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
Scale
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
- 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.
- 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.
- 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.
- Add salad ingredients: Add the diced apples, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl with the greens.
- 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.
- 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
