If you’re looking for a salad that’s bursting with flavor, texture, and a little bit of everything good, you absolutely must try this Brussels Sprouts Kale Apple Salad with Bacon Recipe. Trust me, it hits all the right notes – crunchy, tangy, savory, and just the right touch of sweetness. It’s become one of my go-to dishes for weeknights and special gatherings alike, and once you make it, I’m pretty sure you’ll want it on repeat, too.

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Why This Recipe Works

Balanced Flavors: The sharpness of cheddar and savory bacon complement the sweetness of apples perfectly.
Varied Textures: Crunchy Brussels sprouts and kale mixed with tender cheese and crispy bacon keep every bite interesting.
Fresh & Nourishing: It’s packed with nutrient-rich greens and wholesome ingredients for a guilt-free pleasure.
Make-Ahead Friendly: You can prep most components in advance, making it perfect for busy days or entertaining.

Brussels Sprouts Kale Apple Salad with Bacon, healthy Brussels sprouts salad, easiest kale apple salad, savory bacon apple salad, crunchy Brussels sprouts and kale 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

Ingredients & Why They Work

This Brussels Sprouts Kale Apple Salad with Bacon Recipe brings together ingredients that each do their part in flavor and texture, creating a salad that’s anything but boring. When shopping, look for fresh, crisp greens and quality bacon to get the best results.

Brussels sprouts: Choose firm, bright green sprouts without yellow leaves for a fresh, crunchy base.
Kale: Any variety works, but I love Tuscan kale here for its tender texture when massaged.
Granny Smith apple: Its tartness cuts through the richness and keeps the salad vibrant.
Pecans: Toast them lightly for a nutty crunch that shines.
Dried cranberries: Add chewy bursts of sweetness that balance savory ingredients.
Extra sharp cheddar cheese: Its bold flavor deepens the salad’s savory notes.
Bacon: Crispy and crumbled bacon offers smoky goodness and richness.
Shallot: Provides a mild onion punch to brighten the dressing.
Apple cider vinegar: Brings a sharp, tangy zing that lifts the entire salad.
Dijon mustard: Adds complexity and helps emulsify the vinaigrette.
Honey: Just a touch to balance acidity and tie flavors together.
Olive oil & bacon fat: The fats coat the salad beautifully, with bacon fat adding rich depth.

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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 my favorite things about this Brussels Sprouts Kale Apple Salad with Bacon Recipe is how easy it is to tweak according to what’s in your kitchen or your personal tastes. I often swap nuts or swap apples depending on the season, and honestly, it always turns out delicious!

Variation: If you prefer a vegetarian version, just skip the bacon and swap bacon fat in the dressing for extra olive oil—still totally satisfying.
Nut-free option: Replace pecans with crunchy roasted chickpeas to keep that crunch without allergens.
Seasonal twist: Try adding pomegranate seeds in winter for a pop of color and sweetness.
Cheese swap: If sharp cheddar isn’t your thing, feta or aged gouda work beautifully here.

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

Step 1: Shave and Prep the Greens

Start by getting your Brussels sprouts and kale ready. I like to slice the Brussels sprouts as thinly as possible—using a mandoline slicer saves loads of time and gives a perfect texture. For the kale, remove the thick stems, then stack and roll the leaves tightly to slice them into thin ribbons. Toss these into a big bowl and drizzle about a tablespoon of olive oil with a pinch of salt, then massage the greens with your hands until they soften and shrink a bit. This step really melts the bitterness and makes the salad smoother to eat.

Step 2: Prepare the Add-ins

While the greens are massaging, toast your pecans in a dry pan for a few minutes until fragrant, then roughly chop them. Dice the sharp cheddar cheese and crumble the crispy cooked bacon. Before assembling, dice or julienne the Granny Smith apple, but I recommend doing that right before tossing to keep it fresh and crisp. A little tip: saving your bacon fat after cooking? You’ll use it shortly in the dressing for that incredible smoky depth.

Step 3: Make the Vinaigrette Dressing

In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Then very slowly drizzle in the remaining olive oil and the warmed bacon fat while whisking vigorously. This slow incorporation ensures your vinaigrette emulsifies perfectly into a lovely, silky dressing that clings to the greens.

Step 4: Assemble and Toss

Pour the dressing over the massaged greens, then add the apples, toasted pecans, dried cranberries, cheddar, and crumbled bacon. Toss everything gently but thoroughly to combine, making sure every bite is bursting with all those amazing flavors and textures. Serve immediately for the best crunch and freshness.

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Tips from My Kitchen

Mandoline Magic: Using a mandoline for Brussels sprouts slicing not only saves time but also ensures every bite is tender and easy to eat.
Massaging Kale: Don’t skip massaging the kale—it softens the fibrous leaves and mellows bitterness beautifully.
Warm Your Bacon Fat: Warm bacon fat before adding to your dressing so it mixes evenly and doesn’t solidify in clumps.
Apple Prep Timing: Slice apples right before tossing; prepping too early can lead to browning and soggy fruit.

How to Serve Brussels Sprouts Kale Apple Salad with Bacon Recipe

Garnishes

I love topping this salad with a sprinkle of extra toasted pecans or a few shavings of fresh extra sharp cheddar to amp up the cheesiness. Sometimes, a few fresh thyme leaves or chopped chives bring a lovely herbaceous note that brightens every forkful.

Side Dishes

This salad pairs wonderfully with hearty mains like roasted chicken, grilled pork chops, or even a cozy bowl of soup. When serving for brunch, it’s fantastic alongside fluffy scrambled eggs or a crusty baguette.

Creative Ways to Present

For special occasions, I’ve presented this salad in individual glass jars layered with the greens and toppings for a beautiful visual effect. It also looks stunning heaped on a wooden serving platter with a scattering of cranberries and pecans around the edges for that rustic, inviting vibe.

Make Ahead and Storage

Storing Leftovers

This salad is best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible and toss right before serving to preserve the crunch and texture.

Freezing

Because the salad relies on fresh crispy texture from apples and kale, I wouldn’t recommend freezing the assembled salad. However, you can freeze cooked bacon separately if you want to prep ahead.

Reheating

If you have leftover salad components like bacon or toasted pecans, you can gently warm those separately before adding back to fresh greens for a quick reassembled salad, but avoid reheating the full salad to keep it fresh.

FAQs

Can I use other types of apples in this Brussels Sprouts Kale Apple Salad with Bacon Recipe?

Absolutely! Granny Smith apples are tart and hold their crispness well, which is why I recommend them, but you can use Fuji or Honeycrisp for a sweeter flavor profile. Just choose apples that are firm to keep the salad crunchy.
What can I substitute for bacon if I want a vegetarian version?

If you’re skipping bacon, simply leave it out and replace the bacon fat in the dressing with extra olive oil for richness. You can also add smoked paprika to the dressing to add a smoky flavor without the meat.
Is it necessary to massage kale in this salad?

Yes! Massaging the kale softens its fibrous leaves and reduces bitterness, making the salad more pleasant to eat. It’s a quick step that really transforms the texture.
Can I prep this salad ahead of time?

Definitely! You can shred the Brussels sprouts and kale, toast nuts, prepare the dressing, and cook the bacon up to a few days in advance. Just slice the apples right before serving to keep them fresh and crisp.

Final Thoughts

This Brussels Sprouts Kale Apple Salad with Bacon Recipe has earned a special place in my recipe rotation because it manages to be both hearty and fresh, indulgent yet healthy, and super versatile for almost any occasion. If you love salads that keep you reaching for more with every bite, I promise you’ll be smitten. Give it a go—you might just find your new favorite salad that everyone asks you to bring to the table.