salads sides

Autumn Brussels Sprout Salad with Warm Bacon Drizzle

As the temperatures cool, heat up your appetite with this Brussels sprout salad. It’s full of savory and sweet elements that blend seamlessly together. Our Kitchen Basics® Unsalted Chicken Stock adds rich flavor, while McCormick® Herbes de Provence bring an herby warmth. Drizzle with a homemade bacon vinaigrette and top with crumbled goat cheese and pecans.

10m
PREP TIME
15m
COOK TIME
198
CALORIES
11
INGREDIENTS

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Ingredients 6 Servings

  • 1 cup Kitchen Basics® All Natural Unsalted Chicken Stock
  • 2 teaspoons McCormick Gourmet™ Herbes de Provence
  • 1 cup butternut squash, peeled and chopped
  • 2 cups Brussels sprouts, quartered
  • 1/2 cup dried cranberries
  • 3 slices bacon, chopped
  • 1 shallot, finely chopped
  • 1 teaspoon whole grain mustard
  • 1/2 cup balsamic vinegar
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup chopped pecans

INSTRUCTIONS

  • 1 Bring stock and spices to a simmer in a medium skillet over medium-high heat; cook 2 minutes. Add squash, Brussels sprouts and cranberries and cook until almost tender, about 5 minutes. Pour mixture into a bowl and set aside.
  • 2 In the same skillet, cook bacon over medium-high heat about 2 minutes or just until cooked, but not crisp. Add shallots and continue cooking 2 minutes until tender and bacon is crispy. Whisk in mustard and vinegar; cook and stir 1 minute or until slightly thickened.
  • 3 To serve, drizzle warm bacon vinaigrette over Brussels sprouts and top with crumbled goat cheese and pecans.

NUTRITION INFORMATION

(per Serving)

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