Fall Shredded Brussels Sprouts Salad is a crispy, crunchy, healthy entree salad recipe that’s full of fresh fall flavors!
Is it crazy to be thinking about Thanksgiving meal planning already?? I know it’s not even Halloween yet (Lincoln’s going as dunna-nunna-nunna-nunna-dunna-nunna-nunna-nunna (did I get them all?) BAT-MAN! Aka the only remaining costume at Target aka Mama’s a little behind the 8 ball in the trick-or-treating department this year. In a perfect world he’d go as his idol Curious George, but in reality this is Ben’s child we’re talking about so the costume will stay on for 24 seconds before being ripped off. Therefore it’s, dunna-nunna-nunna-nunna-dunna-nnuna-nunna-nunna BAT-MAN! << longest parenthetical sentence ever,) but I took one bite of the Fall Shredded Brussels Sprouts Salad I’m sharing today and Thanksgiving side dish immediately came to mind.
Friends? I am DYING over this crispy, crunchy, fresh and healthy salad full of All The Goodness. Brussels sprouts salads are a VERY good thing!
I’ve had a fall-themed shredded brussels sprouts salad on my radar for a few months now – the apple and bacon version I made last year was absolutely delicious – but I couldn’t seem to get the topping combo to mesh in my mind. To cheese or not to cheese? To nut or not to nut? To fruit or not to fruit?
The answer? To cheese, to nut, to fruit, and to CRISPY SHALLOT. Am I making any sense here? Don’t answer that.
This salad is sensational. Finely shredded raw brussels sprouts lend a deep crunch to this filling salad that’s full of dried cranberries, crumbled gorgonzola cheese, chopped pecans, fried shallots, and fresh pear – drizzled in a 30 second Maple Balsamic Vinaigrette. Savory, sweet, crispy, crunchy, fresh, easy, hearty, feel good food!
I had this salad two nights in a row last week, as it’s very filling and most importantly extremely satisfying, but like I mentioned, it’s going to steal the show at your Thanksgiving dinner table. Party Potatoes Deluxe? Your competition has arrived!
Start with 12oz fresh brussels sprouts. Brussels sprouts CAN be eaten raw – they’re basically baby cabbages.
Peel back any tough outer leaves from the sprouts then, holding each one by the core, very thinly shred the sprout starting at the top with a sharp knife. I’ve used the slicing disc on my food processor to thinly slice brussels sprouts, and very quickly I might add, but using a sharp knife is the best way to shred the sprout vs slice it.
Place the shreds in a big bowl, then add all the goodies: chopped pear plus 1/4 cup dried cranberries, 1/4 cup crumbled gorgonzola cheese (use feta or chevre if you’re not feeling gorgonzola) and 1/4 cup chopped pecans.
In a jar, shake up the Maple Balsamic Vinaigrette which is just 2 Tablespoons each extra virgin olive oil and balsamic vinegar, 1 Tablespoon pure maple syrup (not pancake syrup,) 1 teaspoon Dijon mustard, salt, and pepper, then pour it over the salad and toss to combine. This slightly sweet and tangy dressing is the perfect way to wrap all these ingredients together deliciously.
Last step is to pan fry 2 jumbo sliced shallots in 3 Tablespoons extra virgin olive oil. These shallots totally make the salad! Their crispy crunchy and decadence add a huge flavor boost. Definitely do not skip.
Add the shallots to the salad, give it one final toss, then serve to eagerly awaiting forks!
Fall Shredded Brussels Sprouts Salad
Fall Shredded Brussels Sprouts Salad is crispy and crunchy, and full of fresh and savory flavors!
- 12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup gorgonzola cheese crumbles
- 1 pear, chopped
- 2 jumbo shallots, thinly sliced
- 3 Tablespoons extra virgin olive oil
- For the Maple-Balsamic Vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup (not pancake syrup)
- 1 teaspoon Dijon mustard
- salt and pepper
- 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, pecans, gorgonzola cheese, and chopped pears. Set aside.
- Heat extra virgin 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 then 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.
- I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can slice them very, very thin!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Not only is this salad great for everyday dinner or lunch, and the holidays, but it’s perfect to bring to a potluck. Since the shredded brussels sprouts are heartier than lettuce, they stand up to being dressed much longer. Whenever and however you serve it – enjoy!