Brussel Sprout Salad


  • 12 oz. brussels sprouts, outer leaves removed
  • 1 pear, chopped
  • 1/3 cup fried onions
  • 1/3 cup dried cranberries
  • 1/3 cup bleu cheese, crumbled
  • 1/4 cup pecans, roughly chopped
  • Dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoon Dijon mustard
  • kosher salt and freshly ground pepper, to taste


  1. Holding brussels sprouts by the stalk, use a sharp knife to cut brussels sprout into strips.
  2. Place brussel sprouts in a large bowl, along with chopped pear, crispy onions, cranberries, cheese and pecans.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup and mustard, and season generously with salt and pepper.
  4. Pour dressing over the salad and toss together until everything is evenly coated.
  5. Serve and enjoy!

Recipe adapted from Back To Her Roots


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