Shredded Brussel Sprouts Salad

Thanks to Sophie Callahan for this recipe!

photo from Iowa Girl Eats

We found this recipe on Pinterest, of course. This was the healthy addition to our Thanksgiving table, and I enjoyed the leftovers for a few days! I never buy salad dressing anymore, because it’s so easy and economical to make your own. A vinaigrette recipe like this is one of my basics. All credit goes to Iowa Girl Eats for the original recipe.


  • 12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup gorgonzola cheese crumbles
  • 1 pear, chopped
  • 2 jumbo shallots, thinly sliced
  • 3 Tablespoons extra virgin olive oil

Salad Dressing Ingredients:

  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon maple syrup (not pancake syrup)
  • 1 teaspoon Dijon mustard
  • salt and pepper


  1. 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, pecans, gorgonzola cheese, and chopped pears. Set aside.
  2. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until 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.
  3. 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.