I haven’t actually tried this, but a friend posted it on Facebook and I need to keep this around somewhere so I can find it again.
Pan Seared Brussels Sprout Salad
1 pound brussels sprouts, remove stems and cut in half
½ cup fresh cranberries
⅓ cup gorgonzola cheese, crumbled
½ cup pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt & pepper to taste
1.Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
2.Season with salt & pepper. Cook for 8-10 minutes.
3.Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
4.Toss sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.