By Chef Alli

Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad


  • 16 oz. bag of Brussels sprouts, trimmed and shredded or thinly sliced
  • 1/3 cup dried cherries
  • 1/3 cup chopped pecans
  • 1/3 cup gorgonzola crumbles
  • 1 pear or apple, peeled and chopped
  • 2 large shallots, thinly sliced
  • 2-3 Tbsp. good olive oil

Vinaigrette Dressing 

  • 3 Tbsp. good olive oil
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. pure maple syrup
  • 2 tsp spicy brown mustard
  • Kosher salt and freshly ground black pepper, to taste


Place shredded Brussels sprouts, dried cherries, pecans, gorgonzola cheese and chopped pear or apple in a large bowl; toss very gently to combing. 

In a skillet over medium heat, add a bit of olive oil; when oil is hot, add shallots and saute until a light golden-brown in color, two to three minutes.  Transfer shallots to a paper-towel-lined plate to drain; season with a bit of salt and let cool.  

Meanwhile, combine vinaigrette ingredients in a dressing cruet and shake well to combine.  

Add sauteed shallots to salad ingredients in bowl, then pour prepared vinaigrette over salad as desired, tossing all to coat.  Serve at once.  

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to