easiest way to prepare ultimate Winter sprout salad with pancetta and cranberries

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Winter sprout salad with pancetta and cranberries. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Winter sprout salad with pancetta and cranberries is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Winter sprout salad with pancetta and cranberries is something that I’ve loved my entire life.

Table of Contents


  • 1 small red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon sea salt flakes
  • 250ml (1 cup) water
  • 150g pancetta, finely chopped
  • 350g brussels sprouts
  • 2 red witlof, leaves separated
  • 50g rocket or watercress leaves
  • 75g (1/2 cup) dried cranberries
  • 55g (1/3 cup) hazelnuts, roasted, coarsely chopped


  • Step 1
    Place the red onion in a small bowl and add the red wine vinegar, caster sugar, salt and water. Stir well and set aside for 30 minutes to allow the onion to soften and pickle slightly. Drain well and pat dry with paper towel.
  • Step 2
    Heat a large frying pan over medium heat for 2 minutes or until hot. Add the pancetta and cook until golden and crisp. Remove with a slotted spoon and transfer to paper towel to drain.
  • Step 3
    For the dressing, combine all ingredients in a small bowl. Season.
  • Step 4
    Very thinly slice the sprouts and place in a large bowl. Add half the dressing to the sprouts and toss well to coat. Add the witlof, rocket, cranberries, hazelnut, onion and pancetta. Toss to combine. Serve drizzled with the remaining dressing.

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