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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
