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Autumn Brussels Sprout Salad with Warm Bacon Drizzle

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6

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

Ingredients

  1 cup Kitchen Basics® Unsalted Chicken Stock

  2 tsp 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 tsp whole grain mustard

  1/2 cup balsamic vinegar

  1/4 cup goat cheese, crumbled

  1/4 cup chopped pecans

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Directions

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.

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.

To serve, drizzle warm bacon vinaigrette over Brussels sprouts and top with crumbled goat cheese and pecans.


Nutritional Information:

Calories 198

Total Fat 10g 

Saturated Fat 3g 

Cholesterol 15mg 

Sodium 163mg 

Total Carbohydrate 22g 

Dietary Fiber 3g 

Protein 5g