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Brussels Sprout Kale Apple Salad with Bacon Recipe

ByMadison
Jump to Recipe· 4.5 from 15 reviews

If you’re looking for a salad that’s bursting with flavor, texture, and just the right amount of savory indulgence, you’ve got to try this Brussels Sprout Kale Apple Salad with Bacon Recipe. I promise, once you toss together the crisp Brussels sprouts and kale, tangy apple, crunchy pecans, sharp cheddar, and that irresistible bacon, you’ll be hooked. Let me walk you through everything I’ve learned making this salad a kitchen staple – it’s fan-freaking-tastic and perfect for any season!

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Why This Recipe Works

  • Balance of Flavors: The salad perfectly blends bitterness from kale and Brussels sprouts, sweetness from apple and cranberries, and smoky bacon savory notes.
  • Texture Play: Crunchy veggies, chewy dried fruit, creamy sharp cheddar, and crisp bacon create a satisfying bite every time.
  • Versatile Dressing: The bacon fat vinaigrette is a game changer with its rich depth, yet it’s easy to swap for a vegetarian option.
  • Prep-Friendly: You can make most parts ahead, so this salad fits seamlessly into busy weeknights or entertaining.
Brussels Sprout Kale Apple Salad with Bacon, healthy Brussels sprouts kale salad, autumn kale apple salad, crispy bacon kale salad, easy fall vegetable salad - The image shows a wooden bowl full of a shredded green salad mixed with small bits of white cheese and dark red pieces, likely dried cranberries or bacon bits, with a texture of thin green leaves and stems. Two gold spoons rest in the bowl, positioned diagonally and partially buried in the salad. The bowl sits on a beige cloth over a white marbled surface, and in the background, bright orange small pumpkins and a few green Brussels sprouts are scattered on the same white marbled surface. The scene has a warm, natural feel with soft lighting. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Brussels Sprout Kale Apple Salad with Bacon Recipe pulls its weight, from fresh produce to nuts and cheese. Knowing a bit about why each one shines can help you choose the best versions and tweak things if needed.

Brussels Sprout Kale Apple Salad with Bacon, healthy Brussels sprouts kale salad, autumn kale apple salad, crispy bacon kale salad, easy fall vegetable salad - Flat lay of thinly shaved fresh Brussels sprouts, loosely piled fresh dark green kale leaves sliced into ribbons, a whole bright green Granny Smith apple cut to reveal crisp white interior, roughly chopped toasted pecans, a small pile of deep red dried cranberries, neat cubes of sharp orange cheddar cheese, five cooked crispy bacon strips crumbled, a small minced shallot mound, three small white ceramic bowls containing extra virgin olive oil, apple cider vinegar, and a honey-mustard vinaigrette with visible mustard seeds, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Brussels sprouts: Shaved thin, they lose bitterness and add the perfect crunch. A mandoline slicer really helps here.
  • Kale: Tough leaves need massaging for tenderness and that vibrant color. I use any tender variety I find at the market.
  • Granny Smith apple: Sharp and tart, balances the richness of bacon and cheddar—plus it stays crisp longer if cut just before tossing.
  • Pecans: Toasted pecans bring warmth and a lovely nutty crunch to each bite.
  • Dried cranberries: Their chewy sweetness adds great contrast and color pop.
  • Extra sharp cheddar cheese: Cubed—it melts the heart and adds a creamy, bold flavor contrast.
  • Bacon & bacon fat: The smoky crunch plus drizzled fat in the dressing are what make this salad unforgettable.
  • Shallot: Adds subtle bite and depth to the dressing without overpowering.
  • Apple cider vinegar: The acidity wakes things up while keeping the dressing balanced.
  • Dijon mustard: Helps emulsify the dressing and layers in a slight tang.
  • Honey: Just enough sweetness to round out acidity and saltiness.
  • Extra virgin olive oil: Smooth, fruity, and keeps the dressing silky.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This salad is super flexible, and I love making adjustments depending on my mood or what’s in my fridge. Feel free to play around with the ingredients to make it your own masterpiece.

