If you’re looking for something fresh, crunchy, and packed with flavor, you’re in the right spot! This Brussels Sprout Kale Apple Salad Recipe is a total game-changer — it’s one of those salads that feels hearty enough to be a meal but is still bright and vibrant enough to make your taste buds dance. Trust me, once I started making this, it quickly became a favorite for weeknight dinners and potlucks alike. So grab your bowl, and let’s dive into why this salad rocks and how you can make it shine in your own kitchen.

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Why This Recipe Works

Fresh & Crunchy: Thinly shaved Brussels sprouts and kale create a satisfying crunch that’s anything but boring.
Sweet & Savory Balance: Tart apples and dried cranberries pair wonderfully with sharp cheddar and smoky bacon.
Easy Prep & Versatile: Prep most components ahead of time, making it a breeze to throw together last minute.
Flavor Packed Dressing: The combo of apple cider vinegar, Dijon mustard, honey, and bacon fat ties everything together beautifully.

Brussels Sprout Kale Apple Salad, healthy kale and Brussels sprout salad, crunchy apple and kale salad, easy fall salad recipe, vibrant veggie 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

Ingredients & Why They Work

This Brussels Sprout Kale Apple Salad Recipe shines because of its thoughtful ingredient mix — the bitterness of Brussels sprouts and kale is softened by a good massage with olive oil, plus the juicy tartness of apples and warmth from pecans makes every bite exciting. Here are the key players you’ll want to pay attention to when shopping.

Brussels sprouts: Look for firm, bright green sprouts without brown spots; thinly shaving them makes them easier to enjoy raw.
Kale: Any variety works, but I like curly or Tuscan kale for a little texture contrast.
Granny Smith apple: Tart and crisp, this apple stands out against the savory elements and keeps the salad refreshing.
Pecans: Toast them lightly to boost their nutty flavor and add crunch.
Dried cranberries: They add just the right touch of sweetness without overpowering the other ingredients.
Extra sharp cheddar cheese: The sharpness adds depth and pairs deliciously with bacon.
Bacon & Bacon fat: The smoky bacon adds umami, and using the reserved fat for the dressing amps up the flavor.
Shallot, apple cider vinegar, Dijon mustard, honey: These create a vinaigrette that’s tangy, slightly sweet, and perfectly balanced.

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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.

Make It Your Way

I love to switch this salad up depending on what I have on hand or who I’m serving it to. Don’t hesitate to tweak it so it suits your taste buds perfectly — after all, you know what you like best!

Vegetarian option: Skip the bacon and bacon fat; use a neutral oil like walnut or avocado oil in the dressing instead. I’ve served this way for friends who don’t eat meat, and everyone loved it.
Nut alternatives: Swap pecans for walnuts or almonds if that’s what you have around. Toasting them first still makes a big difference.
Add protein: Grilled chicken or roasted chickpeas are great if you want this salad more filling for lunch.
Seasonal twists: In fall, try swapping dried cranberries for fresh pomegranate seeds — it adds a lovely burst of freshness.

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

Step 1: Prep the Greens

First, clean the Brussels sprouts by removing any yellow or wilted leaves, then slice or shave them as thinly as possible. I highly recommend using a mandoline slicer here—it speeds things up and gives you perfectly even slices every time. Next, take your kale, strip the tough stems, then stack and roll the leaves like a cigar before slicing into thin ribbons. Pop both into a big mixing bowl.

Step 2: Massage the Greens

Drizzle a tablespoon of olive oil over your greens, sprinkle with salt, and get your hands in there! Give everything a good squeeze and massage until the greens look darker and less stiff—usually about 3-5 minutes. This step softens the kale and Brussels sprouts and makes them way easier to eat raw.

Step 3: Add the Good Stuff

Now it’s time to add the star mix-ins: diced Granny Smith apples (peeling is optional, but I leave it on for extra texture and nutrients), toasted pecans, dried cranberries, sharp cheddar cheese cubes, and crumbled bacon. Each one brings a different layer of flavor and texture that keeps the salad exciting.

