Though this recipe is probably best in the fall time, I never got around to making it in those months, so December it is!

And boy am I glad I finally got around to it. Because, this salad is absolutely delicious!! It involves raw brussel sprouts, so no need to worry about stinking up your house. Topped with yummy pears, dried cranberries1/, pecans, gorgonzola crumbles, and sautéed shallots to give it a kick.

This is a yummy side dish to bring to any sort of dinner party you may be attending, or even hosting. Honestly, those who don’t like brussel sprouts would probably still love this salad as it doesn’t have that typical bold stinky flavor a roasted brussel sprout would!

This salad is topped with a delicious homemade maple balsamic dijon dressing! It’s best served immediately after dressed, and eaten all that day. Though, you can get away with eating in the next day too (the pears start to brown a bit, it’s just not as pretty).

Give it a try at your next dinner and let me know your thoughts!

SHREDDED BRUSSEL SPROUT SALAD

INGREDIENTS:

1. 12 oz. Brussel sprouts- tough outer leaves removed. (I use pre packaged “ready to cook” brussel sprouts and didn’t have to deal with the tricky outer layer. This made chopping MUCH faster and easier)
2. 1/4 cup dried cranberries
3. 1/4 cup chopped pecans
4. 1/4 cup crumbled gorgonzola cheese
5. 1 pear, chopped
6. 2 jumbo shallots, thinly sliced
7. 3 Tbs extra virgin olive oil

FOR MAPLE BALSAMIC VINAIGRETTE: 

1. 2 Tbs extra virgin olive oil
2. 2 Tbs balsamic vinegar
3. 1 Tbs pure maple syrup
4. 1 Tbs dijon mustard
5. salt and pepper to taste

PREPARATION:

1. Using a very sharp knife, thinly shred your brussel sprouts, holding the inner core towards you. They should naturally fall apart for the most part using your fingers after slicing.
2. Add shredded brussel sprouts to a large bowl, then adding dried cranberries, pecans, gorgonzola cheese, and chopped pear. Set aside
3. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until lightly golden brown. Scoop onto a paper towel-lined plated to dry. Add salt to taste while cooling. Repeat with remaining shallots
4. Add ingredients for maple balsamic vinaigrette in a small bowl, then whisk together to fully combine.
5. Pour vinaigrette over salad, toss to coat. Add fried shallots, toss to combine, then serve!