Fall Shredded Brussels Sprouts Salad

• Vegetarian
• Gluten free

• Produce

  • 12 oz Brussels sprouts
  • 1/4 cup Cranberries, dried
  • 1 Pear
  • 2 Shallots, jumbo

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1/4 cup Gorgonzola cheese crumbles

Found on iowagirleats.com

Description

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
• 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.