Looking for a vibrant fall dish that blends nutrition with indulgent flavors? This brussels kale salad is the ultimate answer. Packed with nutrient-dense greens, sweet apples, toasted nuts, and savory bacon and cheddar, it strikes a perfect balance of hearty and healthy. Ideal for Thanksgiving, potlucks, or a wholesome weeknight dinner, this salad is a fresh take on fall produce that will even convert the most devout salad skeptics.
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Why You’ll Fall in Love with This Brussels Kale Salad
What makes this brussels kale salad truly shine is its contrast — crunchy shaved Brussels sprouts meet silky kale ribbons, balanced by juicy apples and sharp cheddar. Bacon adds a rich, smoky depth, while toasted pecans and dried cranberries bring sweetness and crunch. It’s not just delicious — it’s make-ahead friendly, satisfying, and crowd-pleasing.
Whether you’re planning a festive dinner or a healthy meal prep, this salad brings seasonal ingredients together in a way that feels both luxurious and light.
What You’ll Need for This Flavor-Packed Salad
- Brussels Sprouts: Adds earthy crunch and body; thinly shaved for tenderness
- Kale: Provides deep green color and chew; massaging softens and mellows flavor
- Apple: Brings sweet-tart juiciness; Honeycrisp or Granny Smith work beautifully
- Extra Sharp Cheddar: Delivers bold, tangy richness; balances the salad’s brightness
- Bacon: Smoky and savory; adds depth and indulgence
- Toasted Pecans: Nutty crunch; enhances texture and adds warmth
- Dried Cranberries: Slightly tart and sweet; balances bacon and cheese
- Shallot: Delicate onion flavor for a mellow dressing base
- Apple Cider Vinegar: Lends acidity to cut through richness
- Dijon Mustard: Adds subtle heat and body to the vinaigrette
- Honey: Natural sweetness for balance
- Olive Oil + Bacon Fat: Fatty richness and mouthfeel; emulsifies dressing
- Salt & Pepper: Essential for seasoning and flavor enhancement
Ingredient Substitutions and Dietary Tweaks
• Brussels Sprouts: Swap with shredded cabbage or broccoli slaw for similar texture
• Kale: Use spinach or arugula for a milder flavor
• Cheddar: Goat cheese, blue cheese, or Manchego are bold alternatives
• Bacon: Use turkey bacon or coconut bacon for a lighter or vegetarian version
• Pecans: Try walnuts, almonds, or pumpkin seeds if needed
• Dried Cranberries: Dried cherries or raisins also work well
• Bacon Fat in Dressing: Replace with avocado or neutral oil for vegetarian diners
How to Make Brussels Kale Salad: Step-by-Step Instructions
- Prepare the Brussels Sprouts: Trim any brown leaves, then thinly slice or shave the sprouts using a mandoline or sharp knife. Transfer to a large salad bowl.
- Chop and Massage the Kale: Remove the kale stems, then roll the leaves and slice into ribbons. Add to the bowl with Brussels sprouts. Drizzle with 1 tablespoon olive oil and a pinch of salt. Use your hands to massage the greens until softened and slightly reduced in volume.
- Add the Salad Components: Stir in diced apples, toasted pecans, dried cranberries, crumbled bacon, and diced sharp cheddar.
- Make the Vinaigrette: In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in remaining olive oil and warm bacon fat while whisking until emulsified. Taste and adjust seasoning.
- Assemble the Salad: Pour the vinaigrette over the salad. Toss thoroughly to ensure all ingredients are evenly coated. Serve immediately for peak texture and flavor.
Insider Tips for a Perfect Brussels Kale Salad
• Shave Thin for Best Texture: Use a mandoline slicer for ultra-thin Brussels sprout shavings.
• Massage Matters: Don’t skip massaging the kale — it transforms the texture and taste.
• Freshness is Key: Use fresh, crisp apples and quality cheddar for standout flavor.
• Don’t Overdress: Add dressing gradually and toss well. You may not need it all.
• Serve Immediately: Best enjoyed fresh after tossing, while the textures are at their peak.
Serving Ideas and Flavor Variations
• Pair It With: Roast chicken, pork tenderloin, or a fall soup like butternut squash
• Top It With: Soft-boiled eggs, grilled shrimp, or sliced avocado for added protein
• Make It Spicy: Add a pinch of red pepper flakes to the dressing
• Gluten-Free Twist: Naturally gluten-free, just ensure bacon and mustard are certified
• Make Ahead Notes: Prep all components up to 3 days ahead, except apples and final tossing
Seasonal Superfood Spotlight: Why This Salad Works in Fall
Fall is when kale and Brussels sprouts are at their peak, making this brussels kale salad both timely and flavorful. The hearty greens stand up well to bold ingredients, while apples bring a seasonal sweetness that ties everything together. This is the kind of dish that tastes like fall in every bite, whether it’s the smoky bacon, the creamy cheddar, or the crisp produce.
