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Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

A flavorful fall salad with shredded Brussels Sprouts that’s equal parts, crunchy, tangy, salty and sweet thanks to dried cranberries, crunchy pecans and tangy blue cheese. Topped with Maple-Balsamic Vinaigrette.
Prep Time20 minutes
Cook Time0 minutes
Course: Salad
Cuisine: American
Keyword: bacon, balsamic vinegar, blue cheese, Brussels sprouts, dried cranberries, fall, maple syrup, pecans, vinaigrette
Servings: 4

Ingredients

  • 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

Dressing Ingredients:

  • 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

Instructions

  • 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.

Notes

To make ahead:
  • 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.