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Shredded Brussels Sprouts salad Recipe

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This recipe for Shredded Brussels Sprouts salad, by , is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Beth Boyd


12 oz fresh brussels sprouts, tough outer leaves removed
1/4 cup dried cranberries
1/4 cup chopped pecans
pomegranate kernels (optional but good)
1/4 cup feta cheese crumbles (or blue cheese crumbles if you like)
1 pear, chopped
2 jumbo shallots, thinly sliced
3 tablespoons extra virgin olive oil

for the dressing-
2 T extra virgin olive oil
2T balsamic vinegar
1 T quality maple syrup (not pancake syrup)
1 t dijon mustard
salt and pepper

Using a sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores. Add shredded sprouts, cranberries, pecans, cheese, pomegranates, and chopped pears. Set aside.

Heat extra virgin olive oil in a skillet over medium-high heat. Add half of the shallots then fry util 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.

Add ingredients for maple balsamic vinagrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine. Serve.




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