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

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
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

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Instructions

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.
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.
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.
Add Salad Ingredients: Add the diced apple, toasted pecans, dried cranberries, diced sharp cheddar, and crumbled bacon to the bowl with the greens.
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.
Toss Salad: Pour the dressing over the salad ingredients and toss thoroughly until everything is well combined and coated.
Serve: Serve the salad immediately for best texture and flavor.
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