Brussels Sprouts Salad with Shallot Vinaigrette
Serves: 6
  • 3 cups shredded fresh Brussels sprouts
  • 2 clementines, segmented and halved
  • ⅓ cup dried cranberries
  • ⅓ cup chopped pecans
  • 1 shallot, finely chopped
  • ⅓ cup extra virgin olive oil
  • 3¬†tbsp vinegar
  • ½ tsp dijon mustard
  • 1-2 dashes hot sauce
  • salt and pepper, to taste
  1. In a large mixing bowl, add the Brussels sprouts, clementines, dried cranberries and pecans.
  2. In a small mixing bowl, whisk together the finely chopped shallot, extra virgin olive oil, vinegar and mustard. Whisk in the hot sauce, salt and pepper. Taste, and adjust seasonings as desired. Pour over the Brussels sprouts and toss to combine.
  3. Enjoy immediately, or chill until ready to serve.
Recipe by Maine Course at