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Brussels Sprouts Kale Apple Salad Recipe

ByCaroline
Jump to Recipe· 4.8 from 58 reviews

If you’re craving a salad that’s crunchy, vibrant, and packed with layers of flavor, you’re going to love this Brussels Sprouts Kale Apple Salad Recipe. It’s one of those dishes that’s as nourishing as it is exciting to eat—perfect for lunch, dinner, or bringing to a potluck. The blend of shaved Brussels sprouts and kale with crisp apples, sharp cheddar, and crispy bacon turns a humble salad into a fan-freaking-tastic experience I keep coming back to. Stick around, and I’ll walk you through everything you need to know to nail this one every time.

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Why This Recipe Works

  • Balanced Textures: The salad mixes crunchy Brussels sprouts and kale with crisp apple bites and creamy cheddar for a satisfying mouthfeel.
  • Flavor Harmony: Tartness from the apple cider vinegar and sweetness from honey tie all ingredients together beautifully.
  • Layered Savory Notes: Bacon and sharp cheddar add depth without overpowering the fresh veggies and fruit.
  • Make-Ahead Friendly: Most components can be prepped ahead, making it an easy crowd-pleaser for busy days or entertaining.
Brussels Sprouts Kale Apple Salad, healthy Brussels Sprouts kale salad, easy veggie apple salad, nutritious fall salad, crunchy kale Brussels sprouts 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

This Brussels Sprouts Kale Apple Salad Recipe shines because every ingredient brings something delicious and textural to the table. I like to pick shiny, firm Brussels sprouts and kale that’s fresh and sturdy—both are key to crispness. The Granny Smith apple adds that perfect bright tartness, while pecans provide crunch alongside the chewy dried cranberries. Sharp cheddar and bacon top it off with umami that really makes the salad sing.

Brussels Sprouts Kale Apple Salad, healthy Brussels Sprouts kale salad, easy veggie apple salad, nutritious fall salad, crunchy kale Brussels sprouts 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: Choose fresh, tight little heads, and shave thinly for the best texture and flavor absorption.
  • Kale: Any variety works, but I love curly kale for its hearty leaf structure perfect for massaging.
  • Extra virgin olive oil: Use good quality for dressings—it adds richness and smoothness essential to coating all ingredients evenly.
  • Granny Smith apple: Tart and crisp, this apple keeps the salad bright and fresh—peeling is optional!
  • Pecans: Toast them lightly to boost their nutty flavor and add crunch.
  • Dried cranberries: Sweet and chewy, they offer a nice contrast to the veggies and cheese.
  • Sharp cheddar cheese: Adds a sharp, creamy note—dice it small so you get bits of cheesy goodness in every bite.
  • Bacon: Brings smoky saltiness and crunch; don’t throw away the bacon fat—it’s gold for the dressing.
  • Shallot: Offers gentle pungency and texture in the vinaigrette.
  • Apple cider vinegar: The tangy acid that balances the fat and sweetness perfectly.
  • Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
  • Honey: Just a touch to smooth out acidity and round the flavors.
  • Salt and pepper: Essential for seasoning at every stage, so don’t skimp here.
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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.

Make It Your Way

One of the best things about this Brussels Sprouts Kale Apple Salad Recipe is how flexible it is. I often tweak it depending on what I have or what I’m craving. Feel free to toss in your favorite nuts, swap out the cheese, or even make it vegetarian by leaving out bacon and using olive oil instead of bacon fat in the dressing. It’s all about your taste buds!

  • Variation: I love adding some toasted sunflower seeds for extra crunch when pecans are out of stock — it’s a simple swap that keeps the salad fantastic.
  • Dietary tweak: For a vegetarian version, just skip the bacon and replace bacon fat with a neutral oil—still insanely delicious.
  • Seasonal change: In warmer months, using red cabbage with kale adds color and a subtle sweetness I adore.
  • Texture twist: Grating the apple instead of slicing gives the salad a lighter, fresher bite that’s great for lunchboxes.

