Mar 282019
Roasted Brussels Sprout Salad

I had a salad similar to this in Chicago at a tapas bar and it was so delicious I came home and recreated the combination. Brussels sprouts and bacon are a match made in heaven and the addition of the citrus and pickled onion add a welcome brightness.


For the salad:

  • 1 pound Brussels sprouts- washed, trimmed, and halved
    (or quartered, if large)
  • 2 tablespoons olive oil
  • ½ cup pancetta or bacon, sautéed and broken into small pieces
  • 1 orange, peeled, quartered and sliced into ¼” slices
  • ½ cup pickled red onion slices
  • ¼ cup pine nuts, toasted
  • ½ cup Manchego cheese, slivered

For the dressing

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • salt and pepper, to taste


  1. Preheat oven to 425 F.
  2. Mix the sprouts in a bowl with the olive oil, salt, and pepper. Spread in an even layer on a parchment covered baking sheet and roast for approximately 30 minutes, or until tender and well roasted, stirring/flipping over every 10 minutes or so.
  3. While Brussels sprouts are still warm, transfer to a serving bowl and mix in the pancetta or bacon, orange slices, pickled red onions, and pine nuts.
  4. Whisk together the dressing, add salt and pepper to taste and toss with the salad.
  5. Just before serving, gently stir in the Manchego slivers. Serve slightly warm or at room temperature.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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