the pears and pecans in a skillet over medium heat

Cook for 3-5 minutes until pears start to caramelize

and nuts are just fragrant

Now add the cheese to the roasted sprouts and grapes and stir,

to incorporate everything and start the cheese melting

Place all this yumminess on top of the warm romaine

and prepare to enjoy~

Grilled Romaine Salad with Pears, Grapes Brussels & Bleu

A unique hot salad that's full of flavor

Course Main Course, Salad, Side Dish

Cuisine American

Keyword bleu cheese, Brussels sprouts, grapes, hot salad, pear, pecans, romaine lettuce

Prep Time 10

Cook Time 25

Servings 2

Wash lettuce and grapes and pat dry
Chop the pear, pecans and bleu cheese
Cut stems off Brussels sprouts and cut in half
Place the sprouts and grapes on a foil or parchment lined baking sheet, drizzle with olive oil and season with salt and pepper
Roll sprouts and grapes around in oil and seasonings to coat
Roast in a 400 degree oven for 20-25 minutes until sprout begin to char
Heat a skillet to medium high and add a scant amount of olive oil
Add romaine leaves to skillet in batches, and cook 1-2 minutes per side, and set aside and keep warm
Add pears and pecans to skillet and saute in a little olive oil until pears soften
Add cooked sprouts and grapes to skillet, add cheese and stir to melt and combine
Place warm romaine leaves on plates and top with skillet mixture
Serve immediately