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
Scale
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
- 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.
- 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.
- 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.
- Add mix-ins: Add the diced apple, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl.
- 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.
- Toss salad: Pour the vinaigrette over the salad ingredients and toss thoroughly to combine everything evenly.
- Serve: Serve the salad immediately for best freshness and texture.
- 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
