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    Home > Blog > Pork > Shaved Brussels Sprout Salad

    Shaved Brussels Sprout Salad

    by Jenny Park · Published: Nov 7, 2023 · Modified: Nov 8, 2023

    Jump to Recipe
    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!
    Shaved brussel sprout salad recipe in a bowl.

    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

    Ingredients to make a brussel sprout salad recipe.

    Pretzel Croutons Process

    1. 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.
    2. 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.
    Pretzel bread in a bowl with seasoning.
    Pretzel bread being toasted in a skillet.

    Vinaigrette Ingredients

    Brussel sprout salad vinaigrette recipe ingredients.

    Vinaigrette Process

    1. Place a small sauté pan over medium heat and melt butter.
    2. Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
    Butter melted in a skillet.
    Pancetta cooking in a skillet with butter.
    1. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
    2. Whisk together. Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
    Vinaigrette dressing ingredients ready to be mixed together.
    Vinaigrette dressing mixed in a measuring cup.

    Assembly

    1. Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
    2. Toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
    Brussel sprout salad in a big bowl ready to be mixed together.
    Brussel sprout salad in a big mixing bowl.

    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.

    Shaved brussel sprout salad recipe in a big bowl.

    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.

    Brussel sprout salad recipe in a bowl close up.

    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
    Shaved brussel sprout salad recipe in a bowl with a spoon.

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    Shaved brussel sprout salad recipe in a bowl.

    Shaved Brussels Sprout Salad

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    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!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins
    Servings: 12

      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.

      NOTES  

    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.
    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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    November 7, 2023 / 22 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Easy Baked Mac and Cheese
    Next Post: Maple Roasted Acorn Squash Next Post >

    Reader Interactions

    November 7, 2023 / 22 Comments

    Comments

      5 from 4 votes (3 ratings without comment)

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    1. natasha

      November 17, 2023 at 11:06 am

      5 stars
      so good! I made it without the pancetta and it was still amazing

      Reply
    2. Leah

      January 18, 2015 at 9:04 am

      LOVE this! I’ll be making this salad today for it to be my lunch for the next three days!

      Reply
    3. Leah

      January 18, 2015 at 9:04 am

      LOVE this! I will be making this today to be my lunch for the next three days!

      Reply
    4. Georgie Valenti

      September 03, 2014 at 3:40 pm

      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

      Reply
    5. Liz

      June 02, 2014 at 4:32 pm

      Lovely recipe. Thank you and good luck moving. Sounds great.

      Reply
    6. Ashley

      December 11, 2013 at 7:19 am

      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!

      Reply
    7. Michele

      December 09, 2013 at 10:05 am

      This looks awesome!

      PS we are neighbors, I live a few blocks from the standing room (YUM!).

      Reply
    8. Two Red Bowls

      November 29, 2013 at 2:56 pm

      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!

      Reply
    9. Monica

      November 29, 2013 at 11:03 am

      Amazing n healthy the yummiest

      Reply
    10. Morgan

      November 29, 2013 at 4:48 am

      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!

      Reply
    11. Kate

      November 28, 2013 at 9:11 am

      You had me at “prosciutto mustard vinaigrette.” Awesome. Thanks for sharing!

      Reply
    12. The slow pace

      November 27, 2013 at 5:36 am

      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

      Reply
    13. Julie Eggers

      November 25, 2013 at 9:32 am

      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.

      Reply
    14. Allison

      November 24, 2013 at 9:26 am

      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 !!

      Reply
    15. Julia D.

      November 21, 2013 at 11:40 am

      This sounds so wonderful! I can hardly wait to try it. So envious of your being able to live on the beach.

      Reply
    16. Katrina @ Warm Vanilla Sugar

      November 21, 2013 at 10:02 am

      I’m all over this! LOVE!

      Reply
    17. Abby @ The Frosted Vegan

      November 21, 2013 at 9:59 am

      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!

      Reply
    18. Richard

      November 21, 2013 at 9:45 am

      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.

      Reply
    19. Ani

      November 21, 2013 at 9:14 am

      mmmmmm….mmmm…just found my Thanksgiving dinner salad…thanx

      Reply
    20. Marta @ What Should I eat for breakfast today

      November 21, 2013 at 8:30 am

      Beach side – yey! Moving is fun :)

      Reply
    21. Prudy

      November 21, 2013 at 8:13 am

      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… :-)

      Reply
    22. Kier

      November 21, 2013 at 8:04 am

      Adding this to the menu for Thanksgiving!

      Good luck with your move!

      Reply

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    Shaved brussel sprout salad recipe in a bowl.
    Shaved brussel sprout salad recipe in a bowl.
    Shaved brussel sprout salad recipe in a bowl.
    Shaved brussel sprout salad recipe in a bowl.
    Brussel sprout salad recipe in a bowl close up.
    Shaved brussel sprout salad recipe in a bowl with a spoon.
    Brussel sprout salad recipe in a bowl close up.

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