Description
Fall Shredded Brussels Sprouts Salad is a vibrant and crunchy dish that captures the essence of autumn. This delightful salad combines finely shredded Brussels sprouts with sweet dried cranberries and toasted pecans, all brought together with a tangy dressing. Perfect for Thanksgiving or as a refreshing side dish, this salad is not only visually appealing but also packed with flavor. Serve it at gatherings or enjoy it solo for a nutritious treat that celebrates the season!
Ingredients
Scale
- 4 cups Brussels sprouts, shredded
- 1 cup dried cranberries (unsweetened)
- 1 cup toasted pecans
- 1/2 cup shallots, chopped
- 1/4 cup olive oil (extra virgin)
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Trim the ends of the Brussels sprouts and remove any discolored leaves. Thinly slice using a knife or mandoline.
- In a skillet over medium heat, add olive oil and sauté shallots until golden brown (about 3-4 minutes).
- Stir in dried cranberries until softened slightly, then combine with shredded Brussels sprouts and toasted pecans in a large bowl.
- Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad, toss gently to combine, and serve immediately or chill briefly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg