• Skip to main content
  • Skip to primary sidebar
Pass Me Some Tasty
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • All Recipes
    • Browse Recipes
    • Recipe Videos
  • Seasonal Recipes
    • Spring
    • Summer
    • Fall
    • Winter
  • About
    • Meet Shannon
    • Portfolio
    • Resources for Food Bloggers
    • Contact & FAQ
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Blogging Resources
  • Portfolio
  • Contact & FAQs
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home ➞ All Recipes ➞ Salads

    Brussels Sprout and Pancetta Salad with Chili-Lime Vinaigrette

    Published: May 17, 2016 // Updated: February 11, 2020 // by Shannon Emery

    Jump To RecipePrint RecipeThis post may contain affiliate links. Please read my disclosure policy.

    A large serving bowl with brussels sprouts and pancetta salad with chili lime vinaigrette. Two serving utensils rest alongside it.
    A large serving bowl with brussels sprouts and pancetta salad with chili lime vinaigrette.

    A perfect summer salad featuring raw brussels sprouts, red cabbage, salty pancetta, cotija cheese, and nutty pepitas tossed with a zesty chili-lime vinaigrette! Only 15 minutes to prep!

    A large serving bowl with brussels sprouts and pancetta salad with chili lime vinaigrette. Two serving utensils rest alongside it.

    I'm on a brussels sprout kick. A couple of weeks ago I posted a very autumn-ish sprout recipe which I feel like is sooo taboo to do around here. Pacific Northwesterners like to keep things seasonal ya know. So I kinda broke the PNW foodie rules, but sometimes with food ya just gotta.

    I began feeling like I needed to help the baby cabbage lookalikes have a chance at really shining in a summery type recipe. And I think I've got one! Check out this Brussels Sprout & Pancetta Salad with Chili-Lime Vinaigrette! It comes together with minimal effort containing 6 ingredients for the salad and 8 ingredients for the vinaigrette. And I think it has summer written all over it. ☀️

    Brussels sprouts rinsed and resting in a colander.

    This recipe was inspired by one of my recent (kiddo-free) grocery shopping trips. When I'm kiddo-free at the grocery store my pace through the aisles tends to slow down a bit and I start analyzing what's on the shelves and in the refrigerated display cases a little bit more. I'm always intrigued by what the grocery store has going on in their pre-made "fresh" food deli/salad refrigerated area. You know the section I'm talking about? Does it have an official name? It's the area where you can order to-go containers of a bunch of different pre-made meal items and you can basically walk out of the store with a full dinner in hand without ever dirtying a dish. In theory, this grocery store section seems brilliant.

    A beautiful purple cabbage on a white background.

    However...I stare at the food in that case and the food voice in my head says "you can make that...and you can make it cheaper and better...and when you make it you will know exactly what's going into it...and it will ACTUALLY be fresh instead of just pretend fresh." Tell me you hear that voice when you stare at that case too.

    A small glass pouring jar with chili lime vinaigrette. A pinch bowl of red chili flakes and a few lime halves rest nearby.

    To be completely honest, the refrigerated cases with the pre-made food kind of give me the heebs because I don't know how long ago the food was actually made and what was actually put into it. I can't help it. I'm pretty sure it's a result of some past childhood experiences at buffet restaurants (which we won't get into). It's a total control thing, I know. But I'm okay with having control over my food and what goes into it and how's it prepared and how long it's been sitting around... and not having people's fingers poked into it to taste test it...anyway...moving right along...

    A close-up of the brussels sprouts and pancetta salad with chili lime vinaigrette. Garnished with lime wedges and thin pancetta slices.

    So I saw this salad in that deli-ish area at the grocery store, and I stared at it long and hard, which I think weirded the guy out behind the counter. He probably thought I was going to poke my finger into it and taste test it, WHICH I DIDN'T DO. And no one else should do that either.

    I stare a lot at the grocery store, at the food that is. If you see some lady in a Portland grocery store staring hard at that refrigerated pre-made food case, it's probably just me analyzing the food. So just come over and say "Hi!" I'd love to meet my fellow foodie readers.

    But anyways, the staring part is essential because I've gotta figure out what's in the salad and how I'm going to make it into something more spectacular and tasty when I get home and so much prettier looking than the pre-made salad in the case.

    And here it is.

    A large serving bowl with brussels sprouts and pancetta salad with chili lime vinaigrette with serving utensils in the salad ready to serve. A jar of chili lime vinaigrette and a pinch bowl of red chili flakes rest nearby.

    AND LET ME TELL YOU...I'm a little excited about it.

