I didn’t know a salad could steal my heart until I tried this soft pretzel panzanella.
Yes—hot soft pretzels belong in salad. Trust me: it’s one of the best flavor combinations for fall.
If you’ve ever had extra soft pretzels after a pretzel bar or a party, they make brilliant bread chunks for a panzanella. The salty chew of pretzel, a tangy mustard vinaigrette, sweet-tart apple, crisp bacon, caramelized onion and roasted Brussels sprouts all combine into a satisfying autumn salad.
That combination is exactly why I love this: it’s a flavor bomb with contrast in every bite.
I usually cook everything in one skillet: start with the bacon, then caramelize the onions, and finish by sautéing the Brussels. While those cook, whisk the dressing and chop the apple. Caramelized onions take time, but adding a teaspoon or two of honey or maple syrup speeds things up while still giving great flavor.
One of the best things about this salad is that it’s forgiving and great for leftovers. If you have precooked Brussels or bacon, toss them with your pretzel cubes and warmed onions for a quick meal. Even if the onions aren’t as deeply caramelized, the salad can be ready in about 20 minutes when you use leftovers.
I LOVE that simplicity and flexibility.
October is looking pretty amazing when a soft pretzel salad is on the menu. Everyone wins.
Hot Pretzel Panzanella with Mustard Vinaigrette
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Ingredients
- 2 to 3 cups leftover soft pretzels, cut into cubes
- 4 slices bacon, chopped
- 1 sweet onion, thinly sliced
- 4 garlic cloves, minced
- 1 1/2 cups Brussels sprouts, stems removed and chopped
- 1 cup chopped Honeycrisp apple
- salt and pepper, to taste
mustard vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
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Optional: toast the pretzel cubes if you prefer them drier and crouton-like. Preheat the oven to 350°F, drizzle a tablespoon of olive oil over the cubes, and toast 10–12 minutes, tossing once or twice. Let cool completely so they can soak up dressing.
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Heat a skillet over medium and add the bacon. Cook, stirring occasionally, until crispy and the fat renders. Remove with a slotted spoon and drain on paper towels.
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Reserve about 1 tablespoon bacon grease in the skillet and add the onion with a pinch of salt and pepper. Cook over low heat, stirring often, until the onions caramelize, 30–40 minutes. To speed this up, add 1–2 teaspoons of sugar, honey or maple syrup. Stir in the garlic during the last 5 minutes, then transfer the onions to a bowl.
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Add another tablespoon of bacon grease to the skillet and sauté the Brussels sprouts with a pinch of salt and pepper until golden and slightly charred, about 6–8 minutes.
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To assemble, place pretzel croutons in a large bowl and drizzle about three-quarters of the dressing over them, tossing to coat. Let sit 5–10 minutes to absorb the dressing. Add Brussels sprouts, apples, caramelized onions and bacon; toss and drizzle remaining dressing if desired. Taste and adjust seasoning.
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Serve immediately and enjoy.
mustard vinaigrette
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Whisk the apple cider vinegar, honey, Dijon, garlic, salt and pepper in a bowl. While whisking, stream in the olive oil until emulsified. Store refrigerated in a sealed container for up to one week.
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And a pumpkin beer on the side, please.