• A3c4cbef4308dbedf6be6f733932163a

Brussels Sprouts Salad

A fall salad full of crunch, studded with cranberries, pecans, pear, and fried shallots. QUICK TIP: For a faster and equally tasty side dish, use Costco's sweet kale salad.

Prep
Cook
Serves 6people
Ingredients
12
oz brussels sprouts, tough outer leaves pulled away
3
tbsp extra virgin olive oil
1/4
cup dried cranberries
1/4
cup chopped pecans
1/4
cup gorgonzola cheese crumbles
1
pear, chopped
2
jumbo shallots, thinly sliced
FOR THE MAPLE-BALSAMIC VINAIGRETTE
1
tbsp maple syrup (not pancake syrup)
1
tsp Dijon mustard
2
tbsp extra virgin olive oil
2
tbsp balsamic vinegar
salt and pepper
Directions
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, pecans, gorgonzola cheese, and chopped pears. Set aside.
2.
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.
3.
Add vinaigrette ingredients 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.

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