Nutritional Snapshot
Not only is this salad delicious, but it’s also loaded with fiber, vitamin C, and antioxidants — especially from kale, Brussels sprouts, and apples. The healthy fats from olive oil and pecans contribute to satiety, while the bacon and cheese provide richness without overwhelming the dish.
With every forkful, you’re getting a powerhouse mix of textures, flavors, and nutrients.
This brussels kale salad isn’t just a side dish — it’s a seasonal staple that fits effortlessly into your fall rotation. With a few easy tweaks and make-ahead tips, it’s perfect for weeknight meals, holiday tables, or make-ahead lunch prep. Try it once, and it’s bound to become a repeat favorite.
Wrapping Up: Why This Brussels Kale Salad Deserves a Spot on Your Table
This brussels kale salad offers a satisfying crunch, bold flavors, and nutrient-dense ingredients — all in one gorgeous bowl. It’s versatile enough to be served as a light main course, a holiday side, or a crowd-pleasing potluck dish. The smoky bacon, sweet apples, and sharp cheddar harmonize beautifully with the hearty greens, creating a flavor-packed salad that’s anything but boring.
Whether you’re prepping ahead for a holiday gathering or looking for a delicious way to enjoy fall produce, this salad delivers on all fronts: taste, texture, convenience, and nutrition. Add it to your seasonal menu and prepare for the compliments to roll in.
Frequently Asked Questions About Brussels Kale Salad
Can I make this salad ahead of time?
Yes! You can prep nearly every component in advance. Shave the Brussels sprouts, slice the kale, cook and crumble the bacon, toast the pecans, and even make the vinaigrette up to 3 days ahead. Store each component separately, and toss everything together just before serving. Dice the apple at the last minute to prevent browning.
How do I keep the apple from turning brown?
The best method is to dice the apple just before serving. However, if you need to cut it earlier, you can toss the pieces in a bit of lemon juice or the vinaigrette. The acid helps prevent oxidation, keeping the apple fresh and crisp.
Can I make this salad vegetarian or vegan?
Absolutely. For a vegetarian version, omit the bacon and use a neutral oil in place of bacon fat in the dressing. For a vegan take, replace the cheddar with a plant-based cheese or omit it altogether, and ensure the sweetener (like honey) is vegan-friendly — maple syrup is a great substitute.
More Relevant Recipes
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Brussels Kale Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Brussels kale salad is a flavorful and nutrient-rich fall favorite featuring shaved Brussels sprouts, massaged kale, apples, sharp cheddar, bacon, toasted pecans, and a tangy vinaigrette. Perfect for holidays or everyday meals, it’s a balanced blend of healthy greens and indulgent toppings that impresses every time.
Ingredients
- 1 lb Brussels sprouts: thinly shaved for crunchy texture
- 1 large bunch kale: sliced into ribbons, massaged for tenderness
- 4 tablespoons extra virgin olive oil (divided): used for massaging greens and vinaigrette base
- Salt and pepper to taste: enhances overall flavor
- 1 Granny Smith apple: diced or julienned, adds sweetness and crunch
- 1/3 cup pecans: toasted and chopped for nutty flavor and crunch
- 1/4 cup dried cranberries: adds tart sweetness
- 6 oz extra sharp cheddar cheese: diced for bold, tangy richness
- 5 strips bacon: cooked and crumbled for smoky flavor
- 1 tablespoon reserved bacon fat: adds depth to the dressing
- 1 small shallot: minced, brings mild onion flavor to vinaigrette
- 2 tablespoons apple cider vinegar: adds acidity
- 1 tablespoon Dijon mustard: thickens and flavors dressing
- 2 teaspoons honey: balances acidity with sweetness
Instructions
- Clean and trim Brussels sprouts, removing any discolored leaves. Shave thinly using a mandoline or knife and place in a large bowl.
- Remove kale stems, roll leaves, and slice into thin ribbons. Add to the bowl with Brussels sprouts.
- Drizzle with 1 tablespoon olive oil, season with salt, and massage the greens with clean hands until tender and reduced in volume.
- Add diced apples, toasted pecans, dried cranberries, cheddar cheese, and crumbled bacon to the greens.
- In a separate bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Slowly whisk in remaining 3 tablespoons olive oil and warm bacon fat until emulsified.
- Pour the vinaigrette over the salad and toss to combine thoroughly. Serve immediately.
Notes
- Use a mandoline for evenly shaved Brussels sprouts.
- Massage the kale to soften and improve texture.
- Dice the apple just before serving to avoid browning.
- Dressing can be made up to 5 days in advance and brought to room temperature before use.
- Vegetarian option: Omit bacon and replace bacon fat with neutral oil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Raw/Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 11 g
- Sodium: 363 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.02 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 43 mg
