Chopped Brussels Sprout Salad with Pancetta

5 from 1 vote

A delicious and crispy chopped Brussels sprouts salad with crispy pancetta and a sweet and tangy balsamic vinaigrette.

Prep Time15

Cook Time15

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings: Servings

Calories: 360kcal

Cost: $10

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!

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.