A ton of people have used the recent snowfall as an excuse to decorate for Christmas early, but I’m holding out as long as possible because:
- I don’t want to admit the season that shall not be named is most likely here to stay [sob]
- Thanksgiving should get the attention it deserves!
Ok, I can’t promise a Costco holiday planter won’t somehow find it’s way onto my front porch before Thursday, but that’s it! Besides, we should be focusing our attention and efforts on what will undoubtedly become your new favorite holiday side dish ever: Shredded Brussels Sprouts Salad.
Watch How to Make It!
Make once and I promise it’ll become an annual tradition!
Shredded Brussels Sprouts Salad with ALL the Fixins’
File this fall-themed Shredded Brussels Sprouts Salad under “better than you can possibly imagine“. It’s like taking a Peloton class from Jess King. Oh wait no, that’s harder than you can possibly imagine. Hurts so (mostly) good.
Anyway, you can pick out and taste every single ingredient in this flavor and texture-packed Thanksgiving-friendly side dish, and the combination of fresh, savory, sweet, creamy, and crunchy is simply divine.
You will remember this salad LONG after taking your last bite!
What’s Inside
Shredded brussels sprouts, dried cranberries, chopped pecans, fresh pear, crumbled gorgonzola cheese, and crispy shallots (the STAR of the salad!) are drizzled with the easiest Maple Balsamic Vinaigrette to create a flavorful and healthy fall salad that you’ll go back for more and more and more of. It is beyond delicious.
Can You Eat Raw Brussels Sprouts?
Yes, you can eat raw brussels sprouts! Brussels sprouts are in the cruciferous vegetable family with broccoli, cauliflower, and cabbage, and are completely fine to eat raw. I prefer to thinly slice each sprout with a sharp chef’s knife, vs purchasing a bag of pre-shredded sprouts because the bagged slices are a little too thick to eat raw (they’re great for pan-seared brussels sprouts recipes or roasted brussels sprouts recipes). You can basically shave the brussels sprouts using a knife rendering them super easy to eat raw in this salad.
How to Prepare Ahead of Time
This shredded brussels sprouts salad is great to make for Thanksgiving on account of its warming fall flavors, and it also can be partially made ahead of time which is nice when you’ve got a bunch of different dishes cooking on the stove or baking in the oven on the actual holiday.
Here’s a a breakdown of what you can prepare or make ahead of time, vs what’s best to prepare just before serving:
Make/prepare ahead of time:
- Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag with all the air pressed out.
- Chop the pecans up to two days ahead of time then store in an airtight container.
- Prepare then refrigerate the vinaigrette 1-3 days ahead of time.
Prepare just before serving:
- Chop the pears.
- Pan fry the shallots.
- Add all ingredients into a serving bowl then dress and toss to combine.
How to Make Shredded Brussels Sprouts Salad
Start by shredding raw brussels sprouts. Peel back the outer leaves of each sprout then hold onto the stem and use a sharp knife to shave them as thinly as possible.
Again, it’s tempting to use a bag of pre-shredded brussels sprouts for this dish, but they’re a touch too thick for a raw salad in my opinion. Hand shredding gets them much thinner!
Add the shredded sprouts to a large bowl with dried cranberries, crumbled gorgonzola cheese, chopped ripe pear, and pecans that have been roughly chopped.
Next, pan fry jumbo shallots sliced into rings – no breading required! Once fried, shallot rings are a FANTASTIC replacement for french fried onions on top of casseroles and in salads. You really can pick out the caramelized onion flavor amongst all the other ingredients in this dish. So, so delicious.
After slicing and separating the rings of the shallots, heat extra virgin olive oil in a large skillet over medium-high heat. I always test a slice of shallot first to see if the oil is hot enough. If the slice starts sizzling right away, the oil is ready.
Add half the shallots to the hot oil then saute and stir occasionally until light golden brown, NOT dark brown which tastes bitter. Each batch should take 2-3 minutes.
Scoop the fried shallots onto a paper towel lined plate to drain then sprinkle with salt. Repeat the fry >> salt process with the remaining shallots.
