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Brussels Sprouts Salad: Pancetta & Dried Cranberries

Whitney Larsen, RD, LMNT Positive Nutrition

Recipe adapted from


  • 2 Tbsp pancetta or bacon, small diced
  • ½ cup Brussels sprouts thinly sliced, lengthwise
  • 1 Tbsp Sweet Dried Cranberries
  • Spanish Manchego cheese (optional)
  • Salt and pepper to taste

Vinaigrette (see recipe below)


  1. Heat a sauté pan over medium; cook pancetta or bacon to render out the fat and crisp.  
  2. Add in Brussels sprouts and coat with rendered fat. Season with salt and pepper.  
  3. Add in vinaigrette(see recipe below) and cranberries and toss. Sauté for 45 seconds until al dente. *Careful not to overcook.
  4. Plate and garnish with shredded Manchego cheese.

Vinaigrette recipe


  • 1/2 cup red wine vinegar
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 1 T chopped parsley
  • 1/2 T chopped thyme
  • 1 small clove garlic minced
  • 1 T minced shallot
  • 1 1/2 cups blended olive oil
  • Salt and pepper to taste


Combine all ingredients except oil.  Slowly whisk in oil to emulsify.  Season with salt and pepper to taste.

**This makes a great Thanksgiving side dish!

Whitney Larsen, RD, LMNT – Positive Nutrition of Omaha 


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