Kale and Brussels Sprouts Salad with Apple and Bacon Recipe

ByTaylor
Jump to Recipe· 4.6 from 22 reviews

If you’re looking for a salad that truly pops with flavor and texture, then stick around—I’m excited to share my fan-freaking-tastic Kale and Brussels Sprouts Salad with Apple and Bacon Recipe with you. This isn’t your typical greens-and-lettuce kind of salad; it’s a vibrant medley of crispy shaved Brussels sprouts, tender kale ribbons, tart apples, crunchy pecans, savory bacon, and sharp cheddar cheese all tied together with a tangy, slightly sweet vinaigrette. Trust me, once you try this combo, it’ll become a go-to in your recipe box.

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Why This Recipe Works

  • Freshness in Every Bite: Shaving the Brussels sprouts and kale thin ensures a light, crisp texture that’s easy to eat and vibrant.
  • Balanced Flavors: Tart apple, smoky bacon, and sharp cheddar blend harmoniously for a salad that’s both satisfying and refreshing.
  • Versatile and Make-Ahead Friendly: The components and dressing can be prepped ahead so assembly is a breeze when you’re short on time.
  • Textural Contrast: Pecans add just the right crunch while dried cranberries bring a subtle chewy sweetness, rounding out the salad beautifully.
Kale and Brussels Sprouts Salad with Apple and Bacon, healthy kale Brussels sprout salad, easy fall salad recipes, flavorful vegetable salad, bacon and apple 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 this …

Ingredients & Why They Work

Every ingredient in this Kale and Brussels Sprouts Salad with Apple and Bacon Recipe plays a flavorful role, making the salad so moreish and well-balanced. When you’re shopping, look for vibrant, firm Brussels sprouts and crisp kale leaves—it’ll really elevate the dish.

Kale and Brussels Sprouts Salad with Apple and Bacon, healthy kale Brussels sprout salad, easy fall salad recipes, flavorful vegetable salad, bacon and apple salad - 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: Thin shaving unlocks their natural crunch without the bitterness.
  • Kale: Sturdier lettuce alternative that holds up well, especially after massaging with oil.
  • Granny Smith apple: Their tart crispness cuts through the richness of bacon and cheese.
  • Pecans: Toasting enhances their nutty flavor and adds crunch that contrasts the greens.
  • Dried cranberries: Sweet-tart chewy bites that lift each forkful.
  • Extra sharp cheddar cheese: Provides a punchy, creamy element that pairs beautifully with bacon.
  • Bacon: Adds smoky, salty goodness along with the richness of bacon fat in the dressing.
  • Shallot: Mild onion flavor that brightens the vinaigrette.
  • Apple cider vinegar & Dijon mustard: Create a tangy dressing base cutting through the richness and tying flavors together.
  • Honey: Balances vinaigrette with a touch of sweetness.
  • Extra virgin olive oil & reserved bacon fat: Make the dressing luscious and flavorful.
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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 the things I love most about this Kale and Brussels Sprouts Salad with Apple and Bacon Recipe is how flexible it is—you can easily mix it up depending on what you have on hand or your mood. Feel free to customize until it feels just right for you!

  • Vegetarian Variation: I once made this for a group with vegetarians by swapping out the bacon fat in the dressing for a neutral oil and serving the crumbled bacon on the side; everyone loved the option!
  • Nut-Free Option: Omit pecans and substitute extra dried cranberries or pumpkin seeds for crunch.
  • Seasonal Change: In the fall, I swap Granny Smith apples for pears—adds a lovely mellow sweetness.

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

Step 1: Prep Your Greens Right

Start by cleaning your Brussels sprouts—snip off any brown or yellow outer leaves. Next, shave or slice them as thin as you possibly can. I swear by my mandoline slicer here; it makes this step SO much faster and safer than wrestling a knife around tiny sprouts. Toss them into your biggest mixing bowl.

For the kale, strip away the tough stems and stack the leaves. Roll them up like a cigar and slice into beautiful ribbons. Add these to the bowl with your Brussels sprouts. Here’s a little secret: drizzle about a tablespoon of olive oil and sprinkle some salt over the greens. Then, massage, massage, massage—use clean hands and squeeze until the leaves soften and reduce a bit. This breaks down the fibrous texture and makes the salad silky, but still crisp.

Step 2: Layer in All the Goodies

Next, toss in your diced Granny Smith apples (no need to peel unless you want to), toasted pecans, dried cranberries, chunks of extra sharp cheddar, and crumbled bacon. I like to toast the pecans in a dry skillet over medium heat for just a few minutes until fragrant—it’s a game changer for nut flavor.

Step 3: Whisk Up the Vinaigrette

In a small bowl, mince a shallot finely. Whisk the shallot with apple cider vinegar, Dijon mustard, honey, and seasoning. Here’s the magic: slowly drizzle in your olive oil plus the warm reserved bacon fat while whisking vigorously until the dressing emulsifies into a smooth, velvety texture. Taste, adjust salt and pepper, then pour it over your salad.

Step 4: Toss, Taste, and Serve

Toss everything together gently but thoroughly so every crunchy leaf and bit of bacon is coated in that delicious vinaigrette. Serve right away to enjoy the crisp freshness of the apples and greens. If you wait too long, the apple slices can lose their snap, so freshness counts here!

