entertaining, food recipes

Recipe :: Shaved Brussel Sprout Salad

Thanksgiving is my faaaaaavorite holiday because – it’s about the two things I love most. Friends and FOOD! So, of course we had to put together our own easy Thanksgiving recipe for the occasion.

This light but flavorful salad is the perfect addition to your Thanksgiving menu because it’s quite light and the flavors very complimentary. It’s also an easy dish which is nice considering the amount of prep we all do for such a big dinner!

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

Shaved Brussel Sprouts with Pancetta, Cranberry and Apples // serves 4

Salad Ingredients ::

  • 4 cups shredded brussel sprouts
  • 1 large or 2 small red apples (we prefer pink lady or braeburn!)
  • 1 cup Pancetta, cubed
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Citrus Vinaigrette Ingredients::

  • 2 Tbsp orange juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • Salt & Pepper to taste

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

Prep ::

Start by shaving down your brussel sprouts by putting them through a food processor. You can also thinly chop them if needed! Slice the apples very thin as well.

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

In a saucepan over medium high heat, cook the pancetta until it starts to brown. Add the cranberries and walnuts and continue to stir to allow the flavors to mix. Once the pancetta is fully cooked, remove from heat and add the mix into the brussel sprouts.

Sidenote – we have the best induction range from GE in our studio that makes cooking like this a breeze, it heats up so quickly, and cooks everything so evenly! Remember that every range is different, so when you’re cooking, adjust temps to suit your stovetop.

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

Toss well, and then gently mix in the apples…

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

Whisk together the ingredients for the vinaigrette and add slowly. I like my salads barely dressed, but if you prefer more flavor you can double the recipe for the dressing and add more!

Brussel Sprout Salad with Pancetta, Apple and Cranberry // coco+kelley

No need to fancy this dish up – just serve it as is! And as a sidenote – I haven’t been the biggest fan of raw brussel sprouts in the past, but I have to say that this dish changed my mind! However, I think you could easily also roast them up a bit and serve this at a nice warm room temp for a different experience. Either way, it’s a goodie!

photography :: meghan klein for coco+kelley