Brussels Sprout, Kale, and Apple Salad with Bacon

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Imagine the perfect balance of crispy, smoky bacon, crunchy Brussels sprouts, tender kale ribbons, and a tangy vinaigrette. This Brussels sprout, kale, and apple salad with bacon is a showstopper for your table. Whether you’re looking for a healthy lunch or the ultimate side dish, this recipe delivers bold flavors and unmatched textures. Pair this dish with tips on dressing Brussels sprouts to enhance the flavors even further.

Why You’ll Love This Recipe

• Packed with texture: crispy bacon, crunchy greens, and tender apples.
• Bold flavors: sweet, tangy, smoky, and savory all rolled into one.
• Easy preparation: with everyday ingredients like kale, Brussels sprouts, and apples.
• Perfect for meal prep or holiday feasts. Discover other holiday meal side dishes to complement this salad.
• A reliable recipe that works every time, leaving your friends and family impressed.

Ingredients Needed

• 1 lb Brussels sprouts
• 1 large bunch kale (any variety)
• 4 tablespoons extra virgin olive oil (divided)
• Salt and pepper to taste
• 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, bacon fat reserved)
• 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)

Ingredient Notes & Substitutions

Kale variety: Any type of kale works, but curly kale offers extra crunch.

Apples: Granny Smith apples provide tartness to balance the other flavors, but Honeycrisp or Fuji can work for a sweeter version. For more apple salad ideas, check out delicious apple salad recipes.

Cheese: Swap the sharp cheddar for gouda or feta if you prefer.

Pecans: Toast the pecans for a deeper flavor, or substitute walnuts or almonds.

Cranberries: If you’re not a fan of cranberries, dried cherries or raisins are excellent alternatives.

How to Make Brussels Sprout, Kale, and Apple Salad with Bacon

Step 1: Prepare the Brussels Sprouts

Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible. You can use a knife, but a mandoline slicer makes this much easier. Add the sprouts to a large bowl.

Step 2: Prep the Kale

Remove the tough stems from the kale, then stack the leaves. Roll them tightly like a cigar, and slice into thin ribbons. Add the kale to the bowl with the Brussels sprouts.

Step 3: Massage the Greens

Drizzle 1 tablespoon of olive oil over the greens and sprinkle with salt. Use clean hands to gently massage the kale and sprouts until well coated and slightly softened.

Step 4: Combine Key Ingredients

Add the diced apples, toasted pecans, dried cranberries, cheddar cheese, and crumbled bacon to the bowl of greens.

Step 5: Make the Dressing

In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Gradually stream in the remaining 3 tablespoons of olive oil and melted bacon fat, whisking until the dressing is emulsified. Taste and adjust seasoning as needed.

Step 6: Toss and Serve

Pour the vinaigrette over the salad and toss thoroughly until everything is well combined. Serve immediately for the freshest flavor and texture.

Storage Instructions

How to Store Leftovers

Fridge: Store the salad in an airtight container in the fridge for up to 3 days. For the best texture, keep the vinaigrette separate and add when serving.

Freezer: Avoid freezing this salad. The greens will become soggy, and the texture will suffer.

Reheating Tips

This salad is best enjoyed cold or at room temperature. If you’ve pre-cooked the bacon, reheat it in a skillet for a crisp texture before adding it to the salad.

Pro Tips & Troubleshooting

Pro Tips

• Use a mandoline slicer to achieve ultra-thin Brussels sprout slices that blend beautifully into the salad.
• Toast your pecans in a dry skillet for 2–3 minutes to enhance their nuttiness.
• Warm up bacon fat before whisking it into the vinaigrette to ensure it blends smoothly.
• Taste the dressing before adding it to the salad. Adjust sweetness with more honey or add tang with a splash of additional vinegar.

Common Mistakes to Avoid

• Skipping the massage step: Kale needs to be tenderized; otherwise, it might taste too tough.
• Not slicing sprouts thin enough: Thick slices could overpower the delicate textures.
• Overdressing: Add just enough vinaigrette to coat the greens lightly instead of drenching them.
• Using cold bacon fat: If the fat is solid, warm it slightly to make the dressing blend effortlessly.

Serving & Storage

Serving Ideas

• Pair it with roasted chicken, grilled steak, or even as a refreshing side to holiday turkey.
• Serve alongside crusty sourdough bread for a hearty meal.
• Enjoy with a crisp white wine, a glass of apple cider, or a mug of hot coffee.

Storage and Make-Ahead Tips

• Make-Ahead Greens: Massage the kale and prepare the Brussels sprouts up to 24 hours in advance, storing them airtight in the fridge.
• Make-Ahead Dressing: The dressing can be prepared up to 3 days ahead. Refrigerate and warm it up slightly before using.

FAQ

Can I freeze this salad?

No, freezing isn’t recommended as it will compromise the texture of the greens.

How do I store leftovers?

Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate for the best results.

Can this recipe be made vegetarian?

Yes! You can replace the bacon with smoked almonds or roasted chickpeas for a vegetarian-friendly option.

How do I toast pecans?

Toast the pecans in a dry skillet over medium heat for 2–3 minutes, stirring frequently to avoid burning.

Can I use pre-shredded Brussels sprouts?

Absolutely, pre-shredded sprouts save time and work perfectly in this salad.

This Brussels sprout, kale, and apple salad with bacon is a fantastic combination of fresh, crunchy textures and bold flavors. Whether you’re serving it for a weekday lunch or a festive holiday dinner, it’s bound to leave everyone asking for more!

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