This shaved Brussels sprout salad has everything: crispy pancetta, chopped pecans, toasted pine nuts, creamy crumbled cheese, craisins and fresh herbs. It’s crunchy, sweet, salty and acidic – topped with a quick Dijon vinaigrette you can make in one minute.
This salad is a great side dish or main event for lunch – I’ve eaten it in a large bowl during the work day or I’ve served it as a side for pasta, salmon and chicken. It also holds well in the fridge overnight if you want to pack it up for your commute.
Equipment needed for shaved Brussels sprout salad
- A small saucepan – preferably steel to toast our pine nuts and pancetta.
- A cutting board
- A sharp knife – to chop!
- A small bowl – to mix dressing
- A spatula or spoon
Ingredients for shaved Brussels sprout salad
Here’s what to add to your grocery list:
- 1 lb of Brussels sprouts – I buy whole ones. You could buy pre-shaved or chopped ones, but you’ll probably save money if you don’t!
- 4 oz of cubed pancetta – I buy Uncured, cubed pancetta from Trader Joe’s where you’d buy salami, pepperoni and pancetta. It comes in a sealed pack!
- fresh dill and fresh thyme- It really adds a good flavor!
- candied pecans – you can of course get plain pecans or almonds. I just like that these have a touch of sweetness
- crumbled feta or goat cheese – I’ve made this salad with both and I can’t decide what I like better.
- pine nuts
- craisins – or raisins or some kind of dried fruit.
- red onion
- Dijon mustard – I get the creamy kind, but the seedy kind would work as well.
- honey
- apple cider vinegar
- olive oil
Tips for making this salad
Chop the Brussels into various pieces – they don’t have to be uniform. I like thin slices among finely chopped bites too. It adds texture and variety.
Don’t burn your pine nuts – Pine nuts don’t take very long to toast, so keep an eye on them and stir frequently.
Crumble up your cheese well – feta and goat cheese like to stay clumped together. Crumble it with your fingers to help disperse it. It will make it easier to mix the salad.
How to make shaved Brussels sprouts salad with thyme vinaigrette
Let’s make it together!
Step 1
Start by toasting the pine nuts. Add the nuts to the saucepan and heat on medium. Toss the pine nuts frequently and let them get a golden color, 3-4 minutes. Remove them quickly from the heat to prevent burning and place them in your final bowl.
Step 2
Crisp up the pancetta. Use the same saucepan and add the pancetta straight to it. Heat over medium and allow it to get crispy. Scrape the bottom of the pan frequently to prevent sticking. It will foam a bit. Place a paper towel on a plate and transfer the pancetta to the paper towel (I used a slotted spoon). Let it rest for five minutes – the paper towel will soak up the grease.
Step 3
Chop your Brussels sprouts. I like to slice each sprout in half and then slice them thinly. It’s fine to have various-size pieces throughout.
Step 4
Make the vinaigrette. Add the thyme, Dijon mustard, apple cider vinegar, honey and olive oil to a small bowl. Stir and mix until homogenous.
Step 5
Assemble. Place the Brussels sprouts in your large bowl with the pine nuts. Add the pancetta, red onion, crumbled feta, craisins and fresh dill. Pour on the dressing and toss. Serve immediately.
Storage Instructions
This salad holds well overnight since Brussels don’t get soggy as fast as other greens. You can make this the night before and still enjoy the next day. I like to eat it cold but you could pop it in the microwave for 10 seconds to take the chill off.
Other recipes
If you liked this shaved Brussels sprouts salad with thyme vinaigrette, check out some of these other recipes:
Gochujang Roasted Brussels Sprouts with Goat Cheese
Roasted Asparagus with Feta Dill Pesto
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Shaved Brussels Sprouts Salad with Thyme Vinaigrette
Equipment
- 1 small saucepan preferably steel
- 1 cutting board
- 1 sharp knife
- 1 small bowl to mix dressing
- 1 spatula or spoon
Ingredients
- 1 lb Brussels sprouts chopped or shaved
- 4 oz cubed pancetta (1/2 cup)
- ¼ cup fresh dill chopped
- ¼ cup candied pecans chopped
- ¼ cup crumbled feta or goat cheese
- ¼ cup pine nuts toasted
- ⅛ cup craisins
- ¼ cup red onion finely diced
Thyme Vinaigrette
- 2 tbsp fresh thyme
- 1 tsbp Dijon mustard
- 1 tbsp honey
- 1½ tbsp apple cider vinegar
- ¼ cup olive oil
Instructions
- Start by toasting the pine nuts. Add the nuts to the saucepan and heat on medium. Toss the pine nuts frequently and let them get a golden color, 3-4 minutes. Remove them quickly from the heat to prevent burning and place them in your final bowl.¼ cup pine nuts
- Crisp up the pancetta. Use the same saucepan and add the pancetta straight to it. Heat over medium and allow it to get crispy. Scrape the bottom of the pan frequently to prevent sticking. It will foam a bit. Place a paper towel on a plate and transfer the pancetta to the paper towel (I used a slotted spoon). Let it rest for five minutes – the paper towel will soak up the grease.4 oz cubed pancetta
- Chop your Brussels sprouts. I like to slice each sprout in half and then slice them thinly. It's fine to have various-size pieces throughout.1 lb Brussels sprouts
- Make the vinaigrette. Add the thyme, Dijon mustard, apple cider vinegar, honey and olive oil to a small bowl. Stir and mix until homogenous.2 tbsp fresh thyme, 1 tsbp Dijon mustard, 1 tbsp honey, 1½ tbsp apple cider vinegar, ¼ cup olive oil
- Assemble. Place the Brussels sprouts in your large bowl with the pine nuts. Add the pancetta, red onion, crumbled feta, craisins and fresh dill. Pour on the dressing and toss. Serve immediately.¼ cup fresh dill, ¼ cup candied pecans, ⅛ cup craisins, ¼ cup red onion, ¼ cup crumbled feta
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