Brussels Sprout 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!

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. ☀️

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.

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.

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…

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.

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

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!

DID YOU MAKE THIS RECIPE? If so, 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!

📖 Recipe

Brussels Sprout and Pancetta Salad with Chili-Lime Vinaigrette

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

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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!

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Ingredients

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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

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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

Mason Jar

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Large Bowl

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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

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