1. Can I make Brussels Kale Salad ahead of time

Yes, this salad is perfect for prep ahead! You can prepare the ingredients—shave the Brussels sprouts, slice the kale, toast the pecans, and cook the bacon—up to a few days in advance. Store them separately and combine them just before serving to keep everything fresh. You can also prepare the dressing up to five days ahead of time.

2. How can I make this salad vegetarian?

To make this Brussels kale salad vegetarian, simply omit the bacon and use olive oil or another neutral oil in the vinaigrette instead of bacon fat. For extra flavor, you can add roasted chickpeas, crumbled feta cheese, or sunflower seeds for crunch.

3. Can I substitute the apples in this salad?

Absolutely! If apples aren't available or you prefer something else, pears make an excellent substitute. Their texture and sweetness are similar, and they complement the salad perfectly. You could also use pomegranate seeds for a burst of sweetness and color.

4. How long will Brussels Kale Salad last in the fridge?

If stored in an airtight container, the salad can last up to 2 days in the fridge. However, keep in mind that the apples may brown over time, so it’s best to add them right before serving for the freshest taste and texture.

Brussels Kale Salad – 5 Ingredients for Fall Flavor

Name: Brussels Kale Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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); ⅓ cup pecans (toasted and roughly chopped); ¼ cup dried cranberries; 6 ounces extra sharp cheddar cheese (diced); 5 strips of bacon (cooked and crumbled, bacon fat reserved); 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)

Description

Brussels kale salad is a vibrant, healthy dish that combines the earthy flavors of kale and Brussels sprouts with the crunchiness of toasted pecans and the savory bite of bacon and sharp cheddar. This salad is a perfect balance of nutritious vegetables and indulgent flavors, making it ideal for fall gatherings or Thanksgiving. With its perfect balance of textures and flavors, it’s a crowd-pleaser that even veggie haters will love.

Ingredients

Scale

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)
⅓ cup pecans (toasted and roughly chopped)
¼ cup dried cranberries
6 ounces extra sharp cheddar cheese (diced)
5 strips of bacon (cooked and crumbled, bacon fat reserved)
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)

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Instructions

Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible. Add them to a bowl.
Remove the tough stems from the kale, then slice it into thin ribbons and add it to the bowl with the Brussels sprouts.
Drizzle with a tablespoon of olive oil, sprinkle with salt, and massage the greens until they are fully coated and reduced in volume.
Add the apples, toasted pecans, dried cranberries, cheddar cheese, and bacon to the bowl with the greens.
In a small bowl, whisk together shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in the olive oil and bacon fat while whisking until the vinaigrette emulsifies.
Pour the vinaigrette over the salad and toss everything until well combined. Serve immediately or store in the fridge for up to a few hours before serving.

Notes

Use a mandoline slicer for best results when shaving the Brussels sprouts.
Don’t cut the apple until right before serving to ensure it stays fresh and crisp.
If you want a vegetarian version, you can replace the bacon with roasted chickpeas or sunflower seeds.
Make the dressing ahead of time and refrigerate for up to 5 days.
For the freshest salad, add the apples just before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Mixed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 413 kcal
Sugar: 11g
Sodium: 363mg
Fat: 33g
Saturated Fat: 11g
Unsaturated Fat: 16g
Trans Fat: 0.02g
Carbohydrates: 20g
Fiber: 5g
Protein: 13g
Cholesterol: 43mg