Kale and Brussels Sprout Salad with Apple Bacon Recipe

BySarah
Jump to Recipe· 4.8 from 58 reviews

If you’re craving a salad that’s bursting with flavor, texture, and a hint of smoky indulgence, I’ve got just the thing for you: my Kale and Brussels Sprout Salad with Apple Bacon Recipe. It’s fresh, crunchy, slightly sweet, and downright addictive. Seriously, once you try this combo, you’ll want to make it again and again. So, stick with me—I’ll walk you through everything you need to know to nail this stellar salad in your own kitchen.

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Why This Recipe Works

  • Balanced Flavors: The sharp cheddar and smoky bacon perfectly complement the bitterness of kale and Brussels sprouts.
  • Texture Play: Crunchy sprouts, crisp apples, chewy cranberries, and tender cheese create an irresistible mouthfeel.
  • Make-Ahead Friendly: Many components can be prepped in advance, making this salad a breeze for busy days.
  • Simple Yet Sophisticated Dressing: Bacon fat adds richness without overpowering the brightness from apple cider vinegar and honey.
Kale and Brussels Spr out Salad with Apple Bacon, healthy kale and Brussels sprout salad, easy vegetable salads with bacon, crunchy Brussels sprout salad, fall salad recipes - 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

This salad brings together ingredients that are fresh, flavorful, and full of contrasting textures. Every element plays a role in making this dish more than just your average green salad. I always like to choose my ingredients carefully to ensure the best taste—especially when it comes to the kale and Brussels sprouts.

Kale and Brussels Spr out Salad with Apple Bacon, healthy kale and Brussels sprout salad, easy vegetable salads with bacon, crunchy Brussels sprout salad, fall salad recipes - 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: Thinly shaved to soften their bite and bring out natural sweetness.
  • Kale: Removing tough stems and massaging with oil makes it tender and luscious.
  • Extra virgin olive oil: For that rich, fruity base flavor in the dressing and to massage the greens.
  • Granny Smith apple: Adds a crisp, tart contrast to heavier ingredients—keep the peel on if you love texture.
  • Pecans: Toasted for a nutty crunch that balances sweetness and savoriness.
  • Dried cranberries: A touch of chewiness with natural sweetness to brighten up the salad.
  • Extra sharp cheddar cheese: The bold, tangy cheese cuts through the greens and bacon richness.
  • Bacon: Crispy and crumbled for salty, smoky goodness—don’t forget to save that fat for the dressing!
  • Shallot: Adds subtle oniony depth without overwhelming the salad.
  • Apple cider vinegar: The acid that wakes up every ingredient and ties the dressing together.
  • Dijon mustard: Helps emulsify the dressing and adds a mild kick.
  • Honey: Balances acidity with a gentle sweetness.
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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

One of my favorite things about the Kale and Brussels Sprout Salad with Apple Bacon Recipe is how easy it is to make it your own. You can swap, omit, or add ingredients to tailor it exactly to your preferences or dietary needs.

  • Vegetarian variation: Skip the bacon and use toasted sunflower seeds for crunch, replacing bacon fat in the dressing with olive oil.
  • Extra tang: Add a squeeze of fresh lemon juice if you prefer a brighter vinaigrette.
  • Nut-free: Swap pecans for roasted pumpkin seeds if you’re avoiding nuts.
  • Seasonal swaps: Fermented or pickled onions make great add-ins for deeper flavor layers during colder months.

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

Step 1: Shave the Brussels Sprouts and Kale

First things first, clean and remove any brown or yellow leaves from the Brussels sprouts. I find a mandoline slicer makes this so much easier—thin, even slices help the sprouts lose their bitterness and become pleasantly tender. For the kale, strip away the tough stems, stack the leaves, roll them tightly, and slice into thin ribbons. Add all the greens to a big bowl ready for their treatment.

Step 2: Massage the Greens

Drizzle a tablespoon of olive oil over the kale and Brussels sprouts, add a pinch of salt, then roll up your sleeves and massage with your hands. I do this for about 3 to 5 minutes until the leaves soften and volume reduces. This step is a game-changer—don’t skip it! It turns those tough greens into something palatable and delicious.

Step 3: Add Apples, Nuts, Cheese, and Bacon

Chop your Granny Smith apple just before adding—this keeps it crisp and bright. Toss in the toasted pecans, dried cranberries, sharp cheddar cheese cubes, and crispy bacon crumbles. Remember, saving the bacon fat will make your dressing unforgettable.

Step 4: Whip Up the Dressing

In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Then slowly drizzle in the remaining olive oil along with the warmed bacon fat while whisking vigorously to emulsify. Taste and adjust the seasoning—this dressing beautifully marries the flavors of the salad.

Step 5: Toss and Serve

Pour the dressing over the salad, toss gently but thoroughly, and serve immediately. You’ll notice how all those bold flavors and crisp textures come together perfectly in every bite.

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

  • Use a Mandoline for Shaving: It’s the quickest way to get thin, even Brussels sprouts without risking your fingers.
  • Massage the Greens Thoroughly: This softens the kale and sprouts, making them so much more enjoyable to eat.
  • Reserve Bacon Fat: Don’t toss it out—it adds incredible flavor and richness to the dressing.
  • Cut Apples Last Minute: To keep them from browning and losing their crisp bite, add them right before serving.

