Fall Shredded Brussels Sprouts Salad
Fall Shredded Brussels Sprouts Salad is a crispy, crunchy, healthy entree salad recipe that's full of fresh fall flavors!
Dovetailing tips: Prepare an additional 4 cups brussels sprouts, to use day 2 in the Sheet Pan Chicken.
|12 ounces||brussels sprouts, tough outer leaves pulled away|
|1/4 cup||dried cranberries|
|1/4 cup||chopped pecans|
|1/4 cup||gorgonzola cheese crumbles|
|2||jumbo shallots, thinly sliced|
|3 tablespoons||extra virgin olive oil|
|For the Dressing|
|2 tablespoons||extra virgin olive oil|
|2 tablespoons||balsamic vinegar|
|1 tablespoon||maple syrup (not pancake syrup)|
|1 teaspoon||dijon mustard|
|salt and pepper|
Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly. Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.