IowaGirlEats created this amazing fall brussels sprouts salad and it is absolutely delicious! We have already made this a handful of times and know you will love it!

Ingredients

• 12 oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup gorgonzola cheese crumbles
• 1 pear, chopped
• 2 jumbo shallots, thinly sliced
• 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 (not pancake syrup)
  • 1 teaspoon Dijon mustard
  • salt and pepper

Directions

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. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
3. Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.

Notes
 I recommend shredding your own brussels sprouts vs buying pre-shredded to make sure you can slice them very, very thin!

Please head over to IowaGirlEats.com for this recipe and many more amazing options! 

If you're looking for a healthy dinner this one is for you! This zucchini noodle "pasta" with avocado pesto and shrimp is from Eatingwell.com and it is absolutely delicious! Extra bonus- it's so healthy!

Ingredients

• 5-6 medium zucchini (2¼-2½ pounds total), trimmed
• ¾ teaspoon salt, divided
• 1 ripe avocado
• 1 cup packed fresh basil leaves
• ¼ cup unsalted shelled pistachios
• 2 tablespoons lemon juice
• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
• 3 cloves garlic, minced
• 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
• 1-2 teaspoons Old Bay seasoning

Directions

1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Recipe from EatingWell.com