This Shaved Brussels Sprout Salad with a warm vinaigrette is a delicious sweet and salty salad! The Brussels sprouts are topped with a warm shallot vinaigrette and tossed with creamy goat cheese, salty pancetta, and sweet golden raisins.
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Key Ingredients and Substitutions
- Brussels sprouts:
- Pancetta: the pancetta is the perfect salty and crunchy addition! You can also substitute this for diced bacon.
- Goat cheese: I love crumbling a creamy goat cheese into this salad. Feta would also be delicious.
- Raisins: for a little sweetness! Any dried fruit or even fresh pomegranates would be delicious!
- Warm mustard shallot vinaigrette: To make the salad extra warm, toss the salad directly in the hot pan used to make the vinaigrette.
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How to thinly slice Brussels sprouts
The easiest way to shave the Brussels sprouts is by using the slicing disc on a food processor. If you don't have a food processor, you can carefully use a sharp knife or mandolin. Some stores even sell pre-shaved Brussels sprouts!
Serving suggestions
This recipe would be a delicious side dish paired with my oven-roasted whole chicken or served as a main course. If you are looking to make it heartier, you could consider adding a poached or hard-boiled egg.
If you make this warm shaved Brussels sprout salad, I'd love to know what you think in the comments below!
📖 Recipe
Shaved Brussels Sprout Salad
Ingredients
- 4 oz diced pancetta
- 1 lb Brussels sprouts
- 4 oz crumbled goat cheese
- ½ cup golden raisins
Dressing
- ⅓ cup olive oil divided
- 1 medium shallot finely diced
- 1 teaspoon minced garlic
- 2 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil and add the diced pancetta. Bake for 15 minutes, or until crispy (cook time will vary depending on the thickness of pancetta). Drain on a plate lined with a paper towel.
- Using a mandolin, sharp knife, or the thin slicing disc on a food processor (preferred), thinly slice the Brussels sprouts. Add to a bowl with pancetta, goat cheese, and raisins.
- To make the dressing, heat 1 teaspoon olive oil in a small saucepan on medium-high heat. Add the shallot and garlic and stir until fragrant, about 1 minute. Turn heat to low and whisk in the rest of the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until oil is warm.
- Toss warm dressing with the Brussels sprouts, pancetta, cheese, and raisins. Serve immediately.
Notes
- This recipe serves 6 as a side, or 3 as a main dish.
- To make vegetarian, you can substitute the pancetta for hard-boiled egg or slivered almonds.
- If your store does not have pancetta, you can use bacon.
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Mollie Pine says
I actually took the salad dressing and warmed it up, tossed the sliced brussels into the warm dressing to cook them just a bit. Then, I topped it with the goat cheese and raisins..... fabulous!!
Caitlin from CC's Table says
Thank you so much! I am so glad you liked it!