Chopped Brussels Sprouts Salad with Crispy Pancetta & Balsamic Vinaigrette: A Sweet & Savory Fall Delight
Embrace the vibrant flavors of autumn with our exquisite Chopped Brussels Sprouts Salad with Pancetta. This delightful side dish perfectly captures the essence of the season, blending the crisp texture of fresh Brussels sprouts with savory, crispy pancetta, chewy dried cranberries, and crunchy pecans, all brought together by a bright, tangy balsamic and olive oil dressing. It’s a harmonious combination of sweet and savory notes that makes it an ideal complement to any fall meal or a refreshing stand-alone lunch. Whether you’re transitioning from summer’s light fare to heartier fall flavors or simply seeking a unique and satisfying salad, this recipe promises to deliver an unforgettable culinary experience.
Craving more fantastic salad ideas? Explore our refreshing Chickpea Cucumber Feta Salad or the savory Easy Chipotle BBQ Chicken Salad for different flavor profiles!
Sweet and Savory Salad Perfection
For me, the secret to an truly exceptional salad lies in the dynamic interplay of contrasting flavors. While I’ve never been one for overly sweet dishes, the way this chopped Brussels sprouts salad harmonizes savory pancetta with the burst of sweetness from dried cranberries is pure genius. This balance creates a compelling taste experience that keeps you coming back for more.
The “chopped salad” format is particularly appealing because it ensures a symphony of flavors in every single bite. Unlike larger, untamed salads where you might get a mouthful of only greens or just one topping, chopping everything into uniform, bite-sized pieces guarantees that you experience the full spectrum of ingredients together. This is precisely why I adore our Chopped Italian Sandwich – every mouthful is a perfectly curated blend. In this Brussels sprouts creation, each forkful delivers a delightful crunch, a hint of saltiness, and a touch of fruitiness, making it an incredibly satisfying main course or a standout side dish.
Beyond the flavor, the texture in this salad is equally important. The crispness of the finely shredded Brussels sprouts, the irresistible crunch of the fried pancetta, and the satisfying chew of the dried cranberries, all complemented by the nutty pecans, create a multi-layered sensory delight. It’s a salad that truly engages all your taste buds and offers a refreshing alternative to more traditional, heavy fall dishes.
Ingredient Notes and Smart Substitutions
Crafting the perfect Brussels sprouts salad starts with understanding your ingredients. Here’s a closer look at what goes into this recipe and how you can tailor it to your preferences:
- Brussels Sprouts: While Brussels sprouts are traditionally in season from September to March, modern farming techniques mean you can typically find them year-round in most grocery stores. When selecting, look for firm, bright green sprouts with tightly packed leaves. Avoid any with yellowing or soft spots. Their slightly bitter, earthy flavor is what makes them such a great base for this sweet and savory salad.
- Pancetta: This Italian-style bacon, cured with salt and spices but not smoked, offers a delicate yet intensely savory flavor and a wonderful crispy texture when cooked properly. To ensure your pancetta stays crispy, always drain it thoroughly from its rendered fat and allow it to cool completely before adding it to the salad. For a different but equally delicious smoky flavor profile, you can substitute thick-cut smoked bacon, dicing it before cooking.
- Pecans: Pecans contribute a buttery, rich crunch that complements the other ingredients beautifully. For an even deeper flavor, consider toasting your pecans lightly in a dry pan for a few minutes before adding them to the salad. If pecans aren’t your preference, walnuts offer a similar earthy crunch, or you could try sliced almonds for a milder taste. Feeling adventurous? Our Bourbon Candied Pecans would add an incredibly gourmet and sweeter touch!
- Dried Cranberries: These sweet-tart gems are crucial for balancing the savory pancetta and the slight bitterness of the Brussels sprouts. I always recommend seeking out dried cranberries with zero or minimal added sugar to keep the salad’s sweetness natural and controlled. If you can’t find them, or wish to experiment, other dried fruits like chopped dried cherries, golden raisins, or even finely diced dried apricots can offer delightful variations. Just be mindful of their sugar content and adjust the dressing if needed.
- Balsamic Vinaigrette: The homemade balsamic vinaigrette ties all the flavors together. Using good quality olive oil and balsamic vinegar will make a significant difference. The Dijon mustard acts as an emulsifier, helping the dressing stay together, and also adds a subtle tang. Fresh lemon juice brightens the entire salad.
*Please see the recipe card below for exact measurements and more detailed information on all ingredients.
How to Make the Perfect Chopped Brussels Sprout Salad
The success of this Brussels sprouts salad largely hinges on how you prepare the star ingredient: the Brussels sprouts themselves. Achieving the right chop is critical to avoid an overly bitter, tough, or soggy texture. You’re aiming for that perfect equilibrium of flavor, tenderness, and crunch that makes every bite enjoyable.
Mastering the Art of Shredding Brussels Sprouts
Properly shredding Brussels sprouts ensures they absorb the dressing beautifully and contribute a pleasant, slightly firm bite rather than a tough chew. Follow these steps for ideal results:
- Preparation: Begin by rinsing your fresh Brussels sprouts thoroughly under cold water. Pat them completely dry with a clean kitchen towel. Remove any outer leaves that appear discolored or damaged.