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

Step 1: Shave the Brussels Sprouts and Thinly Slice the Kale

Start by cleaning and trimming your Brussels sprouts: get rid of any brown or yellow leaves. Then, using a sharp knife or, better yet, a mandoline slicer, shave them thinly. This step is crucial because thinner slices soften just enough and soak up the dressing beautifully. Next, remove the tough kale stems, stack the leaves, roll them like a cigar, and slice into thin ribbons. Adding these to a large bowl sets the stage for massaging the greens with olive oil and salt, which breaks down toughness and brings out sweetness.

Step 2: Massage the Greens with Olive Oil and Salt

I like to drizzle about a tablespoon of olive oil over the greens, sprinkle in salt, and then get my hands in there to massage everything for a few minutes. You’ll notice the kale and Brussels sprouts soften and reduce in volume—that’s exactly what you want. This tenderizes them without turning mushy and creates the perfect base for the salad.

Step 3: Add the Apple, Pecans, Cranberries, Cheese, and Bacon

Next up, toss in the diced Granny Smith apple (I usually leave the peel on for color and extra nutrients), toasted pecans, dried cranberries, sharp cheddar cubes, and crumbled bacon. The contrast of textures and flavors here makes every bite interesting and addictive. I always toast the pecans myself—they smell amazing and add that warm nutty note the store-bought ones don’t quite have.

Step 4: Whisk the Dressing Together with Bacon Fat

In a separate small bowl, combine minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Then slowly drizzle in the remaining olive oil and your reserved bacon fat while whisking vigorously to emulsify everything. This dressing is what ties the salad together, with rich smokiness from the bacon fat and a perfect tangy-sweet balance. Taste and adjust seasoning here—you’ll quickly see how it elevates everything.

Step 5: Toss and Serve Immediately

Pour the vinaigrette over the salad and toss gently but thoroughly to combine all elements. This salad is best enjoyed fresh so the apples stay crisp and the greens don’t wilt. It’s one of those recipes I’m confident serving anytime because it’s always fresh, flavorful, and satisfying.

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Tips from My Kitchen

  • Mandoline Magic: A mandoline slicer makes shaving Brussels sprouts so much faster and safer compared to a knife, plus the uniform thin slices toss better.
  • Prep Ahead: I like to prep the dressing, toast pecans, and shave the greens a day ahead to speed up assembly when I’m busy.
  • Bacon Fat Boost: Don’t skip the bacon fat in the dressing—it adds incredible smoky depth that you just can’t get with olive oil alone.
  • Fresh Apple Reminder: Cut apples just before serving to keep their brightness and prevent browning.

How to Serve Brussels Sprouts Kale Apple Salad Recipe

Brussels Sprouts Kale Apple Salad, healthy Brussels Sprouts kale salad, easy veggie apple salad, nutritious fall salad, crunchy kale Brussels sprouts 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 often finish this salad off with a sprinkle of extra toasted pecans or some shaved sharp cheddar curls on top for that wow factor. Sometimes I add a handful of fresh herbs like parsley or chives just to brighten things up visually and in flavor. A few cracked black pepper twists right before serving also brings a subtle kick that I love.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted salmon, or even simple pan-seared pork chops. I’ve also served it alongside crusty bread and some roasted sweet potatoes for a cozy, wholesome meal that’s always a crowd-pleaser.

Creative Ways to Present

For special occasions, I like serving this Brussels Sprouts Kale Apple Salad Recipe in mason jars layered with ingredients, so guests can shake it up themselves—a fun little DIY experience. Or, plate it elegantly with some radish slices and edible flowers for a pop of color that makes the salad look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I’ve had great luck storing leftovers in airtight containers in the fridge for up to 2 days. To keep the apples crisp and avoid sogginess, I add freshly diced apples just before serving leftovers. The salad stays fresh if you give it a gentle toss to redistribute the dressing before digging in.

Freezing

This salad doesn’t freeze well because of the fresh veggies and apple, so I recommend enjoying it fresh or prepping components separately to store. The bacon and dressing freeze fine, but fresh greens and apples should always be prepped right before tossing.

