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!
Ingredients
- 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.
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