Fall Shredded Brussels Sprouts Salad

Description Fall Shredded Brussels Sprouts Salad is crispy and crunchy, and full of fresh and savory flavors!

Fall Shredded Brussels Sprouts Salad

Ingredients
  1. 12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
  2. 1/4 cup dried cranberries
  3. 1/4 cup chopped pecans
  4. 1/4 cup gorgonzola cheese crumbles
  5. 1 pear, chopped
  6. 2 jumbo shallots, thinly sliced
  7. 3 Tablespoons extra virgin olive oil
For the Maple-Balsamic Vinaigrette:
  1. 2 Tablespoons extra virgin olive oil
  2. 2 Tablespoons balsamic vinegar
  3. 1 Tablespoon maple syrup (not pancake syrup)
  4. 1 teaspoon Dijon mustard
  5. 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.