Shredded Brussel Sprout Salad with Maple Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
For the Salad
  • ½ cup chopped pecans, toasted
  • 12oz brussels sprouts
  • ½ cup dried cranberries
  • ½ cup gorgonzola cheese crumbles
  • 1 pear, chopped into small cubes
  • 3 tablespoons extra virgin olive oil
  • 2 jumbo shallots, thinly sliced into rings
  • Salt
For the Maple Vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup (not pancake syrup)
  • 1 teaspoon Dijon mustard
  • Salt and pepper
Instructions
  1. Heat a pan over a medium-low heat and toast the chopped pecans until golden brown and fragrant. Remove from heat and set aside.
  2. Holding the bottom core of the sprout, thinly slice into ribbons and place in a large serving bowl. Discard the cores.
  3. Add the dried cranberries, toasted pecans, gorgonzola cheese, and pears.
  4. Heat olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, approx 1-2 minutes.
  5. Scoop the shallot onto a paper towel-lined plate to drain and sprinkle with salt then repeat with remaining shallots.
  6. Add fried shallots to the rest of the salad. Toss to combine.
Maple Balsamic Vinaigrette
  1. Combine the olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, salt and pepper together in a jar and shake to combine.
  2. Pour the dressing over salad then toss to coat and serve immediately.
Notes
Make sure to use pure maple syrup and not pancake syrup.

If you want to make this ahead of time I suggest keeping the fried shallots stored separately and heating them in a toaster over prior to dressing and serving the salad.

21 Day Fix container equivalents for a 1.5 cup serving: 1 green, 0.25 purple, 1 blue, 1 spoon

Recipe adapted from Iowa Girl Eats
Nutrition Information
Serving size: 1.5 cups
Recipe by emily j. goodman at https://emilyjgoodman.com/shredded-brussel-sprout-salad/