Fall Shredded Brussels Sprouts Salad
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!
Is it crazy to be thinking about Thanksgiving meal planning already?? I know it’s not even Halloween yet (Lincoln’s going as dunna-nunna-nunna-nunna-dunna-nunna-nunna-nunna (did I get them all?) BAT-MAN! Aka the only remaining costume at Target aka Mama’s a little behind in the trick-or-treat department this year. In a perfect world he’d go as his idol Curious George, but in reality this is Ben’s child we’re talking about so the costume will stay on for 24 seconds before being ripped off. Therefore it’s, dunna-nunna-nunna-nunna-dunna-nnuna-nunna-nunna BAT-MAN! << longest parenthetical sentence ever,) but I took one bite of the Fall Shredded Brussels Sprouts Salad I’m sharing today and Thanksgiving side dish immediately came to mind.
Ingredients
SERVES 4-6
- 12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
- 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 Maple-Balsamic Vinaigrette:
- 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.
Notes
I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can slice them very, very thin!
Original Recipes Visit Fall Shredded Brussels Sprouts Salad @ iowagirleats.com