If you’re looking for a delicious veggie dish for your thanksgiving or holiday table, our Shaved Brussels Sprout Salad is for you! The warm pancetta-mustard vinaigrette and pretzel crouton combination take this salad to the next level!
When we think of fall brussels sprout come to mind – specifically this Shaved Brussels Sprout Salad! If you’re not a brussels sprout person we think this salad might change things.
It’s loaded with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette..yum! It’s a well balanced salad with tons of flavors and textures to keep things exciting. We highly recommend this dish for any thanksgiving or holiday table!
How to Make Shaved Brussels Sprout Salad
Salad Ingredients
Pretzel Croutons Process
- Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
- Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Vinaigrette Ingredients
Vinaigrette Process
- Place a small sauté pan over medium heat and melt butter.
- Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
- Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
- Whisk together. Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
Assembly
- Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
- Toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
What if I Don’t Like Raw Brussels Sprouts?
This is our biggest question we get with this dish. We get it, not everyone is into the hearty texture. Not a problem!
If you’re not into raw brussels sprouts you can sauté them in a pan for a few minutes with a couple tablespoons of oil, over medium-high heat. Then we recommend adding 1/4 cup water and covering the pan for a minute until the water evaporates.
This will help to take the “edge” off the brussels sprouts and soften them up, while allowing them to maintain a slight bite and keep their nice texture.
Make Ahead Instructions
Pretzel Croutons
The croutons in our shaved brussel sprout salad can be made up to 5 days in advance. Once they’re toasted and fully cooled store them in an airtight container, in a cool dry place until ready to use.
Vinaigrette
Our vinaigrette can be made up to 3 days in advance. Transfer vinaigrette to an airtight jar or container and refrigerate until ready to use. When ready to use, pour the mixture into a small saucepan and simmer over medium-low heat until heated through, about 2 minutes.
Shaved Brussels Sprout
The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.
Variations
- Swap the pretzel bread out for another flvored bread you might prefer such as sourdough.
- Swap the pancetta out for regular bacon if it’s easier to find or if it’s your preference!
- The goat cheese can also be swapped out for crumbled feta or even shaved Parmesan!
- Give this salad and even more of an autumnal vibe by swapping the cherry tomatoes out for cubed and roasted butternut squash!
What to Serve with Our Shaved Brussels Sprout Salad?
More Delicious Salad Recipes You Will Love
Shaved Brussels Sprout Salad
If you’re looking for a delicious veggie dish for your thanksgiving or holiday table, our Shaved Brussels Sprout Salad is for you! The warm pancetta-mustard vinaigrette and pretzel crouton combination take this salad to the next level!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings:
INGREDIENTS
INSTRUCTIONS
pretzel croutons
Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
vinaigrette
Place a small sauté pan over medium heat and melt butter.
Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
Whisk together.
Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
Assembly
Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
Toss together with vinaigrette.
Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
NOTES
Shaved Brussels Sprout
The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.Calories: 197kcal Carbohydrates: 13g Protein: 5g Fat: 15g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 0.1g Cholesterol: 11mg Sodium: 597mg Potassium: 283mg Fiber: 2g Sugar: 4g Vitamin A: 572IU Vitamin C: 52mg Calcium: 37mg Iron: 3mg
KEYWORD: brussels sprout recipe
COURSE: Salad, Side Dish
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