Shaved Brussels Sprouts Salad

5 from 1 vote

Shaved Brussels Sprouts Salad

This 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.

Prep Time10

Cook Time10

Total Time18

Course: Dippings & Dressings, Salad

Cuisine: Italian/ American

Keyword: Brussels sprouts, easy salad, fall salad

Servings: servings

Author: Elena Davis

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

Make-Ahead, Storage & Variations:

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. 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.

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