    Not only did this salad end up looking prettier than that store salad but it's tastes better because it's fresh and I know exactly what went into it (because I'm obsessive compulsive like that). This super flavorful and FRESH salad is what I will be eating a LOT of this summer!

    Here's the breakdown...

    • Fresh crunchy vegetables (think raw brussels sprouts, red cabbage, and roasted corn)
    • Salty pancetta
    • A little cotija cheese
    • Pepitas (aka pumpkin seeds) to provide a little nutty, seed-like crunch
    • Mix it all up with a home-made chili-lime vinaigrette that you'll want to dunk your face in
    A close-up of the brussels sprouts and pancetta salad with chili lime vinaigrette.

    There you have it! A super tasty, flavorful, fulfilling, zesty, savory, (insert any other awesome adjective), salad that will please a crowd at your next bbq or will just give you a sense of personal fulfillment that you one-upped that grocery store salad.

    Happy eating friends!

    More tasty salad recipes!

    • Mexican Street Corn Salad tangy, creamy, and slightly spicy
    • Mediterranean Bean Salad fresh produce and simple ingredients
    • Tomato Avocado Zucchini Salad an easy, healthy spiralized salad
    • Spiralized Cucumber Summer Salad refreshing for those hot summer days
    • Peach Caprese Salad a bright, summery twist on the classic Caprese salad

    Did You Make This Recipe?!

    If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A large serving bowl with brussels sprouts and pancetta salad with chili lime vinaigrette. Two serving utensils rest alongside it.

    Brussels Sprout and Pancetta Salad with Chili-Lime Vinaigrette


    5 from 1 reviews

    • Author: Shannon Emery
    • Prep Time: 15 mins
    • Cook Time: 0 minutes
    • Total Time: 15 mins
    • Yield: 4 servings 1x
    Print Recipe
    Pin Recipe

    Description

    A perfect summer salad featuring raw brussels sprouts, red cabbage, salty pancetta, cotija cheese, and nutty pepitas tossed with a zesty chili-lime vinaigrette!


    Ingredients

    Scale

    Salad

    • 1 dozen brussels sprouts, stems removed and thinly shaved (I used my food processor to quickly do this)
    • 2 cups purple cabbage, thinly sliced (again used my food processor for this)
    • 1 ear fresh corn, grilled + kernels removed from the cob or 1 cup canned corn (*see notes below)
    • 2 oz. pancetta, thinly sliced and chopped
    • ½ cup cotija cheese, chopped into small cubes
    • 2 tablespoons pepitas

    Chili-Lime Vinaigrette

    • 3 tablespoons fresh lime juice
    • 1 tablespoon honey
    • 2 tablespoons extra-virgin olive oil
    • 4 tablespoons avocado oil
    • ½ teaspoon crushed red chilies
    • ¼ teaspoon ground cumin
    • ¼ teaspoon fresh minced garlic
    • 1 tablespoon fresh cilantro, finely chopped
    • salt, to taste

    Instructions

    1. Toss brussels sprouts, purple cabbage, grilled corn, pancetta, and cotija cheese together in a large bowl.
    2. Add all of the ingredients for the chili-lime vinaigrette in a container with a tight-fitting lid and shake the dressing well.
    3. Drizzle salad with chile-lime vinaigrette to taste.
    4. Top salad with pepitas and EAT!!

    Equipment

    Image of Large Bowl

    Large Bowl

    Buy Now →
    Image of Mason Jar

    Mason Jar

    Buy Now →

    Notes

    The equipment section above contains affiliate links to products I use or recommend.

    For grilled corn: Heat grill to medium. Remove husks and silk from the ears of corn and place in a large bowl of cold water with 1 tablespoon of salt for about 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning half-way through or until kernels are tender.

    For "grilled" stovetop corn: Another method for tasty "grilled" corn is to cut the corn off the cob and place in a skillet over medium heat with a drizzle of olive oil and sauté until the kernels begin to brown slightly. You could also use about 1 cup of canned corn and "grill" it using the skillet method as well.

    Nutritional information is for the salad only and does not include the chili-lime vinaigrette since the amount you use is up to your own personal taste.

    • Category: Dessert
    • Method: Toss
    • Cuisine: American
    • Diet: Gluten Free

    Keywords: salad, gluten free, brussels sprouts, pancetta, salad dressing, side dish

    Did you make this recipe?

    Tag @passmesometasty on Instagram. I'd love to see what you made!

    Recipe Card powered byTasty Recipes

    Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored or compensated by the brands mentioned in this post for my recommendations. This post may also contain affiliate links from which I may receive a small commission (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!