Reheating

Since this salad is best served cold or at room temperature, I don’t typically reheat leftovers. If you want a warm twist, try removing the fresh apple and cheese, gently warming the base, then adding those back at the end for contrast.

FAQs

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

    Absolutely! Just omit the bacon and sharp cheddar. Swap bacon fat for extra olive oil or a neutral oil in the dressing. You can add toasted nuts or seeds for more texture and flavor.

  2. How long can I prep this salad in advance?

    You can shave the Brussels sprouts and kale up to 3 days ahead, make the dressing up to 5 days ahead (just bring to room temperature before serving), and toast pecans ahead. Add apples and toss salad right before serving for best freshness.

  3. Can I substitute other nuts if I don’t have pecans?

    Yes! Walnuts, almonds, or even pumpkin seeds work great. Just toast them lightly to bring out their flavor.

  4. Is it okay to use baby kale instead of curly kale?

    Definitely. Baby kale tends to be more tender, so you can massage it less and skip the rolling step. The salad will still be delicious.

Final Thoughts

This Brussels Sprouts Kale Apple Salad Recipe has been a game-changer in my kitchen—especially on busy days when I want something fresh, flavorful, and a little different. It’s not just a salad; it’s a celebration of textures and tastes with every forkful. If you’re looking for a reliable recipe that impresses guests or simply makes your weekday meals more exciting, give this one a go. Trust me, once you get those Brussels sprouts and kale perfectly shaved and dressed, you’ll wonder why you didn’t try this sooner!

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Brussels Sprouts Kale Apple Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A vibrant and crunchy Brussels Sprout, Kale, and Apple Salad tossed with a sharp cheddar and crispy bacon, dressed in a tangy apple cider vinaigrette with honey and Dijon mustard. This salad balances textures and flavors perfectly for a refreshing yet hearty dish.

Ingredients

Vegetables & Greens

  • 1 lb Brussels sprouts
  • 1 large bunch kale any variety
  • 1 Granny Smith apple diced or julienned
  • 1 small shallot minced

Dressing

  • 4 tablespoons extra virgin olive oil divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • salt and pepper to taste
  • 1 tablespoon reserved bacon fat warmed up to liquify if solid

Add-ins

  • 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

Instructions

  1. Prepare Brussels Sprouts: Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible, preferably using a mandoline slicer. Add them to a large bowl.
  2. Prepare Kale: Remove the tough stems from the kale, stack the leaves, roll them up like a cigar, then slice into thin ribbons. Add the kale to the bowl with Brussels sprouts.
  3. Massage Greens: Drizzle 1 tablespoon of olive oil and sprinkle salt over the greens. Use clean hands to massage and squeeze the kale and Brussels sprouts until fully coated and slightly reduced in volume.
  4. Add Mix-ins: Add the diced or julienned apple, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl.
  5. Make 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 olive oil and the warmed bacon fat while whisking continuously until the dressing is emulsified. Adjust seasoning to taste.
  6. Toss Salad: Pour the vinaigrette over the salad mixture and toss thoroughly to combine all ingredients evenly.
  7. Serve: Serve the salad immediately for best texture and flavor.
  8. Make Ahead Tips: Prepare dressing up to 5 days ahead and refrigerate; bring to room temperature before serving. Cook and crumble bacon ahead, storing bacon fat separately. Shave Brussels sprouts and kale and refrigerate with a damp paper towel for up to 3 days. Store pecans and dried cranberries at room temp, dice cheddar and refrigerate. Dice apples just before serving.

Notes

  • Use a mandoline slicer to shave Brussels sprouts for thin, even slices and best texture.
  • Dice the apple just before serving to keep it fresh and crisp, preventing browning.
  • For vegetarians, substitute bacon fat in the dressing with a neutral oil such as vegetable oil and serve bacon on the side.
  • Massaging the kale helps to soften the tough fibers, making the salad more tender and flavorful.
  • Toast pecans before chopping to enhance their nutty flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 28 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 45 mg

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