Brussels Sprouts Salad

When I first heard of a Brussels Sprouts Salad, I probably made the same face you are currently making. That Charlie Brown “Bleh” face! However, this recipe will make any “green food hater” change their opinion on these adorable sprouts. Not only are they high in fiber, Vitamin C, Vitamin K, but they are also delicious! You can over eat this salad during Thanksgiving dinner and not feel guilty afterwards… Here is my personal recipe for becoming the new professional chef during your next holiday party. Did I mention you can make this Paleo friendly? You can keep that smug grin around your Paleo and Gluten Free family and friends when you serve them this….


Main Ingredients:

  • one pound of brussels sprouts
  • one medium green pear (julienned)
  • one container of Gorgonzola cheese
  • one package of Proscuitto (sliced)
  • one large shallot (sliced)
  • half a cup of dried cranberries (optional)
  • half a cup of chopped walnuts (optional)

Dressing Ingredients:

  • 2 tablespoons of balsamic glaze
  • 1/4 cup of Honey Mustard Dressing
  • 1/2 teaspoon of garlic powder (if you use garlic salt, skip the sea salt add in)
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sea salt
  • one entire lemon squeezed

Start by de-stemming and chopping up the brussels sprouts. You can use a mandolin slicer as a time saver for shaving the brussels sprouts. Otherwise, you can purchase them pre-cut at Trader Joe's!! 

Add in the julienned pears to the brussels sprouts. If you are pre-cutting the brussels sprouts and the pears, you can drizzle a small amount of lemon juice. Place the mixture in the fridge while you prep the remaining ingredients.

Next up, you will want to cut up the prosciutto and cook it in a skillet. I use the same skillet to cook the shallots in; it adds some extra flavor! 

Set aside your crispy shallots and cooked proscuitto. Add in the dressing ingredients to the pre-cut pears and brussels sprouts.

Paula DolubiznoComment