Crispy Pancetta & Chopped Brussels Sprouts Salad: A Sweet & Savory Fall Delight
Embrace the vibrant flavors of autumn with our delightful Chopped Brussels Sprouts Salad with Pancetta. This recipe masterfully combines the crisp texture of shredded Brussels sprouts with salty, savory pancetta, the sweet tang of dried cranberries, and the rich crunch of pecans, all brought together by a bright balsamic and olive oil dressing. It’s the perfect seasonal transition salad, ideal for late summer gatherings or a cozy fall dinner. The harmonious blend of sweet and savory notes in every bite makes this salad an unforgettable side dish or a light main course.
Craving more delicious and vibrant salads? Don’t miss our refreshing Chickpea Cucumber Feta Salad or the incredibly satisfying Easy Chipotle BBQ Chicken Salad!
Why You’ll Love This Chopped Brussels Sprouts Salad
This isn’t just another salad; it’s a culinary experience designed to delight your taste buds. Here’s why this chopped Brussels sprouts salad is destined to become a new favorite:
- Irresistible Flavor Combination: The magic lies in the balance. The slight bitterness of raw Brussels sprouts is beautifully mellowed by the sweetness of dried cranberries, while the crispy, salty pancetta adds a layer of umami that makes every forkful incredibly satisfying.
- Textural Harmony: From the tender-crisp shredded Brussels sprouts to the crunchy pecans and the perfectly fried pancetta, this salad offers a delightful array of textures that keeps things interesting with every bite.
- Seasonal Versatility: While it shines brightest from late summer into fall, its ingredients are generally available year-round, making it a flexible option for any occasion.
- Nutrient-Packed: Brussels sprouts are a powerhouse of vitamins and fiber, while pecans offer healthy fats and antioxidants. This salad is as good for you as it is delicious.
- Easy to Prepare: With straightforward steps and readily available ingredients, this recipe is perfect for home cooks of all skill levels. The chopping technique for Brussels sprouts is simple to master, and the dressing comes together in minutes.
- Perfect for Any Meal: Whether you need a quick weeknight side, a vibrant potluck contribution, or an elegant addition to a holiday spread, this salad fits the bill beautifully.
The Perfect Sweet and Savory Balance
For me, the ultimate salad experience requires a compelling contrast of flavors. I’ve always leaned towards savory dishes, and while I appreciate a touch of sweetness, it needs to be perfectly balanced with something robust and earthy. This chopped Brussels sprouts salad hits that sweet spot precisely.
The star of the show, beyond the humble Brussels sprout, is undoubtedly the dynamic duo of crispy pancetta and plump dried cranberries. The rich, salty, and slightly smoky notes of the pancetta provide a deeply satisfying savory base. When paired with the bright, tart, and naturally sweet burst from the cranberries, it creates a symphony of flavors that elevates the entire dish.
What truly makes this a standout is the “chopped salad” format. Much like our beloved Chopped Italian Sandwich, every single mouthful delivers a harmonious blend of all the ingredients. You don’t have to hunt for the best bits; each bite provides that ideal combination of savory crunch, sweet chew, and the fresh, slightly bitter bite of the finely shredded Brussels sprouts. This thoughtful preparation ensures a consistently delightful experience from the first forkful to the last, making it an excellent side dish or a satisfying light meal on its own.
Key Ingredients & Smart Substitutions
Crafting a memorable salad starts with quality ingredients. Here’s a closer look at what you’ll need and some helpful tips for sourcing and substituting to make this Brussels sprouts salad your own.
- Brussels Sprouts: These mini cabbages are the foundation of our salad. While their peak season runs from September to March, you can generally find fresh Brussels sprouts year-round in most grocery stores. When selecting them, look for tight, firm heads with bright green leaves. Avoid any with yellowing leaves or soft spots. Shredding them thinly is crucial for a pleasant texture when eaten raw in a salad.
- Pancetta: This Italian cured pork belly is what brings that incredible salty, savory, and slightly umami crunch to the salad. Unlike bacon, pancetta is cured but not smoked, offering a milder, richer flavor. For the best results, cook it slowly until perfectly crispy, then ensure you strain off any excess fat to prevent sogginess as it cools. If pancetta is hard to find, a good quality thick-cut bacon can be a fantastic substitute, though it will impart a smokier flavor.
