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    Home » Recipes » Thanksgiving

    Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

    Published: Nov 16, 2022 by Coley · This post may contain affiliate links.

    Jump to Recipe

    This Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon is an easy, flavorful and healthy fall salad that's perfect for Thanksgiving. It has just the right balance of healthy and indulgent because it's packed with nutrient dense vegetables and just enough bacon and cheese to make it taste incredible.

    Overhead shot of a big salad in a wooden bowl with gold cutlery.

    This Brussels sprout, Kale and Apple salad has become a staple at our Thanksgiving dinner because it's such a welcome break from all of the heavy foods, but still has plenty of less-than-healthy ingredients to make it a major crowd pleaser. I have another recipe for a shaved Brussels sprout salad with pomegranate, roasted butternut squash and oven fried goat cheese that's equally as good.

    Why this recipe works

    • A perfectly balanced blend of raw veggies and fruit, bacon and cheese.
    • Easy to prep in advance and assemble right before serving.
    • Massaging the kale and Brussels sprouts makes them softer and more satisfying to eat.
    • Can get even the biggest veggie haters to enjoy a kale salad!
    Side view of a shaved Brussels sprout salad in a wooden bowl.

    Essential Ingredients

    • Brussels Sprouts - The bigger the better for this recipe. Having a bigger Brussels sprout makes it easier to shred. Save the small ones for roasting.
    • Kale - Any type of kale can be used for this salad but I especially like it with Tuscan kale (also called lacinato kale or black kale).
    • Apples - Use whichever variety of apple you love the most. I mostly use Granny Smith apples for their tartness, but I also love this salad with Honey Crisp apples.
    • Cheddar - Extra sharp aged cheddar is what works best in this kale apple salad, the sharper the better. I love Trader Joe's Unexpected Cheddar and anything from Cabot.
    • Bacon - Use regular sliced bacon rather than thick sliced bacon unless you want your kale apple salad to be extra bacony.
    • Pecans - They need to be toasted. Place whole pecans on a small pan and roast at 350 F for about 10 minutes or until they start to smell nutty.
    • Dried Cranberries - It's important to make sure your dried cranberries are fresh and haven't been sitting in your pantry for months. Dried cherries make a nice substitute.

    Helpful Equipment

    • Mandoline - A mandoline slicer makes it faster and easier to shave the Brussels sprouts into ultra thin, even slices. I like to use a cut-proof glove instead of the guard that comes with the slicer because it's safer and more effective.
    Overhead shot of a white plate on a wooden board with salad, a gold fork, and whole Brussels sprouts in the background.

    Step by step instructions

    1. Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible. You can do this with a knife but a mandoline slicer will make it MUCH easier. Add them to a bowl.
    2. Remove the tough stems from the kale, then stack the leaves and roll them up like a cigar. Run your knife through them to make nice, thin ribbons, then add them to the bowl with the Brussels sprouts.
    3. Drizzle with a tablespoon of olive oil, sprinkle with salt, then use clean hands to squeeze and massage the greens until they're fully coated with oil and have reduced a bit in volume.
    4. Add the apples, toasted pecans, dried cranberries, cheddar cheese, and bacon.
    5. In a small bowl, whisk together the shallot, apple cider vinegar, Dijon mustard, honey, salt and pepper. Slowly stream in the olive oil and bacon fat while whisking until the vinaigrette is emulsified. Taste and adjust seasoning as needed. 
    6. Pour the vinaigrette over the salad and toss until everything is thoroughly combined. Serve immediately.
    Overhead shot of a big wooden bowl of salad with pumpkins and whole Brussels sprouts in the background.

    Prep the salad ahead:

    1. Mix the dressing in a jar and refrigerate until needed. Dressing can be made up to 5 days in advance. Let it come to room temperature for at least 1 hour prior to serving so the fat isn't hardened.
    2. Cook the bacon, crumble it and refrigerate in a container. Reserve the fat in a jar and reheat to liquify before serving.
    3. Shave the Brussels sprouts and thinly slice the kale. Add it to a zip-top bag with a damp paper towel and refrigerate for up to 3 days in advance.
    4. Toast and chop the pecans, add to a container along with the dried cranberries and store at room temperature.
    5. Dice the cheddar, place it in a container and refrigerate.
    6. When ready to make the salad, all you have to do is dice the apples, massage the kale and toss everything together with the dressing.

    Tips for success

    • Use a mandoline slicer to shave the Brussels sprouts for best results.
    • Don't cut the apple until right before serving to make sure it stays bright and crisp.
    • If there is a mix of vegetarians and meat eaters at your table, replace the bacon fat in the dressing with a neutral oil (such as vegetable oil) and serve the bacon on the side so everyone can enjoy the salad.

    Faq

    Can this kale apple salad be eaten leftover?

    Yes! It won't have quite the same pizzaz that it did the first time, but it holds up far better than salads made with more delicate greens.

    Close up of a white plate with salad and a gold fork.

