Shredded Brussels Sprouts Salad

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 40 minutes

Ingrédients

12 oz brussels sprouts (tough outer leaves pulled away)

1/4 cup dried cranberries

1/4 cup pecan halves (roughly chopped)

1/4 cup gorgonzola cheese crumbles (or chevre)

1 pear (chopped)

2 jumbo shallots (thinly sliced)

1/4 cup extra virgin olive oil

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

Shred

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.

Saute

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 frequently. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.

Make dressing

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.

Nutrition

• Calories: 243 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 15 g
• Cholestérol: 4 mg
• Sodium: 81 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 11 g
• Protéines: 4 g