Shredded Brussels Sprouts Salad
 
Prep time
Cook time
Total time
 
Source: Adapted from Iowa Girl Eats
Serves: 4-6
Ingredients
  • FOR THE SALAD
  • 12 oz brussels sprouts, tough outer leaves pulled away
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans
  • ¼ cup feta cheese
  • 1 pear, chopped
  • 2 jumbo shallots, thinly sliced
  • 3 Tbsp. extra virgin olive oil
  • FOR THE MAPLE-BALSAMIC VINAIGRETTE
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. maple syrup (not pancake syrup)
  • 1 tsp. Dijon mustard
  • salt and pepper
Instructions
  1. Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discarded cores and add shredded sprouts to a large bowl with dried cranberries, pecans, feta, and chopped pears. Set aside.
  2. Heat 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 and let cool slightly.
  3. 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.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/12/shredded-brussels-sprouts-salad.html