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Shredded Brussels Sprouts Salad
Shredded Brussels Sprouts Salad is a crispy, crunchy, healthy, gluten free salad recipe that's full of fresh fall flavors!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●skillet
📝 Preparation Steps
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, chopped pecans, gorgonzola cheese, and chopped pears. Set aside.
brussels sprouts (tough outer leaves pulled away)12 ozpear (chopped)1
2
Heat extra virgin olive oil in a large skillet over medium-high heat. Add half the shallots then fry until light golden brown (NOT dark brown) ⏱️ 2-3 minutes, stirring frequently. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
cup extra virgin olive oil1/4extra virgin olive oil2 Tablespoons
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.
Nutrition Facts
calories
243 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
4 g
sugar Content
11 g
sodium Content
81 mg
protein Content
4 g
cholesterol Content
4 mg
carbohydrate Content
19 g
saturated Fat Content
3 g
unsaturated Fat Content
15 g
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