Step 4: Whisk the Dressing

Combine your finely minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly drizzle in the remaining olive oil along with your warmed bacon fat while whisking continuously—this creates a luscious, velvety vinaigrette. Give it a taste and adjust seasoning if needed. The bacon fat is the secret here—it adds incredible depth.

Step 5: Toss and Serve

Pour the dressing over your salad and toss thoroughly so every bite gets coated with that tangy, smoky goodness. I like to serve this immediately to keep the apples crisp and fresh, but it also holds up well if you prep some components ahead.

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Tips from My Kitchen

Mandoline Saves Time: Using a mandoline slicer for your Brussels sprouts gets you those thin, even slices that help the salad taste light and crunchy.
Massage the Greens Well: Don’t rush this step—you really feel the difference when the kale softens and the flavors meld.
Toast Nuts Fresh: Toast pecans just before assembling to keep the flavor vibrant and the crunch perfect.
Add Apples Last: Dice apples right before serving so they stay crisp and bright without browning.

How to Serve Brussels Sprout Kale Apple Salad Recipe

Garnishes

I love topping this salad with a little extra sharp cheddar or even some shaved Parmesan to amp up the cheesy goodness. A sprinkle of fresh herbs like parsley or chives can give it a lovely fresh note, too — I find that a little sprinkle of flaky sea salt on top right before serving really highlights all the layers of flavor.

Side Dishes

This salad pairs wonderfully with roasted chicken or a simple grilled steak for dinner. I’ve also served it alongside crusty bread and a warm bowl of soup for a cozy fall meal. It’s a great companion to just about any protein you love.

Creative Ways to Present

For holiday dinners or special occasions, I like to serve this salad in individual glass jars or pretty bowls, layering the greens and toppings first with the dressing at the bottom. Guests love shaking their own salad, and it looks gorgeous on the table. Another fun trick is to use edible flowers or microgreens on top for an extra pop of color.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad in a sealed container in the fridge for up to two days. To keep things fresh, I store the dressing separately and toss it with the salad just before serving again. If you’ve already mixed the dressing in, the salad is still tasty the next day but the apples and greens lose some crunch.

Freezing

This Brussels Sprout Kale Apple Salad Recipe really isn’t the kind you want to freeze because the fresh apples and kale will get soggy. I’d recommend prepping and freezing the bacon separately if needed and making the salad fresh when you’re ready.

Reheating

Since it’s a cold salad, reheating isn’t usually needed, but if you want to warm the bacon fat or bacon bits before tossing them in, a quick zap in the microwave for a few seconds works well. Just be sure to add the warm elements to a cold salad last minute to keep everything fresh.

FAQs

Can I make the Brussels Sprout Kale Apple Salad Recipe vegan?

Absolutely! Simply skip the bacon and substitute the bacon fat in the dressing with a neutral oil like avocado or walnut oil. You can also replace the sharp cheddar cheese with a vegan cheese alternative or omit it completely to keep the salad dairy-free.
What’s the best way to keep the apples from browning?

To keep that beautiful bright color, dice the apples just before serving. If you need to prep earlier, toss the apple pieces briefly in lemon juice or a bit of apple cider vinegar water to slow down browning.
Can I use other greens instead of kale?

You sure can! Swiss chard, spinach, or even arugula make great substitutes, but keep in mind they’ll change the texture and flavor slightly. Kale and Brussels sprouts give the salad its characteristic heartiness and crunch.
Is it okay to prepare the salad in advance?

Yes, you can prep many components ahead of time, such as toasting the pecans, cooking bacon, and shaving the greens. Just keep the dressing and apples separate until you’re ready to serve to preserve freshness and crunch.

Final Thoughts

This Brussels Sprout Kale Apple Salad Recipe is one of those recipes that feels so fresh and rewarding every time I make it — it’s crunchy, flavorful, and packed with goodness. Whether you’re making it for yourself, friends, or family, it’s a dish that brings smiles and satisfied plates. Give it a try, customize it to your taste, and watch it become one of your staple salads. I promise, it’s worth every bite!