Shaved Brussels Sprouts Salad
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This Shaved Brussels Sprouts Salad is a crisp, fresh salad made with raw shaved Brussels sprouts, toasted pine nuts, dried cranberries, Parmigiano Reggiano, crispy pancetta, and fresh chives. A Parmesan vinaigrette brings everything together, while ciabatta breadcrumbs toasted in the pancetta drippings add a savory crunch. It’s a flavorful Italian-inspired side dish that works especially well alongside a holiday meal.
Pair with Baked Stuffed Pork Chops with Apple or Ham and Noodle Casserole.
Quick Look: Shaved Brussels Sprouts Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary: Can be made vegetarian by omitting the pancetta
- Method: Stovetop and assembly
- Technique: Shave the Brussels sprouts thinly, crisp the pancetta, toast ciabatta in the rendered pancetta drippings, toast the pine nuts, and toss everything with salad dressing.
- Flavor & Texture: Crisp, fresh, sweet-tart, salty, crunchy
Why You’ll Love This Recipe!
This shaved Brussels sprouts salad is rustic yet elegant, the kind of dish that feels just as comforting on a cozy weeknight as it does gracing a holiday table. There are a lot of Brussels sprout salad recipes out there, and let me tell you- this is the BEST ONE!
The combination of crisp sprouts, savory pancetta, sweet-tart cranberries, and nutty Parmesan creates layers of flavor and texture that remind me of festive meals in Italy: simple ingredients elevated into something unforgettable.
At holiday gatherings, I love serving this salad alongside the heartier classics: Thanksgiving Turkey, Small Prime Rib Roast, Mashed Potatoes, and Stuffing. It’s the kind of salad that surprises guests and always disappears first from the table.
Made With Amore,
Table of Contents
Simple Ingredients
This recipe combines fresh Brussels sprouts, savory Italian-inspired ingredients, sweet-tart cranberries, and a few crunchy toppings for a salad with plenty of texture.
- Brussels Sprouts & Chives: Fresh Brussels sprouts are shaved thinly for a delicate texture, while fresh chives add a bright finish.
- Parmesan Salad Dressing: The homemade dressing brings the salad together with a tangy vinaigrette.
- Pancetta & Parmigiano Reggiano: Crispy pancetta adds savory richness, while shaved Parmigiano Reggiano adds nutty flavor.
- Pine Nuts & Dried Cranberries: Toasted pine nuts add nutty crunch, and dried cranberries bring a sweet-tart contrast.
- Ciabatta Bread: Torn ciabatta is toasted in the rendered pancetta drippings to make golden breadcrumbs for the finishing crunch.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pine Nuts: Substitute toasted almonds, hazelnuts, Candied Pecans, or walnuts.
- Fruit: Substitute golden raisins, dried cherries, pomegranate seeds, apples, or figs for cranberries. Try my Pear Gorgonzola Salad next!
- Bread: Use sourdough bread or Focaccia Bread instead of ciabatta for homemade breadcrumbs.
- Vegetarian: Omit pancetta and add extra nuts or roasted chickpeas for protein.
How to Make Shaved Brussels Sprouts Salad
This salad comes together by preparing a few flavorful components, then tossing everything with the dressing and finishing it with crispy pancetta breadcrumbs. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until golden and crisp (about 6–8 minutes). Use a slotted spoon to transfer the pancetta to a paper towel–lined plate. Leave the rendered fat in the pan.
- Add the torn ciabatta bread pieces to the skillet with the pancetta drippings. Toast over medium heat, stirring often, until golden brown and crisp (5–7 minutes). Remove from heat and let cool. In a small dry skillet, add the pine nuts. Cook over low heat, shaking the pan often, until lightly golden and fragrant (about 3 minutes).
- In a large mixing bowl, combine the shaved Brussels sprouts, toasted pine nuts, dried cranberries, shaved Parmigiano, crispy pancetta, and chopped chives.
- Make the Parmesan Salad Dressing.
- Add the dressing on top of the salad and gently toss.
- Transfer to a serving bowl and add the breadcrumbs on top. Serve and watch this salad disappear before your eyes- yes, it is that delcious!
Brussels Sprouts Salad FAQs
Use a mandoline, a food processor with a slicing blade, or a sharp knife. The goal is to slice the Brussels sprouts thinly and evenly so they are easy to eat and have a delicate, crisp texture.
Yes! Shaved Brussels sprouts are delicious raw. When sliced thinly, they’re tender and slightly sweet with a pleasant crunch. The key is pairing them with bold flavors like Parmesan, pancetta, nuts, and a creamy dressing that balances their natural bite.
