Shredded Brussels Sprouts Salad with Maple Balsamic Vinaigrette

Shredded Brussels sprouts salad with dried cranberries, pecans, gorgonzola, and fresh pear, tossed in a maple balsamic vinaigrette. This healthy, fresh salad features crispy fried shallots for extra flavor and is perfect for quick lunches, holiday sides, or light dinners. Ideal for gluten-free and vegetarian meals with a mix of sweet, tangy, and savory flavors.

Ingredients

• 12 oz Brussels sprouts, outer leaves removed
• 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

For the Maple Balsamic Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions

1. Shred the Brussels sprouts thinly using a sharp knife, holding onto the core ends, then discard the cores. In a large bowl, combine shredded sprouts, dried cranberries, chopped pecans, gorgonzola, and chopped pear. Set aside.
2. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry half the shallots until light golden brown, about 2–3 minutes, stirring frequently. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with salt and let cool. Repeat with the remaining shallots.
3. In a small jar, combine all vinaigrette ingredients and shake well to mix.
4. Pour the vinaigrette over the salad and toss gently to coat. Top with the fried shallots and toss lightly again. Serve immediately.

Tips

• Use a sharp knife or mandoline to shred Brussels sprouts finely.
• Fry shallots until just golden to avoid bitterness.
• Lightly toast pecans for added depth of flavor.
• Toss salad gently to maintain texture and prevent wilting.

Variations and Substitutions

• Replace gorgonzola with feta or goat cheese.
• Swap pecans for walnuts or almonds.
• Use dried cherries instead of cranberries.
• Substitute pear with apple or persimmon for seasonal variation.

FAQs

Can I prepare this salad ahead of time?
Yes, shred the Brussels sprouts and make the vinaigrette in advance. Combine and add fried shallots just before serving.

Is this salad vegan-friendly?
Omit the cheese or use a plant-based cheese alternative.

How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 2 days. Add fried shallots just before serving for crispiness.

Serving Suggestions

• Pair with roasted chicken, turkey, or pork for a complete meal.
• Serve alongside grilled fish or tofu for a lighter option.
• Add extra protein like grilled chicken, shrimp, or chickpeas for a main-course salad.

Why You’ll Love This Recipe

• Fresh and crisp Brussels sprouts with a balance of sweet, savory, and tangy flavors.
• Easy to prepare with minimal ingredients and quick cooking time.
• Versatile for weeknight dinners, lunch, or holiday gatherings.
• Combines crunchy, creamy, and sweet textures in every bite.