Description
A vibrant salad featuring thinly shaved Brussels sprouts and kale, combined with crisp Granny Smith apples, toasted pecans, dried cranberries, sharp cheddar cheese, and crispy bacon. Tossed with a tangy vinaigrette enriched with reserved bacon fat, this salad offers a delightful balance of textures and flavors perfect for a refreshing side or light meal.
Ingredients
Scale
Salad
- 1 lb Brussels sprouts
- 1 large bunch kale any variety
- 1 Granny Smith apple diced or julienned (peeling optional)
- ⅓ cup pecans toasted and roughly chopped
- ¼ cup dried cranberries
- 6 ounces extra sharp cheddar cheese diced
- 5 strips bacon cooked and crumbled
- salt and pepper to taste
Dressing
- 4 tablespoons extra virgin olive oil divided
- 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
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 using a knife or 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, and slice into thin ribbons. Add to the bowl with Brussels sprouts.
- Massage Greens: Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, then use clean hands to squeeze and massage the kale and Brussels sprouts until coated and the volume reduces slightly.
- Add Salad Ingredients: Add the diced or julienned apples, toasted pecans, dried cranberries, diced sharp cheddar cheese, and crumbled bacon to the bowl.
- Make Vinaigrette: In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the remaining 3 tablespoons of olive oil and the warmed bacon fat while whisking continuously until the vinaigrette is emulsified. Taste and adjust seasoning as needed.
- Toss Salad: Pour the vinaigrette over the salad and toss thoroughly to combine all ingredients evenly.
- Serve: Serve the salad immediately for best freshness and texture.
Notes
- Use a mandoline slicer to shave the Brussels sprouts for uniform thinness and ease.
- Do not cut the apple until just before serving to keep it bright, crisp, and prevent browning.
- For vegetarians, replace bacon fat in the dressing with a neutral oil such as vegetable oil and serve bacon on the side to accommodate all preferences.
- The dressing can be prepared up to 5 days in advance and refrigerated; let it come to room temperature before serving.
- Brussels sprouts and kale can be prepped a few days ahead and stored with a damp paper towel in a sealed bag to maintain freshness.
- Toasting and chopping pecans in advance keeps prep time minimal when assembling the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
