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This shaved Brussels sprouts salad balances savory, sweet, and nutty flavors with layers of texture from crisp Brussels sprouts to crunchy pine nuts and rustic pancetta-toasted breadcrumbs. It’s a showstopper side dish for everyday meals or festive gatherings. It’s the BEST!
Try my Crispy Brussels Sprouts, Parmesan Brussels Sprouts, and Brussels Sprouts with Bacon. You’ll love my fall harvest salad and Christmas salad.
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, best 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
- Raw Brussels sprouts – fresh, shaved thinly for a light, crisp bite.
- Parmesan salad dressing (a simple vinaigrette made with extra virgin olive oil, red wine vinegar, fresh garlic, dried mustard, and dried oregano) – a creamy, tangy base that ties it all together.
- Pine nuts – toasted for warmth and a nutty crunch.
- Dried cranberries – a sweet-tart pop of flavor in every bite.
- Parmigiano Reggiano – shaved into ribbons for salty, nutty depth.
- Pancetta – diced and crisped in a pan, adding savory richness.
- Ciabatta bread – torn into small pieces and toasted in pancetta drippings to create rustic, golden breadcrumbs.
- Chives – fresh and finely chopped for brightness. You can use green onions.
- Sea salt & black pepper – to taste.
See the recipe card for exact quantities.
Substitutions and Variations
- Pancetta: Use thick-cut bacon or prosciutto for a different flavor profile.
- Pine Nuts: Try toasted almonds, hazelnuts, candied pecans, or walnuts for crunch.
- Cheese: Pecorino Romano or Grana Padano are excellent swaps for Parmigiano.
- Fruit: Substitute golden raisins, dried cherries, pomegranate seeds, apples, or figs for cranberries. Try my pear and gorgonzola salad.
- Bread: Use sourdough bread or no-knead focaccia bread instead of ciabatta for homemade breadcrumbs.
- Vegetarian: Omit pancetta and add extra nuts or roasted chickpeas for protein.
How Do You Make Shaved Brussels Sprouts Salad?
This is a step-by-step photo overview of this tasty salad recipe; the full instrcutions are in the recipe card below.
Step #1: 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.
Step #2: 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).
Step #3: 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.
Step #4: Make the Parmesan salad dressing.
Step #5: Toss. Add the dressing on top of the salad and gently toss.
Step #6: Serve. 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!
My Pro Tip
Recipe Tips
- Shave Brussels sprouts thinly: Use a mandoline, food processor slicing blade, or a sharp knife. The thinner they’re cut, the lighter and more delicate the salad tastes.
- Toast nuts and breadcrumbs: Don’t skip this step—it deepens flavor and adds the crunch that makes this salad irresistible.
- Use warm pancetta drippings: Tossing breadcrumbs in the rendered pancetta fat adds rich, savory depth you can’t get any other way.
- Dress lightly and last minute: Brussels sprouts soak up dressing quickly, so add just enough and toss right before serving to avoid sogginess.
- Balance flavors: Taste before serving and adjust with an extra squeeze of lemon juice or a crack of black pepper if you want a brighter finish.
FAQ’s
Yes! Pre-shredded Brussels sprouts work well for this recipe. Just make sure they’re fresh and not turning brown. If they look dry, give them a quick soak in ice water, then spin dry before using to revive their crispness.
Shaving them thinly helps reduce bitterness. Tossing with a creamy, tangy Parmesan dressing plus salty pancetta and sweet cranberries balances the flavor beautifully.
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.
Make-Ahead and Storage
- 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.
What To Serve With Shaved Brussels Sprouts Salad?
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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
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!