Shredded Brussels Sprouts Salad with Maple-Balsamic Dressing is a new favorite salad
and one we’ve enjoyed half a dozen times since Thanksgiving.
Don’t judge these little shredded sprouts by their overcooked counterparts!
The key ingredient to the salad is the Maple Bacon and Maple-Vinaigrette Dressing
that adds the right amount of sweetness. Add in the dried cranberries, the crunch from the pecans
and creamy tang from the blue cheese, this salad is full of flavor!
Give your Brussels sprouts a rinse and slice off the tough woody stems.
Remove any bruised or dried-out outer leaves. You can use a food processor fitted with a slicing blade
or mandolin to shred the Brussels sprouts. A mandolin is dangerous for me,
so I’m better off with a knife.
Slice the sprouts in half from top to bottom. Turn the sprouts cut-side down,
and thinly slice them cross-wise from root to top. Separate the layers into distinct shreds.
Top with your salad with cooked, crumbled Maple Bacon.
You could use regular bacon but the maple flavor makes the salad.
Add blue cheese crumbles. toasted pecans, and dried cranberries.
Adjust the quantity of your toppings as desired.
recipe courtesy Tyler Florence:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup (use real Maple syrup)
Kosher salt and freshly ground black pepper to taste
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl.
Slowly drizzle in the olive oil while you whisk to emulsify.
Add the maple syrup and season, to taste, with salt and pepper.
Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette
- 1 pound Brussels sprouts
- 1/2 cup roughly chopped pecans toasted
- 1/2 cup dried cranberries
- 1/3 cup crumbled blue cheese
- 6 slices Maple Bacon cooked and crumbled
- 1 small shallot finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup use real Maple syrup
- Kosher salt and freshly ground black pepper
- Cook bacon until crispy. Drain on paper towels; crumble and set aside.
- Rinse Brussels sprouts and slice off the tough woody stems.
- Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife.
- Separate the layers into distinct shreds.
To toast pecans:
- Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts.
- Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes.
- Remove from heat and spread out on a plate to cool to room temperature.
To make dressing:
- Combine the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl.
- Slowly drizzle in the olive oil while you whisk to emulsify.
- Add the maple syrup and season, to taste, with salt and pepper.
- Add pecans, cranberries, blue cheese and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.
- Shred the brussels sprouts up to two days ahead of time then store in a gallon Ziplock bag, removing as much air as possible.
- Toast pecans up to two days ahead of time; store in an airtight container.
- Vinaigrette can be prepared up to 3 days ahead of time and stored in jar. Shake well before dressing salad.