Shaved Brussels Sprout Salad | Spoon Fork Bacon

When we think of fall Brussels sprouts, this shaved Brussels sprout salad comes to mind! If you’re not a Brussels sprouts person, we think this salad could change things.

It’s packed with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette…yummm! It’s a well-balanced salad with lots of flavors and textures to keep it exciting. We highly recommend this dish for any Thanksgiving or holiday table!

How do you make shaved Brussels sprouts salad?

Salad Ingredients

Pretzel Croutons Process

1. Place the pretzel pieces and oil in a large mixing bowl and season with salt and pepper. Throw together. Spread in a large pan, in a single layer, and roast over medium heat for about 10 minutes, stirring occasionally. Remove from the stove and let the pretzel pieces cool.
2. Spread in a large pan, in a single layer, and roast over medium heat for about 10 minutes, stirring occasionally. Remove from the stove and let the pretzel pieces cool.

Vinaigrette Ingredients

Vinaigrette process

3. Place a small frying pan over medium heat and melt the butter.
4. Add pancetta and cook 3 to 4 minutes or until pancetta browns.

5. Pour the contents into a mixing bowl and add the remaining vinaigrette ingredients, except the oil.
6. Beat together. Add the oil in a slow and steady stream until completely incorporated. Adjust seasonings and set aside until ready to use.

Edit

7. Combine Brussels sprouts, pretzel croutons, cherry tomatoes, and goat cheese in a large salad bowl.
8. Mix together with the vinaigrette. Adjust the seasonings and let the salad sit for about 10 minutes before stirring it again and serving.

What should I do if I don’t like raw Brussels sprouts?

This is our biggest question we get with this dish. We get it, not everyone likes the chewy texture. No problem!

If you don’t like raw Brussels sprouts, you can fry them in a pan with a few tablespoons of oil for a few minutes over medium heat. Then we recommend adding 1/4 cup of water and covering the pan for a minute until the water evaporates.

This will help take the “edge” off the Brussels sprouts and soften them, while retaining a light bite and nice texture.

Make instructions in advance

Pretzel croutons

The croutons in our grated Brussels sprouts salad can be made up to 5 days in advance. Once roasted and completely cool, store in an airtight container in a cool, dry place until ready to use.

Vinaigrette

You can make our vinaigrette up to 3 days in advance. Place the vinaigrette in 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 heat until heated through, about 2 minutes.

Shaved Brussels Sprouts

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 for another flavored bread you may like better, such as sourdough.
• Replace the pancetta with regular bacon if it’s easier to find or if it’s your preference!
• You can also replace the goat cheese with crumbled feta or even shaved Parmesan cheese!
• Give this salad an even more autumnal feel by replacing the cherry tomatoes with diced and roasted pumpkin!

What to serve with our shaved Brussels sprouts salad?

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