Shaved Brussels Sprout Salad with Maple Vinaigrette

Thanksgiving is one of my favorite holidays for the food, and while I love all the traditional sides, sometimes you need something fresh to balance out everything else on the table.

Between the stuffing, mashed potatoes, sweet potato casserole, and all the other rich dishes, a good salad can be exactly what your Thanksgiving plate is missing.

That’s where my Shaved Brussels Sprout Salad with Maple Vinaigrette comes in.

I start with finely shaved Brussels sprouts and toss them with crispy pancetta, pomegranate arils, toasted walnuts, thinly sliced apple, and plenty of freshly grated Parmesan.

But one of my favorite parts of this recipe is how I prepare the walnuts. Instead of toasting them in a dry skillet, I use a little of the rendered pancetta fat. It gives them a savory flavor that works really well with the rest of the salad.

Then everything gets tossed in a maple vinaigrette made with extra virgin olive oil, white balsamic vinegar, whole grain Dijon mustard, garlic, and maple syrup.

The result is a salad that’s crunchy, fresh, sweet, savory, and just acidic enough to cut through the heavier Thanksgiving dishes.

And since you can prepare most of the ingredients ahead of time, it’s an easy addition to your holiday menu.

Salad

Shaved Brussels Sprout Salad with Maple Vinaigrette

Leave a review

Print Rate SaveSaved!

This shaved Brussels sprout salad combines crispy pancetta, apples, pomegranate, walnuts, and Parmesan with a maple vinaigrette. A fresh Thanksgiving side dish.

Makes 6 Servings

Save This Recipe!

Please enable JavaScript in your browser to complete this form.

Your Email

Your Email *

Save

Ingredients  

1x2xCustom

For the Brussels Sprout Salad

• ▢ 20 –24 oz Brussels sprouts shredded or shaved
• ▢ 6 oz pancetta cut into ¼-inch pieces
• ▢ 5 oz pomegranate arils
• ▢ ½ cup walnuts roughly chopped
• ▢ 1 small apple thinly julienned
• ▢ Freshly grated Parmesan cheese as desired
• ▢ Salt and freshly cracked black pepper to taste

For the Maple Vinaigrette

• ▢ ⅓ cup extra virgin olive oil
• ▢ ¼ –⅓ cup white balsamic vinegar to taste
• ▢ 1½ tablespoons maple syrup
• ▢ 1 tablespoon whole grain Dijon mustard
• ▢ 1 small garlic clove grated
• ▢ Salt and freshly cracked black pepper to taste

Instructions 

Cook Mode

• Combine the ingredients: Add the extra virgin olive oil, white balsamic vinegar, maple syrup, whole grain Dijon mustard, grated garlic, salt, and black pepper to a mixing bowl or lidded container.
• Emulsify: Whisk vigorously or seal the container and shake until the vinaigrette is emulsified. Taste and adjust the seasoning or vinegar as needed. Set aside.
• Render the pancetta: Add the diced pancetta to a cold skillet and turn the heat to medium-low. Cook slowly until the fat renders and the pancetta becomes golden and crispy.
• Reserve the fat: Remove the crispy pancetta from the skillet and set aside, leaving approximately 1 tablespoon of rendered pancetta fat in the pan.
• Toast the walnuts: Add the roughly chopped walnuts directly to the skillet with the reserved pancetta fat. Toast over medium-low heat for 3–5 minutes, stirring occasionally, until fragrant. Remove from the heat and set aside.
• Combine the ingredients: Add the shaved Brussels sprouts to a large mixing bowl, followed by the pomegranate arils, toasted walnuts, crispy pancetta, and julienned apple.
• Add the Parmesan: Grate fresh Parmesan over the salad, using as much as you prefer. Season with salt and freshly cracked black pepper to taste.
• Add the vinaigrette: Approximately 30 minutes before serving, pour half the maple vinaigrette over the salad and toss thoroughly.
• Adjust and serve: Taste the salad and add more vinaigrette as needed. Allow the salad to sit until serving so the Brussels sprouts have time to absorb the dressing. Enjoy!