- Pecans: These buttery, earthy nuts add a wonderful depth of flavor and satisfying crunch. Toasting them lightly before adding them to the salad can further enhance their flavor. If pecans aren’t your preference, walnuts offer a similar texture and slightly more robust flavor. Almonds or even sunflower seeds could work for a different twist. For an extra special, sweeter touch, consider making our Bourbon Candied Pecans – they would be truly divine in this salad!
- Dried Cranberries: These little gems are essential for the salad’s sweet and tart contrast. They provide a chewy texture and a burst of fruity flavor that complements the savory pancetta and earthy Brussels sprouts. When purchasing, try to find dried cranberries with zero or minimal added sugar to control the overall sweetness of your salad. Feel free to experiment with other dried fruits like chopped dried cherries, golden raisins, or even finely diced dried apricots if you’re looking for a different fruit profile.
- Balsamic Vinaigrette Ingredients: Our simple yet flavorful dressing combines good quality olive oil, tangy balsamic vinegar, fresh lemon juice for brightness, a touch of spicy Dijon mustard for emulsion and kick, and perfectly balanced salt and pepper. Using fresh ingredients here will make a noticeable difference in the overall taste of your salad.
*For exact measurements and detailed nutritional information, please refer to the comprehensive recipe card provided below.
How to Make Chopped Brussels Sprout Salad: Step-by-Step
The success of a truly delicious raw Brussels sprouts salad hinges significantly on the preparation of the sprouts themselves. Get the chop right, and you’re halfway to perfection. If they’re too large, they can be tough and overly bitter; too small, and they might become soggy. The goal is a delicate balance of flavor and satisfying crunch.
How to Properly Shred Brussels Sprouts for Salad
Achieving the perfect texture for your Brussels sprouts is easier than you think. Follow these steps for beautifully shredded sprouts that are tender-crisp and flavorful in every bite:
- Prepare the Sprouts: Begin by thoroughly rinsing your Brussels sprouts under cold water. Pat them completely dry with a clean kitchen towel or paper towels. This step is important to remove any excess moisture and ensure a clean cut. Carefully peel off any loose or discolored outer leaves.
- Trim the Stems: Using a sharp chef’s knife, carefully chop off the woody end of each Brussels sprout stem. Be sure to remove enough so that the leaves can separate easily, but not so much that the sprout falls apart entirely.
- Halve the Sprouts: This is a crucial step for achieving uniform shreds. Slice each Brussels sprout in half lengthwise, from the top (where the leaves are tightest) down through the trimmed stem. This creates a flat surface for stable slicing.
- Thinly Slice: Place a halved Brussels sprout cut-side down on your cutting board. Starting from one side, thinly slice the sprout into even, ribbon-like pieces. Aim for slices that are about 1/8 to 1/16 inch thick. Resist the urge to slice top-down, as this will result in tiny, uneven fragments rather than beautiful, uniform shreds, which won’t provide the desired texture.
Assembling Your Delicious Chopped Salad
Once your Brussels sprouts are perfectly prepped, the rest of the salad comes together quickly and effortlessly.
Step 1: Prepare the Balsamic Vinaigrette. In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, salt, and black pepper. If using a mason jar, secure the lid tightly and shake vigorously until all ingredients are well emulsified and blended. If using a bowl, whisk thoroughly until smooth. For a brighter, zestier alternative, consider our homemade Lemon Basil Vinaigrette.
Step 2: Cook the Crispy Pancetta. Dice the pancetta into small, uniform ¼-inch pieces. Add these pieces to a cold saucepan, then place it over medium heat. Slowly render the fat and fry the pancetta, stirring frequently, until it turns beautifully golden brown and crispy. This process usually takes about 10-12 minutes. Once cooked, remove the pancetta with a slotted spoon and transfer it to a plate lined with paper towels to drain excess oil. Set the crispy pancetta aside to cool.
Step 3: Combine the Base Ingredients. Place your thinly shredded Brussels sprouts (prepared as directed above) into a large mixing bowl. This bowl should be spacious enough to allow for easy tossing of all ingredients.
Step 4: Add the Mix-ins. To the bowl with the Brussels sprouts, add the cooled, crispy pancetta, the roughly chopped pecans, and the dried cranberries. These ingredients will add essential flavor, texture, and visual appeal to your salad.
