Shredded Brussels Sprout and Apple Salad with Pancetta, Hazelnuts and Asiago

I don’t eat many salads this time of year as I lean more towards roasted veggies and soups. However, this Shredded Brussels Sprout and Apple Salad with Pancetta, Hazelnuts and Asiago is changing my mind. It’s seasonal, hearty, full of flavor, and would be a beautiful addition on any holiday table!

How is it November already? And, darn it, why does the fall have to go by so quickly? September and October are my favorite months of the year and let me tell you that I held on (tight!) to every single one of the gorgeous days we had knowing that soon enough all the leaves would fall and Old Man Winter would be knocking at our door.

And sure enough, he’s knocking at our door. I know so many who dread the winter but I can’t help but get butterflies in my stomach knowing that snowboarding season is just around the corner. I’m a self professed lover of soups and stews, leggings and sweaters, and I swear that winter is when I live the best version of myself. I love baking on super stormy days, curling up on the couch to binge watch Netflix, or cozying up by the fire to read and drink bottomless cups of tea. Yup, this mama is ready for winter. Bring it on!

I kind of shy away from salads this time of year. My body craves more warming foods. I try to get my veggie intake via roasted veg sides, soups, and stews. With that being said, there are so much gorgeous produce this time of year and I challenge myself to get more creative in the kitchen. For someone that hated brussels sprouts as a kid, I’ve done a full reverse. I love them every which way. This salad is sort of in-between as that it’s most definitely a raw salad but it’s so much better served at room temperature after it’s sat a bit so I feel like it’s more warming than a traditional salad.

This salad is super versatile. You could leave out the pancetta or replace it with bacon. You could use any roasted nut you like, add pomegranate perils or dried cranberries and swap out or leave out the cheese. Make it your own! Or make it as written because it’s the bomb as is. Have a great Monday, everyone! As always, thanks for reading! xo, Kelley

Shredded Brussels Sprout Apple Salad

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• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 8-10 1x

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Description

A fall inspired salad with shredded brussels sprouts, apples, hazelnuts and asiago cheese.

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Ingredients

for the salad:

• 1 1/2 lb brussels sprouts, shredded
• 2 small apples, cored and cut into matchsticks
• 1/2 cup toasted hazelnuts, coarsely chopped
• 1/2 cup shredded asiago cheese
• 4 oz cubed pancetta

for the vinaigrette:

• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange juice
• 3 tablespoons minced red onion
• 1 tablespoon maple syrup
• 1 teaspoon dijon mustard
• 2/3 cup olive oil
• kosher salt
• ground black pepper

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Instructions

1. Over medium high heat, cook the cubed pancetta until nice and crispy. Drain on a paper towel and set aside.
2. Make the vinaigrette- In a small mixing bowl add apple cider vinegar, orange juice, minced red onion, maple syrup, and dijon mustard; whisk to combine. Season with salt and pepper.
3. Assemble the salad- add brussels sprouts to a large bowl. Top with cut apples and shredded asiago. Drizzle with 3/4 of the dressing and toss to combine. Add more dressing if desired and just before serving, top with hazelnuts and cooked pancetta.

Notes

This salad is best served the day it is made. I like to make it an hour or so before serving to let the brussels soften a bit in the dressing. Wait to add the hazelnuts until just before serving.

all photos by Kellie Hatcher/ recipe by Mountain Mama Cooks

This salad is my contribution to the monthly round up of Eat Seasonal recipes put together by the lovely Becky of The Vintage Mixer. She has inspired me to eat more seasonally and I hope that you’ll be inspired to do the same!

Maple Cinnamon Roasted Sweet Potatoes by JoyFoodSunshine

Cornbread Stuffing with Apples and Pecans {with a gluten-free option} by Healthy Seasonal Recipes

Sweet Potato, Kale & Lentil Meal Prep Salads by She Likes Food

Vegan Shepherd’s Pie with Savory Mushroom Gravy by Letty’s Kitchen

Roasted Delicata Squash with Pomegranate and Goat Cheese by Floating Kitchen

Roasted Vegetable Chicken Soup by Vintage Mixer