Prep Time: 15 min
Cook Time: 5 min (nuts)
- 1 pound Brussels sprouts
- 1/2 cup roughly chopped pecans
- 1/2 cup dried cranberries
- 1/3 cup crumbled blue cheese
- 6 slices Maple Bacon, cooked and crumbled
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup (use real Maple syrup)
- Kosher salt and freshly ground black pepper
- Cook bacon until crispy. Drain on paper towels; crumble and set aside.
- Rinse Brussels sprouts and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife. Separate the layers into distinct shreds.
- To toast pecans: Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts. Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes. Remove from heat and spread out on a plate to cool to room temperature.
- Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Add pecans, cranberries, blue cheese and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.