Crispy Pancetta and Brussels Sprouts Salad with Sweet Cranberries
Elevate your holiday meal with this vibrant and flavorful Brussels Sprouts Salad, featuring savory crispy pancetta and sweet dried cranberries. The slight bitterness of the Brussels sprouts, combined with the crunch of homemade croutons and the depth of balsamic vinegar, creates a perfect balance of tastes and textures. This dish can be served warm or at room temperature, making it a delightful addition to your Thanksgiving table or any festive gathering.
N/A
Servings
150
Calories
10
Ingredients
Ingredients
Pancetta
6 ounces (cut into small dice)
Baby Brussels Sprouts
2 lbs (leaves separated)
Dried Cranberries (Craisins recommended)
1/4 cup
Shallots
3 tablespoons (finely chopped)
Garlic Clove
1 (minced)
Balsamic Vinegar
2 tablespoons
Chicken Stock
1/4 cup
White Bread
4 slices (cut into cubes and made into croutons)
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Instructions
1
In a large sauté pan over medium heat, add a 2-count drizzle of olive oil and warm it up. Add the diced pancetta and cook it for 2 to 3 minutes until it becomes crispy and the fat renders.
2
Stir in the minced garlic, finely chopped shallots, and dried cranberries. Sauté for an additional 1 to 2 minutes until the shallots become translucent.
3
Add the quartered Brussels sprouts leaves to the pan, tossing well to combine them with the pancetta mixture.
4
Pour in the balsamic vinegar and chicken stock, stirring to coat the Brussels sprouts. Continue to cook for 3 to 4 minutes until the sprouts are just wilted but still vibrant green.
5
Season the salad with kosher salt and freshly ground black pepper to taste.
6
Finally, fold in the croutons just before serving for added crunch.
Nutrition Information
9g
Fat
11g
Carbs
6g
Protein
2g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Brussels sprouts salad?
The main protein element is 6 ounces of pancetta, which is diced and cooked until crispy.
How many calories are in a serving of this salad?
There are approximately 150 calories per serving.
What type of vinegar is used for the dressing?
The recipe calls for 2 tablespoons of balsamic vinegar to coat the sprouts.
Should the Brussels sprouts salad be served hot or cold?
This dish is versatile and can be served either warm or at room temperature.
How much fat does this recipe contain?
This recipe contains 9g of fat per serving.
What kind of cranberries should I use?
The recipe recommends using 1/4 cup of dried cranberries, such as Craisins.
How should the Brussels sprouts be prepared?
You should use 2 lbs of baby Brussels sprouts with the leaves separated.
How long does it take to cook the pancetta?
The pancetta should be sautéed for 2 to 3 minutes until it becomes crispy and the fat renders.
What is the carbohydrate count for this dish?
There are 11g of carbohydrates per serving.
How much protein is provided per serving?
Each serving contains 6g of protein.
What aromatics are used in this recipe?
The recipe uses 3 tablespoons of finely chopped shallots and 1 minced garlic clove.
How much fiber is in the salad?
There are 2g of fiber per serving.
When should the croutons be added?
Fold in the croutons just before serving to ensure they remain crunchy.
How long should the Brussels sprouts cook?
Cook them for 3 to 4 minutes until they are just wilted but still a vibrant green.
What liquid is used to help cook the sprouts?
The recipe uses 1/4 cup of chicken stock along with balsamic vinegar.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a perfect addition to a Thanksgiving table or any festive gathering.
What kind of bread is used for the croutons?
The recipe uses 4 slices of white bread, cut into cubes and made into croutons.
How much sugar is in this salad?
There are 3g of sugar per serving.
How many ingredients are required in total?
There are 10 ingredients required for this recipe.
What seasonings are recommended?
The salad is seasoned with kosher salt and freshly ground black pepper to taste.
How long do you sauté the shallots and garlic?
Sauté the shallots and garlic for 1 to 2 minutes until the shallots are translucent.
What is the first step in the instructions?
The first step is to warm a drizzle of olive oil in a large sauté pan over medium heat.
What is the texture of the finished dish?
The dish features a balance of crispy pancetta, crunchy croutons, and slightly wilted sprouts.
Can I use regular Brussels sprouts if I can't find baby ones?
Yes, though the recipe specifies baby Brussels sprouts for their size and leaf separation.
Does this recipe use olive oil?
Yes, it starts with a 2-count drizzle of olive oil in the pan.
What provides the sweetness in this salad?
The sweetness comes from the dried cranberries and the balsamic vinegar.
How do you know when the sprouts are done?
They should be wilted but still vibrant green, which takes about 3 to 4 minutes.
Is the garlic chopped or minced?
The garlic should be minced before being added to the pan.
What type of salt is suggested?
Kosher salt is suggested for seasoning.
How much chicken stock is needed?
The recipe calls for 1/4 cup of chicken stock.