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Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon
This Brussels sprout, kale + apple salad with sharp cheddar + bacon is an easy, flavorful and healthy fall salad that's perfect for Thanksgiving. It has just the right balance of healthy and indulgent because it's packed with nutrient dense vegetables and just enough bacon and cheese to make it taste incredible.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- knife
- whisk
📝 Preparation Steps
1
Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible. You can do this with a knife but a mandoline slicer will make it MUCH easier. Add them to a bowl.
Brussels sprouts1 lb
2
Remove the tough stems from the kale, then stack the leaves and roll them up like a cigar. Run your knife through them to make nice, thin ribbons, then add them to the bowl with the Brussels sprouts.
Brussels sprouts1 lb
3
Drizzle with a tablespoon of olive oil, sprinkle with salt, then use clean hands to squeeze and massage the greens until they're fully coated with oil and have reduced a bit in volume.
4
Add the apples, toasted pecans, dried cranberries, cheddar cheese, and bacon.
5
In a small bowl, whisk together the shallot, apple cider vinegar, Dijon mustard, honey, salt and pepper. Slowly stream in the remaining 3 tablespoons olive oil and bacon fat while whisking until the vinaigrette is emulsified. Taste and adjust seasoning as needed.
apple cider vinegar2 tablespoonsDijon mustard1 tablespoonhoney2 teaspoons
6
Pour the vinaigrette over the salad and toss until everything is thoroughly combined. Serve immediately.
7
Prep the salad ahead:
8
Mix the dressing in a jar and refrigerate until needed. Dressing can be made up to 5 days in advance. Let it come to room temperature for at least ⏱️ 1 hour prior to serving so the fat isn't hardened.
9
Cook the bacon, crumble it and refrigerate in a container. Reserve the fat in a jar and reheat to liquify before serving.
10
Shave the Brussels sprouts and thinly slice the kale. Add it to a zip-top bag with a damp paper towel and refrigerate for up to 3 days in advance.
Brussels sprouts1 lb
11
Toast and chop the pecans, add to a container along with the dried cranberries and store at room temperature.
12
Dice the cheddar, place it in a container and refrigerate.
13
When ready to make the salad, all you have to do is dice the apples, massage the kale and toss everything together with the dressing.
Nutrition Facts
calories
413 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
363 mg
protein Content
13 g
trans Fat Content
0.02 g
cholesterol Content
43 mg
carbohydrate Content
20 g
saturated Fat Content
11 g
unsaturated Fat Content
20 g
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