Recipe: Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

Photo Credit: Caitlin Bensel

To country music icon Martina McBride, cooking and singing aren’t all that different. “When I make something delicious, I want to share it, which is a lot like sharing my music with an audience,” she says. “Cooking is my love language.”
 
With her new cookbook Martina’s Kitchen Mix: My Recipe Playlist for Real Life (Oxmoor House, October 30, 2018, $30), you’ll find your own invitation to step inside Martina’s kitchen and sample more than 150 of her favorite dishes.

---

Photo credit: Caitlin Bensel

Check out her delicious recipe: Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette. Enjoy!!   
Serves 6 to 8     Hands-on 30 minutes     Total 30 minutes
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
12 ounces Brussels sprouts, tough outer leaves pulled away (about 3 cups)
1 medium shallot, thinly sliced (about 1⁄4 cup)
1⁄4 cup sweetened dried cranberries
1⁄4 cup coarsely chopped pecans
1⁄4 cup crumbled Gorgonzola cheese
1 ripe pear, chopped (about 3⁄4 cup)
1. Whisk together the olive oil, vinegar, maple syrup, and Dijon in a medium bowl. Season to taste with salt and freshly ground black pepper.
2. Thinly slice the Brussels sprouts, discarding core. Stir together the Brussels sprouts, sliced shallot, dried cranberries, pecans, Gorgonzola cheese, and chopped pear.
3. Pour the dressing over the salad, and gently toss to combine. Serve immediately.
Recipe credit:
Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

---