Say hello to the irresistible combination of crispy Brussels sprouts, tangy goat cheese, and savory pancetta in this mouthwatering Brussels Sprouts Salad. Perfect as a hearty side dish or a standalone meal, it’s a fall recipe you won’t want to miss!
- Quick and Convenient: From prep to plate, this Brussels Sprouts Salad is made with simple ingredients and can be ready in under 20 minutes! That makes it perfect for a hassle-free weeknight dinner or a quick lunch.
- Nutrient-Packed: Brussels sprouts are a superfood packed with antioxidants, vitamins, and fiber. Combined with the protein from pancetta and healthy fats from the goat cheese, this salad is as nourishing as it is delicious.
A Delightful Fall Salad
Finding delicious ways to sneak in more veggies is a constant struggle in my kitchen, so when I had the opportunity to taste an amazing Brussels Sprouts Salad at a local restaurant, I immediately knew I had stumbled on a winner.
It’s a dish I had been eyeing for a while because it sounded so good, but it was on the pricy side for an appetizer so I always skipped it. Finally one day when I wasn’t very hungry I gave in. I was pleasantly surprised by the generous portion and amazed at just how flavorful it was. I had it with a small order of macaroni and cheese (a personal favorite!) but it easily could have been a meal on it’s own. In fact, there was enough of each left over for lunch the next day.
This salad is a testament to the versatility of a humble vegetable that often gets a bad rap. Gone are the memories of mushy, overcooked sprouts on your plate — these are fantastically tender-crisp and perfectly charred in the air fryer, which brings out their inherent sweetness. Chewy raisins, crunchy apple, creamy goat cheese, and crispy pancetta provide loads of textural contrast and flavor to support the star ingredient. It’s a delicious way to transform a once humble veggie into a treat you’ll want to make again and again.
The beauty of this roasted brussels sprouts salad recipe lies in its flexibility. Served as an entree in its own right, this incredible dish goes equally well as a veggie side dish with butternut squash mac and cheese or a grilled cheese sandwich. The process of making the salad itself is straightforward and easy enough for weeknight cooking, but the result is so impressive it would be a welcome addition to your holiday table this Thanksgiving or Christmas.
Ingredients You’ll Need
Brussels Sprouts: Look for Brussels sprouts that are firm, bright green, and uniform in size. You can usually find them in the fresh produce section of your local grocery store.
Pancetta: A good quality Italian pancetta adds a deep, savory flavor to the salad. Look for small packets of diced pancetta by the packaged deli meats at your supermarket. It will be refrigerated. If you can’t find pancetta, you can substitute crispy bacon or prosciutto for a similar salty and meaty flavor.
Raisins: These add an unexpected sweetness and a great texture to the salad. If you don’t like how chewy raisins are, soak them in hot water for a few minutes to soften them and plump them up before adding them to the salad.
Apple: Opt for fresh and crisp apples; a variety like Honeycrisp or Fuji works well. You can find these in the fruit section of your grocery store.
Goat Cheese: Soft goat cheese, like chevre, gets ever so slightly melted from the warm Brussels sprouts. It’s so deliciously creamy and tangy!
Balsamic Glaze: Choose a high-quality balsamic glaze or balsamic vinegar reduction that’s not overly sweet and has a nice balance of acidity. I like Alessi brand, which is usually available in a squeeze bottle in the condiments or vinegar aisle of your supermarket. It’s pricey, but a little goes a long way and it lasts for practically forever! If you don’t have balsamic glaze, you can substitute your favorite balsamic vinaigrette.
- Take advantage of the convenience and efficiency of an air fryer, which give the Brussels sprouts to a delicious char without excessive oil. Check out my guide on how to air fry Brussels Spouts for more tips!
- Want more crunch? Try topping the salad with toasted pecans or pomegranate arils
- For a unique twist, experiment with replacements for the raisins, like dried cranberries or cherries
- If you’re a fan of heat, a sprinkle of red pepper flakes is never a bad idea
Commonly asked questions
How to store Leftovers
This salad definitely tastes best right away, but you can keep any leftovers in an airtight container in your fridge for up to 3 days. I prefer the leftovers served cold, but you can gently reheat them to take the chill off.
Can I freeze this recipe
I do not recommend freezing this recipe.
What if I don’t have an air fryer?
Not a problem. Roasting the Brussels sprouts and pancetta in a preheated oven at 425°F for 20-25 minutes, periodically stirring them to ensure even cooking, will provide similar results. For the best results, make sure the sprouts are in a single layer on the sheet pan, with the cut sides facing down.
Can I replace the goat cheese with other cheeses?
Absolutely. Feta or crumbled blue cheese would also work wonderfully in this salad.
More Brussels Sprout You’ll Love
- Raw brussels sprouts salad with maple vinaigrette
- Asiago Roasted Brussels Sprouts with Speck
- Noodles with Brussels Sprouts, Caraway, and Lemon
- Deep Dish Pizza with Brussels Sprouts & Bacon
More Salad Recipes:
- Greek Yogurt Caesar Salad Dressing
- Air Fryer Sourdough Croutons
- 5-Minute Cilantro Lime Vinaigrette
- Basic Vinaigrette Recipe
- Harvest Kale Salad with Pomegranate + Apples
- Cauliflower Tabbouleh Salad
- Lobster Farro Salad with Citrus Vinaigrette
- Crunchy Chopped Salad with Asian Dressing
Charred Brussels Sprouts Salad
- 1 pound brussels sprouts halved through the stems
- 1 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 2 ounces pancetta diced
- ¼ cup raisins
- 1 apples diced
- 2 ounces soft goat cheese crumbled
- 1 teaspoon balsamic glaze
- Preheat your air fryer to 400ºF. In a large mixing bowl, combine the Brussels sprouts, olive oil, and salt. Mix well until the sprouts are evenly coated.
- Pour the sprouts into the air fryer basket and cook for 5 minutes.
- Give the basket a good shake to redistricute the sprouts and add the pancetta to the air fryer basket. Cook another 5 minutes, or until the sprouts are golden brown and cooked through.
- Transfer the cooked brussels sprouts to a serving bowl. Add the apples, raisins, and goat cheese. Stir to combine.
- Drizzle with balsamic glaze.