- Trim the Stems: Carefully chop off the very bottom of the stems. You want to remove the tough, woody part, but leave enough of the core intact to hold the leaves together while slicing.
- Halve Vertically: This is a crucial step! Cut each Brussels sprout in half lengthwise, from the top down through the core. This creates a stable base for slicing and ensures you get nice, long shreds. (Refer to image 3 for visual guidance.)
- Thinly Slice: Place the halved Brussels sprouts cut-side down on your cutting board. Starting from the side of the sprout, slice them into very thin, even pieces. Aim for uniform shreds, about 1/16 to 1/8 inch thick. Avoid slicing from the top down without halving first, as this will result in tiny, disconnected pieces rather than elegant shreds. Alternatively, a mandoline slicer (with caution!) or the slicing disc of a food processor can achieve consistent thinness in minutes.
Assembling Your Chopped Brussels Sprouts Salad
Once your Brussels sprouts are perfectly shredded and your pancetta is crispy, the rest of the salad comes together quickly. Here’s how to bring all the delicious components together:
Step 1: Prepare the Balsamic Vinaigrette. In a small bowl, or ideally a mason jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, salt, and pepper. If using a jar, shake vigorously until all ingredients are well emulsified and the dressing is creamy. If using a bowl, whisk thoroughly. For a brighter, zestier twist, consider using our Lemon Basil Vinaigrette instead!
Step 2: Cook the Crispy Pancetta. Dice the pancetta into small ¼-inch pieces. Add them to a cold saucepan – this is key for rendering fat slowly and achieving maximum crispness. Place the pan over medium heat. Fry the pancetta slowly, stirring frequently, until it turns beautifully golden brown and crispy, typically about 10-12 minutes. Once cooked, use a slotted spoon to remove the crispy pancetta, transferring it to a plate lined with paper towels to drain excess oil. This step is vital to prevent sogginess. Reserve the flavorful rendered pancetta fat for other culinary uses if desired.
Step 3: Prepare the Salad Base. Place your thinly chopped Brussels sprouts into a large mixing bowl. The bowl should be large enough to allow for easy tossing of all ingredients.
Step 4: Combine the Dry Ingredients. Add the cooled, crispy pancetta, the crunchy pecans, and the sweet-tart dried cranberries to the bowl with the shredded Brussels sprouts. Give them a gentle toss to distribute them evenly.
Step 5: Dress and Serve. Pour the balsamic vinaigrette dressing over the salad ingredients. Using salad tongs or your clean hands, gently mix everything together until the Brussels sprouts and other components are evenly coated. Serve this chopped Brussels sprouts salad with pancetta immediately to enjoy its peak freshness and crispness. For an extra flourish and depth of flavor, sprinkle with Parmigiana flakes just before serving!
This vibrant and flavorful salad is best served as a refreshing counterpoint to a rich, savory protein. Consider pairing it with a hearty main dish like a Classic Pork Chop Milanese for a delightful crunch and tang, or a succulent Chicken Rollatini where its fresh notes can cut through the richness.
Pro-Tips for a Perfect Brussels Sprout Salad
Elevate your chopped Brussels sprouts salad from good to exceptional with these expert tips:
- Chop for Consistency: The importance of evenly chopping the Brussels sprouts cannot be overstated. Uneven cuts lead to inconsistent textures and flavors, with some pieces being too tough or bitter while others are too soft. Aim for uniform, thin shreds so that every single bite of the salad offers the same delightful combination of flavors and textures. This makes for a far more enjoyable eating experience, ensuring no large, overwhelming chunks of Brussels sprouts.
- Prepare Dressing Ahead: You can certainly make the balsamic vinaigrette dressing ahead of time. Store it in an airtight container, like a mason jar, in the refrigerator for up to a week. For best results, remove the dressing from the fridge about 30 minutes before you plan to make the salad, allowing it to come to room temperature and for the olive oil to liquefy if it has solidified. Give it another vigorous shake or whisk before tossing with the salad.
- Cold Pan for Crispy Pancetta: Always start cooking pancetta (or bacon) in a cold pan. This technique allows the fat to render slowly and evenly as the pan heats up. The gradual rendering process is crucial for achieving truly crispy, golden-brown pancetta, preventing it from burning or becoming chewy. Don’t rush this step for the best results!
- Making Ahead Considerations: If you plan on making this salad ahead of time, assemble all the dry ingredients (shredded Brussels sprouts, crispy pancetta, pecans, cranberries) and store them separately from the dressing. Dress the salad just before serving to maintain optimal crispness. Be prepared to add a little extra olive oil or dressing right before serving, as the Brussels sprouts tend to absorb a significant amount of the dressing over time, which can make the salad seem drier if it sits too long.
- Add Fresh Herbs: While not strictly necessary, a sprinkle of fresh chopped parsley or chives right before serving can add an extra layer of freshness and color to the salad.
