What’s Cooking: Fall Shredded Brussels Sprouts Salad

Hello Iowa

Iowa Girl Eats Blogger Kristin Porter shows how to make a crispy and crunchy salad full of fresh fall flavors. You can find the recipe here and many more on iowagirleats.com.



  • 12oz brussels sprouts, tough outer leaves pulled away
  • 1/4 cup dried cranberries
  • 1/4 cup Fisher Naturals Pecan Halves, roughly chopped
  • 1/4 cup gorgonzola cheese crumbles
  • 1 pear, chopped
  • 2 jumbo shallots, thinly sliced
  • 1/4 cup extra virgin olive oil
  • For the Maple-Balsamic Vinaigrette:
    • 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, chopped pecans, gorgonzola cheese, and chopped pears. Set aside.
  2. Heat extra virgin olive oil in a large skillet over medium-high heat. Add half the shallots then fry until golden brown, 2-3 minutes, stirring occasionally. 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.


  • I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can slice them very, very thin!


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