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    Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

    Print

    Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

    Overhead shot of a big kale apple salad in a wooden bowl with gold cutlery.
    Print Recipe

    ★★★★★

    5 from 4 reviews

    This Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon is an easy, flavorful and healthy fall salad that's perfect for Thanksgiving. It has just the right balance of healthy and indulgent because it's packed with nutrient dense vegetables and just enough bacon and cheese to make it taste incredible.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 6 servings 1x
    • Category: salad
    • Method: tossed
    • Cuisine: american

    Ingredients

    Scale
    • 1 lb Brussels sprouts
    • 1 large bunch kale, any variety
    • ¼ cup extra virgin olive oil, plus 1 tablespoon to massage the kale 
    • salt and pepper to taste
    • 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 of bacon, cooked and crumbled, bacon fat reserved
    • 1 small shallot, minced
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • 2 teaspoons honey
    • reserved bacon fat (warmed up to liquify if solid)

    Instructions

    1. Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice or shave them as thin as possible. You can do this with a knife but a mandoline slicer will make it MUCH easier. Add them to a bowl.
    2. Remove the tough stems from the kale, then stack the leaves and roll them up like a cigar. Run your knife through them to make nice, thin ribbons, then add them to the bowl with the Brussels sprouts.
    3. Drizzle with a tablespoon of olive oil, sprinkle with salt, then use clean hands to squeeze and massage the greens until they're fully coated with oil and have reduced a bit in volume.
    4. Add the apples, toasted pecans, dried cranberries, cheddar cheese, and bacon.
    5. In a small bowl, whisk together the shallot, apple cider vinegar, Dijon mustard, honey, salt and pepper. Slowly stream in the olive oil and bacon fat while whisking until the vinaigrette is emulsified. Taste and adjust seasoning as needed. 
    6. Pour the vinaigrette over the salad and toss until everything is thoroughly combined. Serve immediately.

    Prep the salad ahead:

    1. Mix the dressing in a jar and refrigerate until needed. Dressing can be made up to 5 days in advance. Let it come to room temperature for at least 1 hour prior to serving so the fat isn't hardened. 
    2. Cook the bacon, crumble it and refrigerate in a container. Reserve the fat in a jar and reheat to liquify before serving. 
    3. Shave the Brussels sprouts and thinly slice the kale. Add it to a zip-top bag with a damp paper towel and refrigerate for up to 3 days in advance.
    4. Toast and chop the pecans, add to a container along with the dried cranberries and store at room temperature. 
    5. Dice the cheddar, place it in a container and refrigerate. 
    6. When ready to make the salad, all you have to do is dice the apples, massage the kale and toss everything together with the dressing. 

    Notes

    • Use a mandoline slicer to shave the Brussels sprouts for best results. 
    • Don't cut the apple until right before serving to make sure it stays bright and crisp.
    • If there is a mix of vegetarians and meat eaters at your table, replace the bacon fat in the dressing with a neutral oil (such as vegetable oil) and serve the bacon on the side so everyone can enjoy the salad.

    Nutrition

    • Serving Size:
    • Calories: 433
    • Sugar: 11.1 g
    • Sodium: 1202.7 mg
    • Fat: 35.1 g
    • Carbohydrates: 19.8 g
    • Protein: 13 g
    • Cholesterol: 43.5 mg

    Keywords: thanksgiving, side, vegetables, salad

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

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    1. Marissa

      November 16, 2016 at 8:20 pm

      I'm so glad that you did the work to get this recipe out of your head and in to print. THANK YOU! What a beautiful dish. As much as I love all of the comfort foods that come with the holidays, I start to crave (to need!) vegetables. Loving the combination of flavors and textures too.

      Reply
      • Coley

        November 19, 2016 at 12:21 pm

        Thanks, Marissa! I hope you give it a try - it's a total crowd pleaser!

        Reply
    2. Danielle

      November 17, 2016 at 6:27 pm

      Those photos are BEAUTIFUL! I always make a big salad the night before Thanksgiving. I can't wait to give this one a shot. I saw some pretty Brussels sprouts still on the stalk at Whole Foods yesterday and I'm kicking myself for not buying them. I guess I have to go back.

      Reply
      • Coley

        November 19, 2016 at 12:22 pm

        Thanks, my dear! I love those giant stalks of brussels sprouts. I was hoping to have some in my garden this year, but I've had a lot of trouble with my sprouts. Who knows, if we have a super mild winter again, I might just have some later this spring! Fingers crossed.

        Reply
    3. Sabrina

      December 18, 2016 at 5:46 pm

      This salad sounds incredible, Nicole! I'm down for anything with Brussels sprouts and bacon.

      Reply
    4. Melissa Genovese

      November 26, 2019 at 1:37 pm

      So delicious. Bacon, cheese, apples...cannot go wrong with this recipe. Perfect Thanksgiving salad. I made a couple of years ago and everyone loved it! Decided to go to it again this year...yum.

      ★★★★★

      Reply
      • Coley

        March 02, 2020 at 9:08 am

        Thanks Melissa!!

        Reply
    5. JC

      March 14, 2022 at 6:19 pm

      One of the very few salads I crave! I’ve made it at least 10 times. So good!

      ★★★★★

      Reply
      • Coley

        March 17, 2022 at 1:30 pm

        SO glad to hear this, thanks!

        Reply
    6. Carol

      November 11, 2022 at 2:04 pm

      Been making this every year for Thanksgiving for several years. Everyone in the family now requests it. Who would have thought brussels sprouts would have that effect?? It's just that good

      ★★★★★

      Reply
      • Coley

        November 11, 2022 at 2:06 pm

        Crazy how this salad does that to people!! 😂 I'm so glad to hear it's become a family tradition!

        Reply
    7. Sara

      November 16, 2022 at 11:44 am

      I look forward to having this salad every fall. its become a staple in my house, everyone loves it even my boys!!!!!

      ★★★★★

      Reply
      • Coley

        November 16, 2022 at 11:47 am

        So happy to hear that!

        Reply

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    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seafood and Italian cuisine. Welcome to Coley Cooks! About Nicole Gaffney

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