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

  • Use a Mandoline for Consistency: It shaves the Brussels sprouts quickly and thinly, which helps the salad feel light and crisp instead of bulky.
  • Massage Those Greens Well: This breaks down toughness and releases natural oils, so your kale isn’t tough or bitter.
  • Warm Bacon Fat for Emulsification: Don’t skip warming the bacon fat; it blends better into the vinaigrette giving it that rich, silky mouthfeel.
  • Cut Apple Last: Slice your apple just before tossing to keep it crisp and avoid browning.

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

Kale and Brussels Sprouts Salad with Apple and Bacon, healthy kale Brussels sprout salad, easy fall salad recipes, flavorful vegetable salad, bacon and apple salad - 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 love sprinkling extra crumbled bacon or a few toasted pecans on top right before serving for that last bit of crunch and visual appeal. Sometimes I add a few shreds of sharp cheddar or a tiny drizzle of extra vinaigrette around the edge of the plate—it makes it look a little more special when serving guests.

Side Dishes

This salad pairs beautifully with a simple protein like grilled chicken or baked salmon. I also like serving it alongside warm, crusty bread or a creamy soup to balance the salad’s crispness with something comforting.

Creative Ways to Present

For holiday dinners, I’ve arranged this salad in a shallow glass bowl layered by colors—greens on the bottom, then cheddars, apples, cranberries, bacon, and nuts artfully sprinkled on top just before guests arrive. It’s both rustic and elegant. You could also serve it plated individually, pairing each serving with an apple slice fan and a bacon curl for extra flair.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover salad components separate—the shaved greens in a zip-top bag with a damp paper towel, the dressing in a jar, and bacon crumbles in a container. This way, nothing gets soggy. When ready, toss everything together fresh—it keeps the salad vibrant for up to 3 days in the fridge.

Freezing

This salad isn’t great for freezing because fresh greens and apples lose texture, but you can freeze cooked bacon pieces separately if you have extras for future meals.

Reheating

I find this salad best served cold or room temperature, so reheating isn’t necessary. If you want to warm the bacon to sprinkle on top, a quick zap in the microwave or a few seconds in a hot pan works well without drying it out.

FAQs

  1. Can I make this Kale and Brussels Sprouts Salad with Apple and Bacon Recipe vegan?

    Absolutely! To make it vegan, skip the bacon and cheddar, and replace bacon fat in the dressing with a good-quality olive oil or another neutral oil. You can add toasted nuts or vegan cheese for richness and texture.

  2. How far in advance can I prepare this salad?

    You can prep the shaved greens and dressing up to three days ahead and keep them refrigerated separately. Add the apples, bacon, cheese, and nuts just before serving to maintain freshness and texture.

  3. What’s the best way to slice the Brussels sprouts?

    A mandoline slicer is ideal because it creates uniformly thin slices quickly and safely. If you don’t have one, a sharp knife works—just take your time to slice thinly so the salad isn’t bulky.

  4. Can I use other types of apples?

    You can, but Granny Smith apples are my favorite here because their tartness balances the sweet and savory elements perfectly. Fuji or Honeycrisp apples will add sweetness, which some folks also enjoy.

Final Thoughts

This Kale and Brussels Sprouts Salad with Apple and Bacon Recipe feels like the perfect bridge between hearty and fresh, indulgent yet bright. It’s quickly become one of my favorite ways to elevate simple ingredients into something that wows at the table. If you give this a try, I think you’ll see why it’s such a crowd pleaser—and I have a feeling it’ll become part of your regular rotation too. So roll up your sleeves, grab those fresh veggies, and get ready to toss up a salad that tastes like a little celebration in every forkful.

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Kale and Brussels Sprouts Salad with Apple and Bacon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 22 reviews
  • Author: Taylor
  • 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 Brussels Sprout, Kale, and Apple Salad featuring sharp cheddar cheese and crispy bacon, tossed in a tangy apple cider vinaigrette. This salad combines fresh greens, nuts, fruit, and savory elements for a perfect balance of flavors and textures.

Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

  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 using a knife or mandoline slicer. Add them to a large bowl.
  2. Prepare the kale: Remove the tough stems from the kale, stack the leaves, roll them up like a cigar, and slice thinly into ribbons. Add the kale to the bowl with the Brussels sprouts.
  3. Massage the greens: Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, and use clean hands to squeeze and massage them until fully coated and slightly reduced in volume.
  4. Add salad ingredients: Add the diced apples, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl with the greens.
  5. Make the dressing: In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in the remaining 3 tablespoons of olive oil and the warm bacon fat while whisking continuously until the dressing is emulsified. Taste and adjust seasoning if needed.
  6. Toss the salad: Pour the dressing over the salad and toss thoroughly to combine all ingredients evenly. Serve immediately for best freshness and texture.

Notes

  • Use a mandoline slicer to shave the Brussels sprouts for thin, even slices and best texture.
  • Cut the apple right before serving to keep it bright and crisp.
  • For groups with vegetarians, replace bacon fat in the dressing with neutral vegetable oil and serve bacon on the side.
  • Dressing can be made up to 5 days in advance and stored in the refrigerator; bring to room temperature before serving.
  • Cook and crumble bacon ahead of time, saving the fat for the dressing; refrigerate both separately.
  • Prepare the shaved Brussels sprouts and kale up to 3 days in advance, stored in a zip-top bag with a damp paper towel in the fridge.
  • Toast and chop pecans and store with dried cranberries at room temperature until ready to use.
  • Dice cheddar cheese and keep refrigerated until serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 40 mg

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