Crispy Brussel Sprout Salad
I am a lover of Brussel Sprouts. But if you are not, I am going to make you love them with this recipe! This salad is sweet, salty and tangy, all the things I love in a salad. It’s really easy to make as well.
Crispy Brussel Sprout Salad
Sweet, Salty and Tangy Salad, perfect side dish!
Ingredients
- 1 16 oz Bag of Brussel Sprouts
- 1/3 cup Pancetta, diced
- 1/4 cup Dried Cranberries
- 1/3 cup Chopped Pecans
- Salt & Pepper to taste
- 1/2 tbsp Garlic Powder
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup White Balsamic Vinegar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 2 tsp Dijon Mustard
Instructions
Dressing
- To a mason jar or bowl, add olive oil, vinegar, salt, pepper, garlic powder and dijon mustard. Whisk or shake vigorously to emulsify.
- Preheat the oven tp 400℉.
- Cut the bottom and remove the outer layers of the Brussel sprouts. Using a mandolin slicer or a knife, slice the Brussel sprouts 1/4 inch thick.
- Place parchment paper onto a baking sheet. Add the Brussel sprouts and pancetta. Season with salt, pepper and garlic powder. Drizzle with olive oil and mix to coat everything.
- Bake for 20-25 mins, tossing occasionally until they become charred and slightly crispy.
- To a bowl, add the charred Brussel sprouts, chopped pecans, dried cranberries and drizzle the dressing over it. The amount of dressing is to your taste. Toss to coat and enjoy!
- This can done a day ahead by cooking the Brussels sprouts and pancetta the day before. Then the day of, just gently reheat them in the oven and then add the pecans, cranberries and dressing.
