Shaved Brussel Sprout Salad for Thanksgiving
- Combine Brussel sprouts, quinoa, cranberries and pepitas. Set aside.
- Heat olive oil in skillet over medium-high heat. Add shallots then fry until light golden brown., about 1-2 minutes. Spoon onto a paper towel to drain.
- Pour vinaigrette onto salad
- Top with fried shallots and serve.