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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