Description
A vibrant and refreshing Brussels Sprout, Kale, and Apple Salad featuring sharp cheddar, crunchy bacon, toasted pecans, and a tangy apple cider vinaigrette. Perfect as a light lunch or a hearty side dish with layers of texture and flavor.
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, bacon fat reserved
Dressing
- 4 tablespoons extra virgin olive oil divided
- 1 small shallot minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
- 1 tablespoon reserved bacon fat warmed up to liquify if solid
Instructions
- Prepare the Brussels sprouts: Clean and remove any brown or yellow leaves, then slice or shave them as thin as possible using a knife or mandoline slicer. Transfer to a large bowl.
- Prepare the kale: Remove the tough stems, stack the leaves, roll them up tightly, and slice into thin ribbons. Add to the bowl with Brussels sprouts.
- Massage the greens: Drizzle 1 tablespoon olive oil over the greens, sprinkle with salt, and use clean hands to massage them until fully coated and slightly reduced in volume.
- Add salad ingredients: Add diced apples, toasted pecans, dried cranberries, diced sharp cheddar, and crumbled bacon to the bowl with the greens.
- Make the dressing: 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 continuously until emulsified. Adjust seasoning to taste.
- Toss and serve: Pour the vinaigrette over the salad and toss thoroughly to combine. Serve immediately.
- Prep ahead tips: Prepare dressing up to 5 days in advance and refrigerate; reheat bacon fat before use; shave sprouts and slice kale up to 3 days ahead, store with a damp towel in a zip-top bag; toast and chop pecans, and store with dried cranberries at room temperature; dice cheddar and refrigerate. For serving, dice apples fresh, massage kale, and toss everything together with dressing.
Notes
- Use a mandoline slicer for thin and even shaving of Brussels sprouts to ensure best texture.
- Dice the apple right before serving to keep it bright and crisp and prevent browning.
- For mixed vegetarian and meat-eater groups, omit bacon fat in dressing and substitute with neutral oil like vegetable oil; serve bacon on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg
