Kale and Brussels Sprouts Salad with Pancetta Dressing

This kale and Brussels sprouts salad is about to be your new favourite winter salad. The star of the show is the pancetta honey mustard dressing, which is the perfect balance of savoury, sweet and zingy. Add walnuts for crunch, red onion for a sharp bite, and crispy pancetta for saltiness, and you’ve got yourself a game-changer of a salad, perfect for the festive season.

Table of Contents

Introduction

Say hello to your new favourite winter salad! If you’re tired of boring salad and want something with a bit more oomph, this one’s for you. This Kale and Brussels Sprouts Salad with Pancetta Dressing is a game-changer. It’s hearty and packed with flavour, and boasts the perfect balance of textures and tastes. It combines crunchy walnuts, crips kale and Brussels sprouts, sharp red onion, and delightfully crispy nuggets of pancetta. And if you’re feeling extra hungry, feel free to throw in some leftover turkey or chicken for good measure.

A close-up shot of the plated kale and Brussels sprouts salad with pancetta dressing.

Ingredient Breakdown

  • Brussels Sprouts: Earthy and slightly bitter, these little green gems are packed with nutrients. They add a crunchy texture to the salad when thinly sliced.
  • Cavolo Nero (Tuscan Kale): A robust, dark leafy green with a slightly bitter flavour, perfect for winter salads. When massaged with a bit of olive oil, it softens just enough to be tender.
  • Extra-Virgin Olive Oil: Used to massage the kale, it adds a subtle fruity note and helps break down the tough fibres, making the kale more palatable.
  • Leftover Chicken (Optional): Adds protein and turns this salad from a side dish into a more substantial main course. Perfect for using up leftovers!
  • Red Onion: Thinly sliced for a sharp, assertive kick. It adds a nice contrast to the bitterness of the greens and the richness of the dressing.
  • Walnuts: Roughly chopped for added crunch and a touch of earthy flavour. They’re also a great source of healthy fats.
  • Pancetta: Crisped up to perfection, it provides that irresistible smoky, salty flavour. The rendered fat becomes the base of the dressing, adding depth and richness.
  • White Wine or Apple Cider Vinegar: Provides acidity to balance the fat in the dressing and brings a tangy freshness to the dish.
  • Dijon Mustard: A heaped teaspoon adds a mild heat and creaminess, tying the dressing ingredients together.
  • Honey: Just a touch of sweetness to counterbalance the bitterness of the greens and the acidity of the vinegar.

Why You Need To Massage Your Kale

Let’s talk kale. Specifically, massaging kale. If you’ve ever found yourself chewing through tough, fibrous kale in a salad and wondering why you’re bothering, then you haven’t experienced the beauty of a quick massage. By massaging the kale with a bit of extra-virgin olive oil, you break down the tough fibres, making it softer and more palatable. The goal here isn’t to turn the kale into a mushy mess—no, we’re just looking to take the edge off. You want to feel the kale begin to soften in your hands, but stop before it loses its texture. This simple step transforms kale from a tough, sometimes overwhelming ingredient into a tender, flavourful base that’s perfect for this kale and Brussels sprouts salad.

Why Pancetta Fat Makes the Best Dressing

Pancetta fat as a salad dressing base? Yes, absolutely. When you crisp up the pancetta, you’re left with not just delicious little nuggets of crispy pork but also a pan of deeply flavoured rendered fat. Instead of pouring that down the drain (perish the thought!), we’re using it as the star of our vinaigrette. The bacon fat brings a warm, smoky flavour that coats each leaf and ingredient, binding them together in perfect harmony. Combined with a splash of vinegar for acidity, a spoonful of Dijon mustard for a creamy bite, and honey for sweetness, this dressing is truly sensational. It’s a far cry from your standard vinaigrette—richer, more complex, and infinitely more satisfying. It’s what makes this kale and Brussels sprouts salad so special.

