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Shaved Brussels Sprouts, Spinach Pecan Salad with Bourbon Balsamic Dressing

Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 329kcal
Author Brenda Bennett | Sugar-Free Mom


  • 1 pound fresh Brussels Sprouts
  • 6 ounces fresh spinach
  • ½ cup toasted pecans
  • ½ cup dried cranberries sweetened with apple juice
  • optional: ¼ cup blue cheese

Bourbon Balsamic Dressing

  • 2 tablespoons minced shallots
  • 2 garlic cloves minced
  • ¼ cup white balsamic vinegar
  • 1 tablespoon bourbon
  • cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • optional: ¼ teaspoon liquid stevia


  • Wash and dry the Brussels sprouts.
  • Cut sprouts in half lengthwise through the stem. Use a sharp knife of mandolin and finely slice sprouts crosswise. Discard stems.
  • Coarsely chop spinach.
  • Add both spinach and Brussels sprouts to a large salad bowl.
  • Toast pecans in a dry saute pan over medium heat for a few minutes until you can smell them. Turn off heat and add to salad bowl along with the rest of ingredients.
  • Whisk the dressing ingredients together and toss with the salad right before serving.
  • Keep refrigerated.


Serving: 1g | Calories: 329kcal | Carbohydrates: 14.4g | Protein: 2.4g | Fat: 30.4g | Sodium: 231mg | Fiber: 3.1g | Sugar: 8.6g