Step 5: Dress and Serve. Pour the prepared balsamic vinaigrette dressing over the salad ingredients in the large bowl. Using tongs or your hands, thoroughly toss the salad until all the Brussels sprouts, pancetta, pecans, and cranberries are evenly coated with the dressing. Serve this chopped Brussels sprouts salad with pancetta immediately for the best flavor and texture. For a final flourish, top with a sprinkle of freshly grated Parmigiana flakes. This vibrant and satisfying dish pairs wonderfully with savory proteins, such as a hearty Classic Pork Chop Milanese or a comforting Chicken Rollatini!
Expert Tips for a Flawless Salad
Elevate your Brussels sprouts salad from good to exceptional with these expert tips and tricks:
- Prioritize Evenly Chopped Brussels Sprouts: The consistency of your shredded Brussels sprouts is paramount. Uneven cuts will result in a mixed bag of textures and flavors – some bits might be too tough and bitter, while others are too soft. To ensure a delightful eating experience, strive for uniform, thin shreds so that every single bite offers the same satisfying crunch and balanced flavor.
- Prepare the Dressing in Advance: To save time and allow the flavors to meld beautifully, prepare your balsamic vinaigrette ahead of time. It can be stored in an airtight container or mason jar in the refrigerator for up to a week. Remember to remove it from the fridge about 30 minutes before you plan to dress the salad, allowing the olive oil to return to a liquid state and the dressing to come to room temperature for optimal flavor.
- Always Start Pancetta (or Bacon) in a Cold Pan: This technique is a game-changer for achieving perfectly crispy pancetta. Placing the diced pancetta in a cold pan and then slowly raising the heat allows the fat to render out gradually. This slow rendering process is essential for making the pancetta incredibly crispy and golden brown, rather than simply burning it. Don’t rush this step!
- Adjust Dressing if Making Ahead: If you plan to assemble the salad a few hours before serving, or even a day in advance, be aware that raw Brussels sprouts, like many hearty greens, will absorb a significant amount of the dressing over time. When serving, you might find the salad tastes a bit dry. To counteract this, have extra olive oil or a small amount of additional dressing on hand to toss in just before serving, bringing it back to life with freshness and moisture.
- Consider Toasting Your Nuts: Lightly toasting the pecans (or any nuts you choose) in a dry pan or in the oven for a few minutes before adding them to the salad can significantly enhance their flavor and crunch. The heat brings out their natural oils, making them even more aromatic and delicious.
Recipe FAQs
Absolutely! Brussels sprouts are incredibly versatile and make a fantastic base for salads, especially when prepared correctly. When shredded thinly, their inherent bitterness mellows out, offering a pleasant, slightly peppery crunch. Pairing them with a well-balanced vinaigrette and sweet and savory elements, as in this recipe, transforms them into a truly delicious and satisfying salad ingredient. Their robust texture also means they hold up well, preventing your salad from becoming soggy too quickly.
For the best results in a raw salad, you want to achieve thin, even shreds or ribbons. Start by trimming the woody stem ends and peeling off any loose outer leaves. Then, cut each Brussels sprout in half lengthwise. Place the halved sprout cut-side down on your cutting board and slice it thinly from one end to the other, creating delicate shreds. Avoid cutting from the top down without halving first, as this often results in tiny, uneven pieces that can become mushy. For a visual guide, refer to the step-by-step image and instructions provided above in the “How to Properly Shred Brussels Sprouts” section!
Yes, absolutely! Raw Brussels sprouts are not only edible but also highly nutritious and delicious when prepared thoughtfully. The key to enjoying them raw is proper shredding. Cutting and shredding them into even, thin pieces dramatically improves their texture, making them more tender and pleasant to eat. When combined with a flavorful dressing, like our balsamic vinaigrette, and complementary ingredients, raw Brussels sprouts truly shine, offering a fresh, crisp, and slightly peppery addition to your meal.
When dressed, this Brussels sprouts salad is best enjoyed immediately for optimal crispness. However, because Brussels sprouts are quite sturdy, the dressed salad can last for 1-2 days in an airtight container in the refrigerator without becoming completely soggy. If you want to make it further in advance, store the shredded Brussels sprouts, crispy pancetta, pecans, and cranberries separately from the dressing. Combine and toss just before serving for the freshest taste and best texture.
