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
Scale
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
- 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.
- 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.
- 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.
- Add Mix-ins: Add the diced or julienned apple, toasted pecans, dried cranberries, diced cheddar cheese, and crumbled bacon to the bowl.
- 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.
- Toss Salad: Pour the vinaigrette over the salad mixture and toss thoroughly to combine all ingredients evenly.
- Serve: Serve the salad immediately for best texture and flavor.
- 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
