Sauteed brussels sprouts with pancetta are the base for this fall inspired panzanella salad. Tossed with dried cranberries and carrots, this salad is as gorgeous as it is tasty. The dressing has a bit of sweetness from the maple syrup and just the right amount of bite from the vinegar. Having bread in a salad is an added bonus as well!
Our Thanksgiving tables are full of family favorites. While traditional panzanella will always be one of my favorites this is a welcomed new comer. Move over the mashed potatoes and stuffing, I am sure they won’t mind ! This would be a perfect side to introduce to your Thanksgiving table.
Combine the ingredients for the dressing in a small bowl. Whisk to combine, and set aside.
In a large frying pan or skillet heat 1 Tablespoon of olive oil over medium heat. Then add the pancetta and saute it until it begins to brown.
Then add the brussel sprouts, and carrots to the pan. Stir everything to coat it with the oil/fat from the pancetta. sprinkle in some salt and pepper. Let everything saute together for about 12 minutes. You will see the brussel sprouts beginning to brown in places.
Add in the cranberries and squeeze a half of a lemon over the mixture, stir to incorporate. Then let the mixture saute for another 5 minutes.
Pour the contents of the pan into a large bowl. Let it cool off a little bit as you work with the bread.
In the same pan add a 1/2 of a Tablespoon of olive oil, and then add the cubes of bread. After 3-5 minutes the bread will start to brown, make sure not to turn it into burnt toast! Once the bread is brown and a bit crispy transfer it to the bowl with the brussel sprout mixture.
Pour the dressing over the panzanella salad, toss and make sure the salad is coated. Then serve!
ps- it is also good the next day if you have any leftovers!