Last step is to mix up the Maple Balsamic Vinaigrette that ties the whole salad together. It is incredible! To a jar with a tight fitting lid add the following ingredients:
- Extra virgin olive oil
- Balsamic vinegar
- Pure maple syrup (not pancake syrup)
- Dijon mustard
- Salt and pepper
Shake to combine then pour over the salad, toss to combine, add the fried shallots, and then toss again.
Fresh, decadent, crunchy, creamy — ALL. THE. THINGS! I know you are going to adore this texture and flavor packed Shredded Brussels Sprouts Salad! Enjoy, enjoy!
More Fabulous Fall Salads
- Jennifer Aniston Salad
- Apple Orchard Salad
- Maple-Bourbon Pecan Salad
- Everyday Kale Salad
- Wild Rice Harvest Bowls
- Apple, Cranberry, Almond Salad
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Shredded Brussels Sprouts Salad
Description
Shredded Brussels Sprouts Salad is a crispy, crunchy, healthy, gluten free salad recipe that's full of fresh fall flavors!
Ingredients
- 12oz brussels sprouts, tough outer leaves pulled away
- 1/4 cup dried cranberries
- 1/4 cup Fisher Naturals Pecan Halves, roughly chopped
- 1/4 cup gorgonzola cheese crumbles
- 1 pear, chopped
- 2 jumbo shallots, thinly sliced
- 1/4 cup 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
Directions
- 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.
- 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 occasionally. 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.
Notes
- I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can shave them very, very thin!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Loved the salad! I do have a question, I followed the instructions for frying the shallot, but I just ended up with softened shallot rather than the pretty/crispy frizzled looking shallot pictured. Any ideas? Maybe my oil wasn’t hot enough? I realize this is definitely user error.
This was absolutely delicious, and I could see enjoying this any time of year! Thank you!
I’m so, so glad you loved it, Polly, and you are right — it’s too good to eat during just one season out of the year! Thank you so much for your feedback and recipe rating!
I love this salad I make it multiple time throughout the year when we have gatherings and everyone always raves about it and wants the recipe!
So, so happy to hear that, Kristen!! Thank you so much for your feedback and recipe rating!
I love this recipe and I’ve made it multiple times. I brought it to Thanksgiving last year and it was such a hit that my family asked if I’d bring it again this year! ????
I’m SO glad to hear that, Becca! Thank you so much for your feedback and recipe rating, and happy Thanksgiving!
Huge hit at Thanksgiving!! Easy & delicious. Everyone appreciated something fresh and crunchy. Will make again & again!!
Could one use a mandolin to shred the sprouts or do you recommend against it?
Hi Mike! The mandolin won’t get the sprouts as thin as hand slicing, plus I think using a mandolin with such a small piece of food is on the dangerous side – in my opinion, anyway!
This really has become a staple on our thanksgiving menu (and whenever else I can fit it in!). May favorite salad, ever!! I’ve even taken leftovers and put them on a turkey sandwich, and it was amazing. Thank you so much for a fantastic recipe!!
That sounds incredible!! So happy this is a favorite of yours!!
Can you make the dressing in advance?
This is absolutely delicious! Had to make a few changes due to what I had on hand. Swapped out the gorgonzola with feta, and used agave instead of maple syrup. The crispy shallots are what makes this salad in my mind! 5/5 will make it again and again.
Totally agree – the crispy shallots totally make the meal!
Superb salad!! I altered a bit .. sunflower seeds, grey poupon mustard, apple instead of pear. Served as a side with turkey spinach lasagna during this “COVID must cook at home with what we have” season. ❤️?
This is arguably the best salad that fills you up like a full meal.
I made this dish at Thanksgiving and it was such a welcome relief from the heaviness of the rest of the meal. I will totally be making this salad this summer as a cold dinner salad! Loves it!
Everytime I make this someone asks for the recipe. So delicious ?
Thrills me to hear that, Kristin – thank you so much!
Made this for Christmas dinner and it was a big hit! I used a mandolin to get the brussel sprouts really thin and wonderful blue cheese that we got for christmas. Delicious, will be making again soon!