Take-out Tuesday, Brussels, Bacon, Pretzel Panzella Salad

Looking for something different for dinner or a unique side dish for Thanksgiving or the holidays?

This dish is packed with so many contrasting flavors and textures your tastebuds will sing!

A traditional panzella salad is made with crusty bread, and it soaks up the dressing to become a soft crouton mixed typically with tomatoes, greens or vegetables

For this salad, inspired by  Hot Pretzel Panzella Salad from How Sweet Eats,  I used honey mustard pretzel pieces {Synder’s of Hanover brand}

Start with roasting the bacon and sprouts

Lay out the bacon on a parchment paper lined pan and tuck sprout halves in between them, then sprinkle with onions and garlic.  Drizzle vegetables with olive oil and season with salt and pepper

Check after 15 minutes, and remove bacon if it is done before sprouts

I like my sprouts with a little char, look at all that yumminess!

While the bacon and sprouts are roasting, make the dressing and go ahead and pour it over the pretzel pieces in a bowl

These pretzel pieces are very hard, so I wanted to give them extra time to soften.  If you are using large soft pretzel pieces or bread, adjust this step, as you don’t want it to turn to mush

Tear or chop the bacon into small pieces and add it to the pretzels along with apple pieces and roasted sprouts

Add more dressing if desired and enjoy this salad warm

Pecans or walnuts would be a festive addition to this dish and of course I was dying to add cheese {bleu!}

I highly recommend this dish, so tasty and sooo easy!  If you don’t like Brussels, try butternut squash or sweet potatoes

Brussels, Bacon, Pretzel Panzella Salad

This salad can serve 1 or a crowd, the ingredients listed below are what you need per person
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Salad
Cuisine American
Servings 1



  • 2 slices bacon
  • 8 Brussels Sprouts stemmed and cut in half
  • 1/3 cup chopped red onion
  • 1/2 tsp minced garlic
  • 3/4 cup chopped honeycrisp apple {1/2-1 apple}
  • 1 cup pretzel pieces {I used Synder’s mustard pretzel pieces}
  • Salt & pepper

Mustard Maple Dressing

  • 1 Tablespoon heaping Dijon Mustard
  • 1 Tablespoon real Maple Syrup
  • 1 teaspoon Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • Salt And Pepper to taste


  • *Mustard Maple Dressing

Mustard Maple Dressing

  • In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Store in refrigerator. Let dressing sit out after chilling, then shake to remix if it has separated.


  • Line a baking sheet with parchment paper. Lay bacon strips on paper with space between them.
  • Put sprouts in rows next to bacon and sprinkle onions and garlic around them.
  • Drizzle vegetables with olive oil and season with salt and pepper.
  • Roast at 400 for 15 minutes, check to see if bacon is done. Continue to cook until bacon is cooked through and crispy, and Brussels sprouts begin to char on the edges. Remove bacon to paper towels if it is done before sprouts.
  • While bacon and sprouts are cooking, place pretzels in bowl and toss with enough dressing to coat them well.
  • Drain bacon and vegetables on paper towels.
  • Place warm vegetables into the salad bowl and break bacon into pieces.
  • Add apples to bowl and gently toss everything together. Add more dressing to taste. Serve immediately
Keyword Baked Brussels Sprouts, Brussels and Bacon Panzella Salad, dinner bowl, Pretzels

My heart is breaking for my California friends who are affected by the horrendous wildfires.  I am very familiar with many of the places burning… Paradise was a beautiful, quaint little town, tucked in the mountains above California State University Chico where I went to college…and in Southern California, my sister lived in several of the towns now up in flames.  I know prayers won’t rebuild these towns and homes, let’s all do what we can to help…

I will be joining these fabulous parties and blogs:

Meal Plan Monday  Dishing it & Digging it,   Between Naps on the Porch,

Merry Monday   Make it Pretty Monday    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

22 Responses to “Take-out Tuesday, Brussels, Bacon, Pretzel Panzella Salad”
  1. Bernadine says:

    This looks delicious! Just wanted to let you know that I’m hosting a blog party which is a great way to promote your blog and meet others! Feel free to join: https://bernadinesbakery.wordpress.com/2018/11/12/promote-your-blog-here-blog-party-3/

  2. This one will probably be making an appearance at our table sometime this season — I love everything in it!

  3. Sharon Mann says:

    Who would have thought of putting all these ingredients together, brilliant Jenna. A bacon lovers salad.

  4. Shannon@Belle Bleu Interiors says:

    Jenna, this looks so yummy with all the interesting flavors. I love Brussel sprouts, and bacon makes everything better! Happy Tuesday!!!

  5. Oh, my! Your Brussels, Bacon, Pretzel Panzella Salad looks amazing. Interesting combination of tastes and textures.

  6. Jill Kuhn says:

    Looks so yummy! I like all the ingredients and your Maple dressing too! ❤️
    My uncle taught at Chico state college… the fires are so terrible, I am familiar with the area too. 💗

  7. Jodi says:

    Oh My My My My – what a wonderful combo – love those pretzel bits! And bacon…. well – no words needed 🙂 LOL!

  8. I love roasted Brussels and bacon enhances everything it touches. The pretzels are an interesting addition, this really looks good! It would be a different side dish for Thanksgiving and one I need to try. Thanks Jenna!

  9. thefrenchhutch says:

    Jenna, this is a great recipe with so much flavor going on. I love bacon and especially roasted Brussels sprouts. I have to make this soon! Looks delicious

  10. Lynn says:

    Sounds good! And I see Aldi has sprouts on sale this week:@)

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  1. […] Pretzel Panzanella Salad from How Sweet Eats turned into Brussels, Bacon, Pretzel Panzella Salad […]

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