  • Variation: For a vegetarian crowd, skip the bacon fat in the dressing and swap with extra olive oil. I do this often when having friends over who don’t eat meat, and it still tastes fantastic.
  • Seasonal Swap: In fall, swap Granny Smith apples for pears or even add pomegranate seeds for a festive twist.
  • Cheese Change-Up: I’ve tried goat cheese or feta instead of cheddar, which adds a tangy note that some folks love.
  • Nut Alternative: If you’re not a pecan fan, walnuts or almonds work just as well after toasting.

Step-by-Step: How I Make Brussels Sprout Kale Apple Salad with Bacon Recipe

Step 1: Prep the Greens Like a Pro

Start by cleaning your Brussels sprouts—remove any damaged outer leaves and then slice or shave them as thin as possible. A mandoline slicer is a game-changer here; it makes the shredding quick and consistent. For the kale, strip the tough stems, stack the leaves, roll them up tightly, and slice into thin ribbons. Place both greens in a large bowl, drizzle with about a tablespoon of olive oil, sprinkle some salt, and then massage them with your hands until the leaves soften and shrink slightly. This step makes the kale and Brussels sprouts easier to digest and more enjoyable to eat.

Step 2: Add the Crunch & Sweet

Once your greens are ready, add the diced/grated apple, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled cooked bacon. Each of these adds texture and flavor contrasts that make the salad sing—trust me, don’t skip the pecans or cranberries; they’re little bursts of delight that elevate this medley.

Step 3: Whisk Up the Magic Dressing

In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Then slowly drizzle in the remaining olive oil and the warmed bacon fat, whisking continuously until the dressing emulsifies into a smooth, velvety consistency. This vinaigrette has just the right punch of tang, sweetness, and smokiness. Give it a taste and adjust seasoning as you like.

Step 4: Toss and Serve

Pour the dressing over the salad and toss gently but thoroughly so every leaf and topping gets coated. Serve right away to enjoy the fresh crispness of the apples and greens. If you want the salad to mingle a bit, let it sit in the fridge for up to 30 minutes, but not too long or the apples and greens start to wilt.

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Pro Tips for Making Brussels Sprout Kale Apple Salad with Bacon Recipe

  • Mandoline Slicer Mastery: Use a mandoline to slice Brussels sprouts super thin—they soften faster and taste less bitter that way.
  • Massage the Greens: Don’t rush this! Properly massaging kale and Brussels sprouts transforms their texture.
  • Warm the Bacon Fat: If your bacon fat solidifies, gently warm it before whisking into the dressing for perfect emulsification.
  • Prep Ahead Smarts: Chop and prep all ingredients except the apple up to 3 days before—you’ll save tons of time on salad day.

How to Serve Brussels Sprout Kale Apple Salad with Bacon Recipe

Brussels Sprout Kale Apple Salad with Bacon, healthy Brussels sprouts kale salad, autumn kale apple salad, crispy bacon kale salad, easy fall vegetable salad - A wooden bowl filled with a shredded green salad showing thin layers of light green and pale yellow textures from the shaved Brussels sprouts. There are visible small pieces of dark red dried cranberries and bits of brown nuts mixed throughout the salad. Bright green leafy bits are scattered across all layers, adding a fresh and crisp look. Two gold forks rest inside the bowl, one leaning on the side. The bowl is placed on a white marbled surface with a few fresh Brussels sprouts and apples nearby, along with part of an orange checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this salad with a little extra crumbled bacon or an additional handful of toasted pecans for garnish. Sometimes I sprinkle a few fresh herbs like parsley or chives to brighten things up and add a fresh note.

Side Dishes

This Brussels Sprout Kale Apple Salad with Bacon Recipe pairs wonderfully with roasted chicken or grilled salmon. It’s a great side for hearty dishes, balancing richness with fresh, crisp flavors.

Creative Ways to Present

When I’m hosting, I like to serve this salad in a large wooden bowl with vintage salad tongs for a rustic vibe. Another idea is layering it in individual clear glass jars for a pretty presentation – especially if you’re bringing it to a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. The salad holds up well for up to 2 days, but the apples might brown slightly—don’t worry, it’s still tasty. If you want, toss in a little lemon juice before storing to keep the apples bright.