What to Serve Brussels Sprout Salad With
This chopped Brussels Sprouts salad is incredibly versatile, making it a perfect side dish that complements a wide array of meals. Its balance of savory, sweet, and tangy flavors, along with its satisfying texture, allows it to pair beautifully with many main courses.
- Hearty Proteins: Its robust flavors stand up well to richer protein dishes. Serve it alongside a perfectly cooked Cast Iron Chicken Breast, crispy Italian Chicken Cutlets, or the rich, slow-cooked flavors of Authentic Italian Braciole!
- Comforting Starches: Add a starch on the side for a complete and comforting meal. It’s a fantastic counterpoint to pasta dishes like creamy Italian Mac and Cheese or layered Authentic Italian Lasagna. For something simpler, it would be delicious with crispy, flavorful Crispy Garlic Parmesan Potatoes!
- Fresh Seafood: The brightness of the salad also makes it an excellent accompaniment to various seafood dishes. Try it with a flaky Cast Iron Lemon Dill Salmon, elegant Pistachio Crusted Fish, or the simple perfection of Fried Flounder Oreganata.
More Delicious Salad Recipes
If you loved this Brussels sprouts salad, you’ll definitely want to explore these other fantastic salad creations from our kitchen:
- Kale and Cannellini Bean Salad
- Easy Chipotle BBQ Chicken Salad
- Summer Farro Salad with Cannellini Beans
- Italian Red Potato Salad (No Mayo)
We hope you enjoy making and sharing this fantastic Chopped Brussels Sprouts Salad with Pancetta. Please leave a comment and star rating below in the recipe card! We love to hear what you think of our recipes and how they turn out for you. Feel free to tag us on Instagram @vindelgiudice when you share your delicious creations!
📖 Recipe
Chopped Brussels Sprout Salad with Pancetta
Vincent DelGiudice
Pin Recipe
Equipment
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1 small saucepan
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1 large bowl
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1 small bowl or mason jar
Ingredients
Chopped Salad
- 1 Lb Brussels Sprouts
- ¼ Lb Uncured Pancetta
- ⅓ Cup Dried Cranberries
- ½ Cup Pecans, roughly chopped
- 1 Handful Parmigiana flakes, thinly grated
Balsamic Vinaigrette
- ½ Cup Olive oil
- 3 tablespoon Balsamic Vinegar
- 2 Tbsp Fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
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Chop the pancetta into small, uniform ¼-inch pieces. Add them to a cold saucepan. Raise the heat to medium. Slowly fry the pancetta, stirring often, until it turns beautifully golden brown and crispy, typically taking about 10-12 minutes. Remove the crispy pancetta with a slotted spoon and strain it from the rendered oil by placing it on a plate lined with paper towels. Set the pancetta aside to cool for later use.
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Prepare the Brussels sprouts by thinly shredding them as demonstrated in the “How to Properly Shred Brussels Sprouts” section above. This involves halving them lengthwise and then slicing them into long, even ribbons. Transfer the shredded Brussels sprouts to a large mixing bowl. Add the roughly chopped pecans and dried cranberries to the bowl with the sprouts.
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In a small bowl or a mason jar, combine all the ingredients for the balsamic vinaigrette: olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, salt, and pepper. If using a bowl, whisk vigorously until well combined and emulsified. If using a mason jar, secure the lid tightly and shake well until blended.
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Pour the prepared balsamic vinaigrette dressing over the Brussels sprouts mixture in the large bowl. Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing. Finish by topping the salad with the cooled, crispy pancetta and a generous sprinkle of Parmigiana flakes. Serve immediately and enjoy this fresh and flavorful side!
Notes
- Evenly chop the Brussels sprouts because uneven cuts will create different flavors and textures while eating, which can be off-putting. The salad will be more delicious if every bite is the same and there are no large chunks of Brussels Sprouts.
- You can make the dressing ahead of time and store it in the fridge. Remove from the fridge 30 minutes ahead of making the salad to allow the olive oil to return to a liquid state.
- Always cook pancetta starting with a cold pan. This helps render the fat first and then delivers a crispy, golden-brown pancetta.
- If making ahead of time (more than a few hours), it’s best to keep the dressing separate and add it just before serving. If you dress it in advance, be prepared to add extra olive oil or a little more dressing to the salad just before serving, because the Brussels sprouts will soak up much of the dressing over time.
Nutrition
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