How to Serve Kale and Brussels Sprout Salad with Apple Bacon Recipe

Kale and Brussels Spr out Salad with Apple Bacon, healthy kale and Brussels sprout salad, easy vegetable salads with bacon, crunchy Brussels sprout salad, fall salad recipes - 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 usually sprinkle a few extra toasted pecans and dried cranberries on top just before serving for that final pop of texture and color. Sometimes, a few fresh thyme leaves add a nice herbal touch. If you’re serving this for guests, a light grating of extra sharp cheddar on top is always a crowd-pleaser.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon. I’ve also served it alongside warm crusty bread for a meatless meal that feels satisfying. If you’re having a holiday feast, this salad adds the perfect fresh crunch that balances heavier dishes.

Creative Ways to Present

For special occasions, I love serving this salad in individual mason jars layered with cheese, apples, and bacon so everyone’s got their own portable salad jar. Another fun idea is to use edible bowls like hollowed-out apples or small cabbage leaves for mini servings that wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover salad components separately when possible—the shaved greens in a zip-top bag with a damp paper towel to keep them fresh for a couple of days, and the bacon and cheese in airtight containers in the fridge. Toss everything together with fresh apples just before serving again to maintain crispness.

Freezing

This salad doesn’t freeze well because of the fresh fruit and greens, so I recommend keeping this one fresh. However, you can freeze cooked bacon and toast pecans ahead of time to save prep.

Reheating

If you have leftovers with bacon, you can reheat the bacon separately in a skillet until crisp and then toss it with fresh greens and apple. I usually avoid reheating the entire salad to keep that fresh crunch intact.

FAQs

  1. Can I make the Kale and Brussels Sprout Salad with Apple Bacon Recipe ahead of time?

    Yes! I like to prep most ingredients ahead: shave the greens, toast nuts, cook bacon, and make the dressing. Store them separately, and combine just before serving—especially slicing the apples last to keep them from browning.

  2. What if I don’t eat bacon or want a vegetarian option?

    No problem! You can omit the bacon and replace bacon fat in the dressing with a neutral oil like vegetable or extra virgin olive oil. Add crunchy roasted seeds or chickpeas for added texture and flavor instead.

  3. Is this salad suitable for meal prep?

    Definitely. As long as you store salad components separately and toss fresh apples in at the last minute, this salad stays fresh for up to 3 days in the fridge.

  4. How should I toast pecans for this salad?

    Spread pecans in a single layer on a baking sheet and toast in a preheated 350°F oven for about 5-7 minutes, stirring once halfway through—just until fragrant. Keep a close eye to avoid burning!

Final Thoughts

I absolutely adore this Kale and Brussels Sprout Salad with Apple Bacon Recipe because it feels like a perfect balance of health and indulgence. The crispness of the apples and greens combined with rich bacon and sharp cheddar makes every bite exciting. Whether you’re serving it for lunch, dinner, or a special occasion, it’s always a hit in my house. Give it a try—you might just find your new favorite salad!

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Kale and Brussels Sprout Salad with Apple Bacon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A vibrant and crunchy salad featuring shaved Brussels sprouts, kale, and crisp apples, combined with sharp cheddar, toasted pecans, dried cranberries, and smoky bacon. Tossed in a tangy vinaigrette made with apple cider vinegar, Dijon mustard, honey, bacon fat, and olive oil, this salad is a perfect balance of savory, sweet, and fresh flavors ideal for a refreshing side or light main course.

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
  • salt and pepper to taste
  • 1 small shallot, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon reserved bacon fat, warmed to liquify

Instructions

  1. Prepare Brussels Sprouts: Clean and remove any brown or yellow leaves from the Brussels sprouts. Slice or shave them as thin as possible using a knife or mandoline slicer, then add them to a large bowl.
  2. Prepare Kale: Remove the tough stems from the kale. Stack the leaves, roll them tightly like a cigar, then slice into thin ribbons. Add the kale to the bowl with the Brussels sprouts.
  3. Massage Greens: Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, then use clean hands to squeeze and massage until they are fully coated and slightly reduced in volume.
  4. Add Salad Ingredients: Add the diced apple, toasted pecans, dried cranberries, diced sharp cheddar, and crumbled bacon to the bowl with the greens.
  5. Make 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 the warmed bacon fat while whisking continuously until the vinaigrette is emulsified. Adjust seasoning to taste.
  6. Toss Salad: Pour the dressing over the salad ingredients and toss thoroughly until everything is well combined and coated.
  7. Serve: Serve the salad immediately for best texture and flavor.
  8. Make Ahead Tips: Prepare dressing and refrigerate up to 5 days, bringing to room temperature before use. Cook and crumble bacon in advance and reserve fat. Shave Brussels sprouts and kale and store with a damp paper towel in a sealed bag for up to 3 days. Toast pecans and store separately with dried cranberries. Dice cheddar cheese and refrigerate.

Notes

  • Use a mandoline slicer for evenly thin Brussels sprouts slices and easiest preparation.
  • Cut the apple just before serving to keep it fresh, crisp, and prevent browning.
  • For vegetarians, substitute bacon fat in the dressing with a neutral oil and serve bacon on the side.
  • Massaging the kale helps soften its texture and makes the salad easier to eat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 350 mg
  • Fat: 25 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 30 mg

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