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?
- Spatchcock Chicken
- Standing Rib Roast
- Cacio e Pepe Pasta Pie
- Oven Baked Chicken Thighs
- Air Fryer Salmon
More Delicious Salad Recipes You Will Love
Shaved Brussels Sprout Salad
INGREDIENTS
- 4 ounces pretzel bread torn into bite sized pieces
- 2 tablespoons olive oil
- 24 ounces Brussels sprouts shaved (or thinly sliced)
- 1 cup cherry tomatoes halved
- 2 ounces crumbled goat cheese
vinaigrette
- 1 tablespoon unsalted butter
- 4 ounces pancetta finely diced
- 1 shallot, minced
- 3 minced garlic cloves
- 2 tablespoons whole grain mustard
- 1 1/2 tablespoons honey
- 2 teaspoons white wine vinegar
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
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.
Did you make this recipe? We want to see!
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so good! I made it without the pancetta and it was still amazing
LOVE this! I’ll be making this salad today for it to be my lunch for the next three days!
LOVE this! I will be making this today to be my lunch for the next three days!
Made the salad this Sunday and both me and my hubby are very thankful for the recipe.
I added some chunky nut mixture on top…it made our day…
Thanks a million
Lovely recipe. Thank you and good luck moving. Sounds great.
I made this for dinner last night and it was fabulous! I loved the combination o f flavors and it was simple to put together. I don’t know why, but I never thought to use shaved brussels as a salad, so now that I know how good it is I will definitely be making it again. I plan to make it for Christmas dinner as well – definitely a unique salad that looks just as nice as it tastes. Thanks for sharing this recipe!
This looks awesome!
PS we are neighbors, I live a few blocks from the standing room (YUM!).
This looks TOO good. Love Brussels sprouts and I’ve been trying to think of a good fresh salad to do them in instead of roasting — this is definitely a winner. Thanks so much for posting!
Amazing n healthy the yummiest
Made this yesterday for Thanksgiving and it was super! I had some family members that I knew would have a hard time with brussels sprouts, but they ate it up like champions! I used feta instead of goat cheese, but other than that I followed it to a T. Great recipe, thanks!
You had me at “prosciutto mustard vinaigrette.” Awesome. Thanks for sharing!
It looks awesome and I’m sure it’s deliciou! Hopefully I’ll find some nice brussels sprouts this weekend on the farmers market! If I do, I’ll be having this for dinner this weekend!
xx,
E.
http://www.theslowpace.com
Wonderful recipe! Everyone loved it and wanted the recipe. Made it yesterday for an “early” Thanksgiving dinner. Dressing was awesome! Thank you for a great recipe.
Do you roast the Brussels sprouts ?? Was thinking this Salad might be excellent with a little roast on the Brussels sprouts for a cold NJ dinner side dish ! This salad looks so delicious – can’t wait to try and make it !!
This sounds so wonderful! I can hardly wait to try it. So envious of your being able to live on the beach.
I’m all over this! LOVE!
Um you say whhhat?! A move and a brussel sprouts salad? Get it! Lucky you for being walking distance to Whole Foods, blessing and a curse!
Another imaginative recipe, thankyou. I just want to tell you how happy I am that I stumbled across your site a few months ago. It is so inspirational. I am in Edinburgh, Scotland, so no Thanksgiving for us this weekend but I will certainly try these recipes over the holiday. As it is bitterly cold and frosty outside this evening I envy your upcoming beachside lifestyle. Best wishes for this weekend and your move.
mmmmmm….mmmm…just found my Thanksgiving dinner salad…thanx
Beach side – yey! Moving is fun :)
Congratulations on your move!! That’s so exciting… so much work, but so exciting!!
This salad looks amazing… I’m loving the ingredients…and especially the vinaigrette! Just lovely… :-)
Adding this to the menu for Thanksgiving!
Good luck with your move!