- Cheese Options: If you’re a cheese lover, finely grated Parmesan or a sharp pecorino Romano would also be a fantastic addition, providing a salty, umami kick.
Recipe FAQs
Have questions about making this delicious Brussels sprouts salad? We’ve got answers!
Absolutely! Brussels sprouts are incredibly versatile and make a fantastic base for salads, especially when prepared correctly. When shredded thinly, they offer a pleasant crunch and a slightly earthy, bitter note that pairs beautifully with sweet and savory additions like dried fruit and crispy pancetta, as well as a tangy vinaigrette. This combination helps to balance their natural bitterness, transforming them into a delightful salad ingredient.
For this chopped salad, I recommend preparing Brussels sprouts by first rinsing and patting them dry, then removing any loose outer leaves and trimming the tough ends. The key is to cut each sprout in half lengthwise through the core, then place the cut side down and thinly slice them crosswise into delicate ribbons. This method ensures uniform pieces that are easy to eat and perfectly absorb the dressing. See the image below for a visual guide!
Yes, absolutely! Raw Brussels sprouts are not only edible but also highly nutritious and delicious when prepared correctly. Shredding them thinly is key, as it breaks down their tough fibers, making them tender-crisp and more palatable. The flavor and texture will be best when they are cut into even, small pieces and tossed with a flavorful dressing that helps to mellow their natural zing.
For optimal crispness and flavor, this salad is best enjoyed immediately after dressing. However, if you store the dressing and the chopped salad ingredients separately in airtight containers in the refrigerator, they can last for 2-3 days. Dress only the portion you plan to eat right before serving. Once dressed, the salad is best consumed within a few hours, as the Brussels sprouts will soften over time.
Certainly! To make this salad vegetarian, simply omit the pancetta. For a vegan version, omit the pancetta and the Parmigiana flakes. You can add toasted chickpeas, smoked tofu bits, or a sprinkle of vegan Parmesan alternative to maintain a savory element and texture. Roasted and salted pumpkin seeds or sunflower seeds can also make a great addition for extra crunch and protein.
What to Serve Brussels Sprout Salad With
A chopped Brussels sprouts salad is remarkably versatile, making it an ideal side dish that complements a wide array of meals. Its fresh, crisp, and balanced flavors offer a perfect counterpoint to many savory main courses:
- With Hearty Proteins: This salad shines alongside robust protein dishes. Consider pairing it with a juicy Cast Iron Chicken Breast, the crispy goodness of Italian Chicken Cutlets, or the rich, slow-cooked flavors of Authentic Italian Braciole! The acidity of the dressing and the fresh crunch of the sprouts will cut through the richness of these mains beautifully.
- Alongside Comforting Starches: Add a starch on the side for a complete and satisfying meal. It pairs wonderfully with pasta dishes like our creamy Italian Mac and Cheese or a comforting slice of Authentic Italian Lasagna. For something simpler, try it with fluffy rice or crispy potatoes like our Crispy Garlic Parmesan Potatoes!
- With Fresh Seafood: The bright, tangy notes of this salad make it an excellent accompaniment to various seafood dishes. Serve it with a flaky Cast Iron Lemon Dill Salmon, the delicate texture of Pistachio Crusted Fish, or our savory Fried Flounder Oreganata for a light yet flavorful meal.
- As a Light Lunch: This salad is hearty enough to be a meal in itself, especially if you increase the portion size or add more protein like grilled chicken or hard-boiled eggs.
More Delicious Salad Recipes to Explore
If you’ve enjoyed this unique Brussels sprouts salad, you’ll love these other fresh and flavorful recipes from our collection:
- Kale and Cannellini Bean Salad
- Easy Chipotle BBQ Chicken Salad
- Summer Farro Salad with Cannellini Beans
- Italian Red Potato Salad (No Mayo)
We absolutely love hearing from you! Please leave a comment and a star rating below in the recipe card if you try our recipes. Your feedback helps us grow and inspires new culinary creations. Don’t forget to tag us on Instagram @vindelgiudice when you share your delicious creations!
📖 Recipe Card
Chopped Brussels Sprout Salad with Pancetta
Vincent DelGiudiceEquipment
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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 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
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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 and crispy, about 12 minutes. Remove the pancetta with a slotted spoon and strain any excess oil. Set the crispy pancetta aside to cool.
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Prepare the Brussels sprouts by rinsing and patting them dry. Remove tough outer leaves and trim the stems. Halve each sprout lengthwise, then thinly slice them into uniform ribbons as described in the “How to Properly Shred Brussels Sprouts” section above. Place the shredded Brussels sprouts into a large mixing bowl. Combine with the cooled crispy pancetta, pecans, and dried cranberries, tossing gently to mix.
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In a small bowl, or preferably 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. If using a mason jar, secure the lid and shake well until the dressing is fully emulsified.
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Pour the prepared balsamic vinaigrette dressing over the salad ingredients in the large bowl. Toss thoroughly to ensure all components are evenly coated. For an exquisite finish, sprinkle with Parmigiana flakes just before serving. Enjoy immediately for the best texture and flavor!
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.