A seasonal cold Chopped Brussels Sprouts Salad with Pancetta in a balsamic and olive oil dressing for the perfect combination of sweet and savory. The crispy pancetta paired with this delicious vinaigrette and dried cranberries is perfect for the end of Summer into Fall!
Looking for more delicious salads? Try our Chickpea Cucumber Feta Salad or Easy Chipotle BBQ Chicken Salad!
Jump to:
Sweet and Savory Salad
If I'm enjoying a salad with anything sweet, I need the contrast of that savory flavor. I've never been a big sweets guy, but the combination of pancetta and dried cranberries in this chopped Brussels sprouts salad makes this salad work for me!
I do love the chopped salad because it gives you all the flavor in every bite. It's why I love our Chopped Italian Sandwich. In every mouthful, you'll get a bit of savory, sweetness, and bite, which makes for a really great side salad!
Ingredient Notes and Substitutions
- Brussels Sprouts. Brussels sprouts are usually in season from September to March, but for the most part, you can find them year-round.
- Pancetta. Make sure you strain the crispy pancetta from the oil when you let it cool so they aren't soggy. Substitute thick-cut bacon for a different flavor.
- Pecans. Substitute walnuts or a different nut if you like. You can also try our Bourbon Candied Pecans for a sweeter touch!
- Dried Cranberries. They can be harder to find, but I always try to use dried cranberries with zero or minimal sugar added. Substitute any dried fruit for cranberries.
*Please see the recipe card below for more information on the ingredients.
How to make Chopped Brussels Sprout Salad
The key to a good Brussels sprouts salad is how you chop the Brussels sprouts. If you chop them too big or too small, you'll get either bitter and tough or soggy and soft. You want the perfect combination of flavor and crunch.
How to Properly Shred Brussels Sprouts
- Rinse and pat dry the Brussels sprouts. Peel the first layer of leaves off.
- Chop off the stems.
- Chop the Brussels sprouts in half from the top down. This is important (see image 3).
- Slice the Brussels sprouts into thin and evenly sliced pieces starting at the side of the Brussels sprout. If you slice top down, you won't get slices. It will be tiny little pieces of Brussels sprouts, which isn't what you want!
How to Make the Chopped Salad
Step 1: Combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper into a mason jar and shake well. You could also switch it up to a brighter, zesty flavor with our Lemon Basil Vinaigrette.
Step 2: Add the chopped pancetta to the cold saucepan. Raise the heat to medium. Slowly fry the pancetta, stirring often until golden brown, about 12 minutes. Remove the pancetta and strain the oil. Set aside for later.
Step 3: Thinly chop the Brussels sprouts as directed above and add them to a large bowl.
Step 4: Combine the Brussels sprouts with the cooled pancetta, pecans, and dried cranberries.
Step 5: Combine the salad with the mason jar balsamic vinaigrette dressing and mix well.
Serve this chopped Brussels sprouts salad with pancetta immediately. Top with parmigiana flakes! This dish is best served with a savory protein like a Classic Pork Chop Milanese or Chicken Rollatini!
Pro-Tips
- 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.
- 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, be prepared to add extra olive oil to the salad because the Brussels sprouts will soak up most of the dressing.
Recipe FAQs
Yes, they're delicious when shredded correctly and mixed with a vinaigrette or creamy dressing! I like to add something sweet and savory because the Brussels sprouts themselves will have some bitterness.
I like to remove the stems and then cut them in half. Then I evenly slice them, cutting from the top down. See the image below!
Yes! How good they will taste will depend on how they're prepared. Cutting and shredding them into even pieces will give you the best results in texture and flavor!
What to Serve Brussels Sprout Salad With
A chopped Brussels Sprouts salad is a perfect side dish because it pairs well with so many different meals!
- Serve it with a protein like Cast Iron Chicken Breast, Italian Chicken Cutlets, or Authentic Italian Braciole!
- Add a starch on the side, whether it be a pasta dish like Italian Mac and Cheese or Authentic Italian Lasagna, or something simpler like Crispy Garlic Parmesan Potatoes!
- Serve it with seafood like a Cast Iron Lemon Dill Salmon, Pistachio Crusted Fish, or Fried Flounder Oreganata
More Delicious Salad Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Chopped Brussels Sprout Salad with Pancetta
Equipment
- 1 small saucepan
- 1 large bowl
- 1 small bowl or mason jar
Ingredients
Chopped Salad
- 1 Lb Brussels Sprouts
- ¼ Lb Uncured Pancetta
- ⅓ Cup Cranberries
- ½ Cup Pecans, roughly chopped
- 1 Handful Parmigiana flakes, thinly grated
Balsamic Vinaigrette
- ½ Cup Olive oil
- 3 tablespoon Balsamic vinaigrette
- 2 Tbsp Fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Chop the pancetta into small ¼ inch pieces. Add them to the cold saucepan. Raise the heat to medium. Slowly fry the pancetta, stirring often until golden brown, about 12 minutes. Remove the pancetta and strain the oil. Set aside for later.
- Thinly chop the brussels sprouts as shown above in the directions. Halve them and then chop long ways. Add them to a large bowl. Combine with pecans and cranberries.
- In a small bowl or mason jar combine the ingredients for the dressing. Whisk if it's in a bowl or shake if it's a mason jar.
- Pour the dressing into the salad and combine well. Top with the crispy pancetta and parmigiana flakes and serve!
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.
- 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, be prepared to add extra olive oil to the salad because the Brussels sprouts will soak up most of the dressing.
Vinny
An easy and delicious side dish that I guarantee you'll love!