Fall Shredded Brussels Sprouts Salad

Serves: 4

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.

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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
1 pear, chopped
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.

Source: iowagirleats.com

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