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
Ingredients
Salad
- 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
Instructions
- *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.
Salad
- 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
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
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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/
This one will probably be making an appearance at our table sometime this season — I love everything in it!
thanks Jeanie, I thought it was crazy good!
Who would have thought of putting all these ingredients together, brilliant Jenna. A bacon lovers salad.
Yes! It makes a wonderful dinner for 1 !
Jenna, this looks so yummy with all the interesting flavors. I love Brussel sprouts, and bacon makes everything better! Happy Tuesday!!!
thanks Shannon!
Oh, my! Your Brussels, Bacon, Pretzel Panzella Salad looks amazing. Interesting combination of tastes and textures.
thanks Robin, it is crazy good!
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. 💗
Oh wow, what did he teach? I loved my time at Chico and the photos of Paradise are unbelievable…
Yes, he taught math. I don’t exactly remember when he retired. His last name is Riggle. ❤️
Oh, well math was never my thing, I wouldn’t have run across him!!
It wasn’t my thing either! Lol! 😃
Oh My My My My – what a wonderful combo – love those pretzel bits! And bacon…. well – no words needed 🙂 LOL!
Yep, it’s Good with a capital G
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!
It is unique, and a crazy mix of wow flavors!
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
Yes, this is a keeper for sure, it was dinner in a bowl for me one night, so good!
Sounds good! And I see Aldi has sprouts on sale this week:@)