Keep the toasted breadcrumbs, crispy pancetta, and toasted pine nuts separate until you are ready to serve. This helps preserve their texture and keeps the salad from becoming soggy.
Shaving them thinly helps reduce bitterness. Tossing with a creamy, tangy Parmesan dressing plus salty pancetta and sweet cranberries balances the flavor beautifully.
Make-Ahead: Shave Brussels sprouts up to 2 days in advance and store in an airtight container in the fridge. Dressing can be made 3–4 days ahead. Keep sprouts crisp: If prepping ahead, soak shaved sprouts in ice water for 10 minutes, then spin dry—they’ll stay fresh, crunchy, and vibrant green. Wait to add pancetta, breadcrumbs, and pine nuts until just before serving to keep their crunch.
Storage: Leftovers keep 1–2 days in the refrigerator. Store the salad undressed if you plan to keep it longer. Breadcrumbs should be stored separately in an airtight container at room temperature.
Reheating Pancetta/Breadcrumbs: Quickly re-crisp pancetta or breadcrumbs in a dry skillet for 1–2 minutes before adding to salad if making ahead.
Serving Suggestions
This shaved Brussels sprouts salad makes a fresh side for hearty main dishes and holiday meals. It pairs especially well with mains including Beef Tenderloin Roast or Juicy Oven Baked Pork Tenderloin, and more sides such as Green Beans and Potatoes, Hasselback Sweet Potatoes, and Oven Roasted Butternut Squash, balancing richer dishes with raw Brussels sprouts, bright dressing, and plenty of crunch.
My Pro Tips
Recipe Tips
- Slice the Brussels sprouts thinly: Use a mandoline, food processor with a slicing blade, or sharp knife to create thin, even slices that are easy to eat raw.
- Watch the pine nuts: Pine nuts can go from golden to burnt quickly, so keep an eye on them while toasting.
- Save the pancetta drippings: Toast the ciabatta pieces in the rendered pancetta fat to add savory flavor to the breadcrumbs.
- Keep the crunch separate: If making the salad ahead, store the pancetta, toasted breadcrumbs, and pine nuts separately and add them just before serving.
- Dress before serving: Toss the shaved Brussels sprouts with the dressing when you’re ready to serve so the salad stays crisp and the toppings maintain their texture.
More Salad Recipes
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Shaved Brussels Sprouts Salad
Ingredients
- 4 cups shaved Brussels sprouts, about 1 lb, trimmed
- 1 recipe Parmesan Salad Dressing
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup shaved Parmigiano Reggiano, or Parmesan cheese
- 8 ounces pancetta, diced
- 1 cup ciabatta bread, torn into tiny pieces
- ⅓ cup fresh chives, chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
Cook the Pancetta
- Heat a large skillet over medium heat.
- Add the diced pancetta and cook, stirring occasionally, until golden and crisp (about 6–8 minutes).
- Use a slotted spoon to transfer the pancetta to a paper towel–lined plate. Leave the rendered fat in the pan.
Make the Breadcrumbs
- Add the torn ciabatta bread pieces to the skillet with the pancetta drippings.
- Toast over medium heat, stirring often, until golden brown and crisp (5–7 minutes). Remove from heat and let cool.
Toast the Pine Nuts
- In a small dry skillet, add the pine nuts.
- Cook over low heat, shaking the pan often, until lightly golden and fragrant (about 3 minutes).
Assemble the Salad
- In a large mixing bowl, combine the shaved Brussels sprouts, toasted pine nuts, dried cranberries, shaved Parmigiano, crispy pancetta, and chopped chives.
Dress the Salad
- Drizzle with the Parmesan salad dressing and toss gently to coat.
Finish with Crunch
- Just before serving, sprinkle the toasted ciabatta breadcrumbs over the top.
Season & Serve
- Taste and season with sea salt and freshly cracked black pepper, as needed. Enjoy.
Notes
- Pair with Baked Stuffed Pork Chops with Apple or Ham and Noodle Casserole.
- Slice the Brussels sprouts thinly: Use a mandoline, food processor with a slicing blade, or sharp knife to create thin, even slices that are easy to eat raw.
- Watch the pine nuts: Pine nuts can go from golden to burnt quickly, so keep an eye on them while toasting.
- Save the pancetta drippings: Toast the ciabatta pieces in the rendered pancetta fat to add savory flavor to the breadcrumbs.
- Keep the crunch separate: If making the salad ahead, store the pancetta, toasted breadcrumbs, and pine nuts separately and add them just before serving.
- Dress before serving: Toss the shaved Brussels sprouts with the dressing when you’re ready to serve so the salad stays crisp and the toppings maintain their texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh, beautiful, and cozy, you’ll love to bring this salad to all your holiday gatherings!