Iowa Girl Eats · by Kristin Porter★ 5.0 (23)
Shredded Brussels Sprouts Salad
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 8%
CARBS 22G36% OF CAL
5G FIBER14G SUGAR4G OTHER
FAT 18G65% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp raw brussels sprouts tossed with pecans, dried cranberries, pear, and blue cheese in a maple-balsamic vinaigrette. A fresh, crunchy fall salad with sweet and savory balance.
sideamericansalad🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 12 oz brussels sprouts (tough outer leaves pulled away)
- 1/4 cup dried cranberries
- 1/4 cup pecan halves (roughly chopped)
- 1/4 cup gorgonzola cheese crumbles (or chevre)
- 1 pear (chopped)
- 2 jumbo shallots (thinly sliced)
- 1/4 cup extra virgin olive oil
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon pure maple syrup (not pancake syrup)
- 1 teaspoon Dijon mustard
- salt and pepper
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 8%
CARBS 22G36% OF CAL
5G FIBER14G SUGAR4G OTHER
FAT 18G65% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 261mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 63mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.