Freezing

I don’t recommend freezing this salad because of the fresh apples and cheese, which don’t thaw well and can become watery. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or room temperature, so reheating isn’t ideal. However, you can warm the bacon separately if desired. Just toss the salad gently before serving to redistribute any settled dressing.

FAQs

  1. Can I make this Brussels Sprout Kale Apple Salad with Bacon Recipe vegetarian?

    Absolutely! Simply omit the bacon and bacon fat from the dressing. Use extra virgin olive oil or a neutral oil instead when whisking the vinaigrette. You can also serve cooked bacon on the side for meat-eaters if you want to please everyone.

  2. How do I keep the apple from browning?

    Cut the apple right before serving to maintain its bright color and crisp texture. If prepping ahead, lightly toss the apple pieces in lemon juice or cold water to slow browning.

  3. What’s the best way to shave Brussels sprouts quickly?

    Using a mandoline slicer is my top recommendation. It shaves the sprouts evenly and thinly while saving tons of prep time compared to chopping by hand. Just be sure to use the safety guard to protect your fingers!

  4. Can I prep parts of this salad in advance?

    Yes! You can shave and slice the greens, toast nuts, crumble bacon, and even make the dressing up to 3-5 days ahead. Just keep diced apples fresh and add them right before serving.

Final Thoughts

This Brussels Sprout Kale Apple Salad with Bacon Recipe holds a special place in my heart – it’s one of those rare dishes that feels both comforting and fresh, perfect for sharing with friends or making weeknights feel a little more special. The layers of flavor and texture make it a real crowd-pleaser, and I hope you’ll love it as much as I do. Give it a try, toss it with love, and watch everyone come back for seconds!

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Brussels Sprout Kale Apple Salad with Bacon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
Print Recipe

Description

A vibrant Brussels Sprout, Kale, and Apple Salad combining sharp cheddar, crispy bacon, toasted pecans, and a tangy vinaigrette made with apple cider vinegar and Dijon mustard. This refreshing salad balances crunchy, savory, and sweet flavors for a perfect side or light main.

Ingredients

Salad

  • 1 lb Brussels sprouts
  • 1 large bunch kale any variety
  • 1 Granny Smith apple diced or julienned (peeling optional)
  • ⅓ cup pecans toasted and roughly chopped
  • ¼ cup dried cranberries
  • 6 ounces extra sharp cheddar cheese diced
  • 5 strips bacon cooked and crumbled

Dressing

  • 4 tablespoons extra virgin olive oil divided
  • 1 small shallot minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon reserved bacon fat warmed up to liquify if solid
  • salt and pepper to taste

Instructions

  1. Prepare Brussels sprouts: Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible using a knife or mandoline slicer. Add them to a large bowl.
  2. Prepare kale: Remove the tough stems from the kale, stack the leaves, roll them up tightly, and slice into thin ribbons. Add to the bowl with Brussels sprouts.
  3. Massage greens: Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, and use your hands to massage and squeeze the greens until fully coated and slightly reduced in volume.
  4. Add mix-ins: Add the diced apple, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl.
  5. Make vinaigrette: In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the remaining 3 tablespoons olive oil and bacon fat while whisking until emulsified. Adjust seasoning to taste.
  6. Toss salad: Pour the vinaigrette over the salad ingredients and toss thoroughly to combine everything evenly.
  7. Serve: Serve the salad immediately for best freshness and texture.
  8. Make ahead tips: Prepare dressing up to 5 days ahead and refrigerate; bring to room temperature before serving. Cook and crumble bacon in advance; reserve and warm bacon fat before use. Shave Brussels sprouts and slice kale; store refrigerated with a damp paper towel up to 3 days. Toast pecans and store with dried cranberries at room temperature. Dice cheddar and refrigerate until ready to assemble.

Notes

  • Use a mandoline slicer for the Brussels sprouts to ensure thin, uniform slices.
  • Dice the apple just before serving to keep it bright and crisp.
  • For vegetarians, omit bacon and substitute bacon fat in the dressing with a neutral oil like vegetable oil; serve bacon on the side.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 24 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 35 mg

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