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
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.
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.
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