by Michelle Fierek

If you are not a fan of Brussels sprouts, you may change your mind after trying them raw in this flavorful salad!

The combination of the finely shredded Brussels sprouts with crisp sweet pear, creamy blue cheese, smokey bacon, and crunchy pecans all wrapped in a maple kissed dressing makes an irresistible fall salad, perfect for Thanksgiving or any holiday meal.

Feel free to swap out ingredients that you like. For example, apples instead of pears, feta cheese in place of Gorgonzola, or dried cranberries instead of pomegranate arils. Enjoy!

(makes 6 servings)


For the Salad:

1 lb Brussels Sprouts, shaved*

2 Bartlett pears, cored & diced

1/2 cup Gorgonzola cheese

1/2 cup pecans, roughly chopped

1/2 cup pomegranate arils

1/2 cup bacon, (approximately 6 slices) cooked & crumbled (reserve bacon drippings)

For the Dressing:

2 T shallot, minced

3 T olive oil

2 T reserved bacon drippings

2 T fresh lemon juice

2 tsp Dijon mustard

1 T pure maple syrup

salt/pepper to taste



1) Cook bacon until crisp and remove with slotted spoon from pan onto paper towel to drain. Reserve drippings in pan for dressing.


2) Shave Brussels sprouts by trimming off ends, slice in half lengthwise & thinly slice crosswise into shreds. (You may also prefer to use a food processor or mandolin)


3) Place all dressing ingredients in a pint mason jar and shake to combine. Set aside.


4) In large bowl, add shaved sprouts along with rest of salad ingredients.

Pour dressing over salad. Toss to coat. Serve.