How to Get Your Brussels Sprouts Just Right

Slicing Brussels sprouts thinly is crucial for this salad. The key is to aim for delicate, almost shredded slices that will blend seamlessly with the kale. This way, you get all the texture and flavour of Brussels sprouts without any of the unpleasant toughness. If you’ve got a mandoline, now’s the time to use it. Otherwise, a sharp knife and a steady hand will do the trick. Just remember, the thinner, the better—this will ensure they mix well with the other ingredients and absorb the dressing beautifully. This is what makes for a cohesive kale and Brussels sprouts salad.

Tips for Perfecting the Kale and Brussels Sprouts Salad

Creating the perfect salad is all about understanding the ingredients and knowing how to bring out their best qualities. Here are a few tips to help you nail this kale and Brussels sprouts salad:

  • Use Fresh, Quality Ingredients: The flavour of this salad depends heavily on the freshness of its ingredients. Crisp Brussels sprouts and vibrant cavolo nero are essential. Look for bright green leaves without any signs of wilting or yellowing.
  • Adjust the Dressing to Your Taste: The bacon vinaigrette is a beautiful balance of salty, tangy, sweet, and savoury, but don’t be afraid to tweak it to suit your preference. If you like a bit more tang, add an extra splash of vinegar. Prefer a sweeter touch? Drizzle in a bit more honey. The dressing should complement the salad, so taste as you go.
  • Serve Soon After Tossing: This salad is at its best right after it’s been tossed with the warm bacon vinaigrette. The heat from the dressing slightly wilts the kale and Brussels sprouts, enhancing their flavours without making them soggy.
  • Experiment with Add-Ins: While the recipe is fantastic as is, there’s always room for a little personal flair. Add a handful of dried cranberries or pomegranate seeds for a pop of sweetness. Or toss in some crumbled blue cheese or feta for an extra layer of creaminess. A sprinkle of toasted seeds or nuts can also bring another textural element to the mix.
  • Don’t Overlook the Chicken Option: While the chicken is optional, it’s a great way to turn this salad into a main course. Leftover roast chicken works perfectly, but you could also use grilled or poached chicken breast. Just make sure to shred it finely so that it distributes evenly throughout the salad, adding a little bite to every forkful.

Final Thoughts

This Kale and Brussels Sprouts Salad with Bacon Vinaigrette is truly sensational. It takes the humble salad and elevates it into something special—warm, crunchy, savoury, with a hint of sweetness and a lot of heart. It’s a perfect balance of flavours and textures, ideal for the colder months when you crave something fresh yet satisfying.

This Kale and Brussels Sprouts Salad with Bacon Vinaigrette would be a perfect addition to your Christmas spread. For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.

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Kale and Brussels Sprouts Salad with Pancetta Vinaigrette

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This is officially my favourite winter salad! It’s the perfect combination of flavours and textures. The pancetta honey mustard dressing complements the earthy bitterness of the greens so well. The walnuts add crunch and the red onion an assertive alium-y kick. The chicken is optional, but it takes it from a side to something more substantial.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 200g trimmed brussels sprouts
  • 100g cavolo nero (tuscan kale)
  • extra-virgin olive oil
  • 75g leftover chicken, shredded (optional)
  • ¼ red onion, thinly sliced
  • 35g walnuts, roughly chopped

For the dressing: 

  • 65g cubed pancetta
  • 3 tbsp white wine or apple cider vinegar
  • 1 heaped tsp dijon mustard
  • 1 tbsp honey

Instructions

  1. Trim, wash and drain the brussels sprouts, then slice them up as thinly as you can.
  2. Wash and dry the cavolo nero, then strip the leaves from the stalk and slice thinly. Transfer to a large bowl, add 1 tbsp extra-virgin olive oil and massage the cavolo nero for 1 minute, or until it just starts to wilt. Emphasis on the just – the only thing worse than tough kale is mushy kale!
  3. Add the shredded brussels sprouts to the cavolo nero, along with the chicken (if using), red onions and walnuts.
  4. Place the pancetta in a cold frying pan set over a medium heat. Cook until the fat has rendered and the pancetta is crisp, around 10 minutes.
  5. Strain the pancetta fat into a bowl and whisk in the vinegar, dijon mustard and honey. Season very generously with salt and pepper, then pour the dressing over the salad and toss to coat.
  6. Plate up the salad, top with the crispy pancetta, then serve – enjoy!

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Hello!

Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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