In the Bender Kitchen: St. Vincent’s Medical Center shows us how to make Brussels sprouts salad

It’s time to start planning your Thanksgiving meal. We have an easy healthy side dish that would be a great addition to your table.

Today we have Registered Dietitian, Frankie Maderia from St. Vincent’s Medical Center in the Bender Kitchen to show us how to a make Brussels sprouts salad.

Shredded Brussels Sprout Salad
•    12 oz Brussels sprouts, tough outer leaves pulled away (10 oz weight post trim)
•    1/4 cup dried cranberries
•    1/4 cup chopped pecans
•    1/4 cup gorgonzola cheese crumbles
•    1 pear chopped
•    1 sweet potato chopped and roasted
•    3 Tablespoons extra virgin olive oil

For the Maple-Balsamic Vinaigrette:
•    2 Tablespoons extra virgin olive oil
•    2 Tablespoons balsamic vinegar
•    1 Tablespoon maple syrup 
•    1 teaspoon Dijon mustard
•    salt and pepper

1.    Using a very sharp knife, thinly shred Brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside.
2.    Chop up raw sweet potato (with skin) into bite size pieces. Place onto baking sheet, toss in olive oil and roast in oven for 20-30 minutes (until brown and crispy) at 425 degrees.
3.    Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add roasted sweet potato (hot or cold) then toss to combine, and then serve.

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