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shaved brussels sprout salad
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Shaved Brussels Sprouts Salad with Thyme Vinaigrette

A salad with shaved Brussels sprouts, crispy pancetta, toasted pine nuts, craisins and feta cheese.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: American
Keyword: brussels sprouts salad, shaved brussels sprout salad
Servings: 4 servings
Calories: 380kcal
Cost: $35

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