Hi hi hi!
Sorry I disappeared for a second there. I was trying to revel in every glorious minute of the long weekend. I don’t know about you, but I managed to stuff my face for about 4 days straight and I don’t even feel badly about it…
However! I am a firm believer in maintaining a balance during the holidays. Don’t get me wrong, indulge in those cookies and pies because it only happens once a year and life is short. All I’m saying is like, have a salad before your dessert, or hit the gym before you shovel in all those mashed potatoes. You feel me?
I made this salad as a side dish for Thanksgiving and made it again for dinner last night because it was that good. It absurdly healthy, but tastes decadent in the best ways. Plus, it’s a crowd pleaser and my family can vouch for that! With parmesan, pecans, dried cranberries, and a pear, it barely even tastes like a salad and/or brussels sprouts and also comes together in about 5 minutes. Have i convinced you yet?!
Shredded Brussels Sprouts Salad
1 lb. brussels sprouts
1/4 cup dried cranberries
1/4 cup shredded parmesan cheese
1 pear, diced
1/4 cup chopped pecans
1 large shallot, thinly sliced
- With a knife, cut the hard ends off the sprouts. “Shave” them by carefully slicing them as thinly as possibly (without chopping any fingers off!). Keep any outer leaves that fall off intact.
2. In a large bowl, toss together the remaining ingredients. Pour on dressing immediately and serve, or store in a container in the fridge for up to 3 days undressed.
Maple Dijon Vinaigrette
1 tbsp maple syrup
1 tbsp dijon mustard
2 tbsp olive oil
2 tbsp balsamic vinaigrette
salt + pepper to taste
1.In a small bowl, combine all ingredients. Whisk to combine. Pour over salad and serve immediately, or store in a mason jar in the fridge for up to 3 days.
See you again soon, friends. Have a great week!