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Grilled Romaine Salad with Pears, Grapes Brussels & Bleu

A unique hot salad that's full of flavor
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 2


  • 6 large romaine leaves
  • 1 ripe pear
  • 20 seedless red grapes
  • 10 Brussel sprouts
  • 1/2 cup pecan halves
  • 2 oz bleu cheese*
  • olive oil
  • salt and pepper


  • 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


Romaine leaves can be brushed with olive oil and placed on a medium hot grill to char
*substitute sharp white cheddar for bleu cheese if desired or skip cheese and use a dash of creamy Italian, ranch dressing or favorite vinaigrette
Keyword bleu cheese, Brussels sprouts, grapes, hot salad, pear, pecans, romaine lettuce