    More Gluten-Free Salad Recipes

    • Arugula Spinach Salad with Winter Citrus
    • Strawberry Chicken Salad with Poppy Seed Dressing
    • Quinoa Tabbouleh
    • Roasted Beet & Butternut Squash Salad

    Reader Interactions

    Comments

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tristin Rieken

      October 04, 2018 at 3:23 pm

      Yum!! What a great recipe full of all of my favorite flavors! Beautiful photos too. I pinned it to my 'lunchbox' board but it's also so perfect for potlucks and just having in the fridge to snack on.






      Reply
      • Shannon

        October 06, 2018 at 6:26 am

        Thank you Tristin! And I 100% agree with you that it's a great dish to bring to a potluck as well as a great go-to for several lunchtime meals. Enjoy!

        Reply
    2. sheenam

      October 04, 2018 at 9:41 am

      This salad looks great!!! YUM

      Reply
      • Shannon

        October 06, 2018 at 6:26 am

        It really is! Enjoy!

        Reply
    3. Chris R

      May 23, 2016 at 7:31 am

      Thanks Shannon! This is a great salad. Since my wife is a veggie, we used diced veggie sausage instead of the pancetta. Still a big thumbs up!

      You have been bookmarked!

      Reply
      • Shannon

        May 23, 2016 at 7:55 am

        Yay! Makes me happy to hear that Chris!

        Reply
    4. Sarah

      May 18, 2016 at 2:44 am

      This salad sound perfect any time of year! I'll definitely be making this soon - I love crunchy salads and I'm also loving the sound of that chili lime vinaigrette!

      Reply
      • Shannon

        May 18, 2016 at 2:02 pm

        Thanks Sarah! I hope you enjoy it!

        Reply
    5. Briggie

      May 17, 2016 at 7:52 am

      Wen I was a kid brusselsprouts where always served cooked with butter and salt ..... And I like it that way.
      So this salad was an "out of the box" experience for me.
      And I loved it.......
      Very refreshing and tasty and the pancetta ...
      Mmmm mmmmm good.

      Reply
      • Shannon

        May 18, 2016 at 2:03 pm

        Thank you! I'm glad you stepped "out of the box" to give it a try and ended up loving it! : )

        Reply

    Primary Sidebar

    Hi! I'm Shannon

    Shannon Emery of Pass Me Some Tasty

    Welcome to Pass Me Some Tasty!
    This is where you will find easy, tasty gluten-free recipes that EVERYONE will love.
    I hope you discover new favorites that both you and your whole family will enjoy!
    LEARN MORE


    Subscribe to receive new posts from Pass Me Some Tasty directly to your inbox!

    Popular Posts

    • A plate of creamy pasta with sausage and wooden handled fork.
      One Pot Creamy Cajun Sausage Pasta
    • Two bowls of southwest chicken and rice topped with cilantro, avocado, and sour cream. Served with lime wedges.
      Southwest Chicken Rice Bowl
    • Two bowls of soup sitting next to a pot of soup.
      The Best Creamy Butternut Squash Soup
    • Meatballs are piled on topped of a plate spaghetti marinara.
      Easy Gluten-Free Meatballs
    • A large bowl of Mediterranean Bean Salad with serving utensils, lemon, and a jar of leftover vinaigrette off to the sides.
      Mediterranean Bean Salad

    Fall Recipe Favorites!

    Two blueberry margaritas garnished with a blueberry and a lime wheel are ready to be served!

    Blueberry Margarita

    Gluten-free green bean casserole topped with crisp pan-fried onions in a white baking dish.

    Gluten-Free Green Bean Casserole

    Arugula is topped with roasted beets and butternut squash and served on a white platter.

    Roasted Beet & Butternut Squash Salad

    A plate of mashed potatoes topped with tender beef rib meat, veggies, and sauce.

    Slow Cooker Boneless Beef Ribs in Pomegranate Sauce

    A dish of 5-Minute Peanut Sauce surrounded by a rainbow of veggies.

    5-Minute Peanut Sauce

    Chicken piccata with gnocchi in a grey skillet.

    Chicken Piccata with Gnocchi

    Resources for food bloggers

    Footer

    Pass Me Some Tasty logo and link to homepage

    Never Miss A Recipe!

    Sign Up to receive new recipes from
    Pass Me Some Tasty directly to your inbox!

    Pass Me Some Tasty

    About
    Contact
    Portfolio
    Blogger Resources

    Copyright © 2022 Pass Me Some Tasty · Privacy Policy · Accessibility Statement

    ⬆ back to top