Fall Shredded Brussels Sprouts Salad

By angelahon

Fall Shredded Brussels Sprouts Salad

Ingredients

• 12 oz 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

Preparation

Step 1

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.