If you’re on the lookout for a salad that’s crunchy, tangy, savory, and just downright addictive, you’ve got to try my Kale Brussels Sprout Apple Salad with Bacon Recipe. It’s one of those fan-freaking-tastic dishes that blends fresh veggies, crispy bacon, and a touch of sweetness perfectly—trust me, it’s a game changer for your salad game. Whether you’re bringing it to a potluck or just want a nutritious meal that feels indulgent, this salad has your name on it. Let me walk you through how to nail it every time!

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Why This Recipe Works

Perfect Textural Contrast: Shaved Brussels sprouts and kale are tender with a bit of chew, paired with crunchy pecans and crisp apples.
Balanced Flavors: Sharp cheddar and salty bacon bring rich, savory notes while the apple cider vinaigrette adds a touch of sweet and tangy brightness.
Make-Ahead Friendly: You can prep most components in advance, making it a fantastic go-to for busy weeknights or entertaining.
Versatile and Crowd-Pleasing: Whether you’re feeding meat lovers, vegetarians, or looking for a salad that feels like a meal, this recipe covers it all.

Kale Brussels Sprout Apple Salad with Bacon, healthy kale apple salad, savory Brussels sprout salad, easy bacon salad recipe, crunchy fruit and veggie 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 Kale Brussels Sprout Apple Salad with Bacon Recipe strikes the right chord because of its thoughtful ingredient synergy. Each adds its own burst of flavor or crunch, and with a few smart prep tips, assembling this salad becomes a breeze.

Brussels sprouts: Shaving them thin is key – it softens their bite and makes them salad-ready.
Kale: Any variety works but curly or Tuscan kale brings lovely color and texture; massaging it helps tenderize those sturdy leaves.
Granny Smith apple: Tart and crisp, it keeps the salad bright and refreshing—just dice or julienne before serving.
Pecans: Toasting them ramps up their nutty flavor and adds crunch.
Dried cranberries: These little bursts of sweetness balance the savoriness and acidity.
Sharp cheddar cheese: It introduces creaminess and depth with its bold, tangy notes.
Bacon: Crispy and crumbled, it’s the smoky, salty star that takes this salad to another level.
Shallot: Adds a mild onion flavor and enhances the vinaigrette.
Apple cider vinegar: Provides the perfect tang and brightness in the dressing.
Dijon mustard: Emulsifies the dressing and adds a subtle zing.
Honey: Just enough to round out vinegar’s acidity with delicate sweetness.
Bacon fat: This may sound fancy, but it brings rich umami flavor to the dressing—definitely worth keeping!
Extra virgin olive oil: The base for your vinaigrette—good quality oil matters here!

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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.

Tweak to Your Taste

I love to keep this salad flexible to suit different moods or guests. You can easily adjust elements to amp up sweetness, swap cheeses, or even turn it entirely plant-based. It’s all about making the recipe truly yours.

Variation: Whenever I want a bit of heat, I toss in some red pepper flakes or switch the honey for maple syrup—it adds a lovely depth. Also, swapping out cheddar for feta gives a nice tangy twist.
Vegetarian option: Simply skip the bacon and replace the bacon fat in the dressing with good quality olive oil; you won’t lose the flavor layers, promise.
Seasonal twist: Try swapping Granny Smith apples for pears in the fall for a softer sweetness, or use walnuts instead of pecans for a different texture.

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

Step 1: Shave the Brussels Sprouts and Kale Perfectly

Start by trimming any browned leaves off the Brussels sprouts and then shave them as thin as you can. I find a mandoline slicer is worth every penny here—it saves time and ensures even slices. For the kale, remove the tough stems, roll the leaves snugly like a cigar, and slice thin ribbons with a sharp knife. Toss both into a large mixing bowl ready to be massaged.

Step 2: Massage Your Greens Until They Soften

Add a tablespoon of olive oil and a pinch of salt to your bowl of greens. Then, with clean hands, squeeze and massage the kale and sprouts for about 2-3 minutes. You’ll notice the volume shrinking as the leaves soften and take on a luscious sheen—this step softens the kale’s toughness and reduces bitterness.

Step 3: Add Your Crunch and Sweetness

Next, toss in your diced Granny Smith apple, toasted pecans, and dried cranberries. This combo gives the salad its perfect balance of sweet, tart, and nutty crunch. It’s a delightful flavor party in every bite!

Step 4: Bring in the Bacon & Cheese

Fold in the crumbled, crispy bacon and sharp cheddar cheese cubes. Their salty, savory punch rounds out the salad, making it satisfying enough to serve as a stand-alone meal or alongside your favorite mains.

Step 5: Whisk Up Your Dressing Magic

In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Then, slowly drizzle in the remaining olive oil and bacon fat while whisking until the dressing is smooth and emulsified. Taste and adjust seasoning—you want it bright but balanced with a slight savory richness.

Step 6: Toss and Serve Immediately

Pour the dressing over the salad ingredients and toss everything gently but thoroughly to coat well. Serve right away to enjoy the fresh crunch and vibrant flavors—resist the urge to let it sit too long, or the apples might lose their crispness.

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Pro Tips for Making Kale Brussels Sprout Apple Salad with Bacon Recipe

Use a Mandoline: Slicing Brussels sprouts paper-thin is so much quicker and consistent with a mandoline; it really changes texture and keeps the salad enjoyable.
Massage Those Greens: Don’t skip massaging the kale—it makes all the difference in softness and flavor absorption.
Add Bacon Fat to the Dressing: Using warmed bacon fat is my secret weapon—it adds an irresistible smoky richness that sets this dressing apart.
Prep Ahead Without Losing Crispness: Keep the apples out until just before serving to avoid sogginess and keep that refreshing crunch.

How to Serve Kale Brussels Sprout Apple Salad with Bacon Recipe

Garnishes

I love sprinkling a few extra chopped pecans or even some freshly grated sharp cheddar on top just before serving. Sometimes, a few whole dried cranberries make for pretty pops of color that invite curious guests to dig in.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled steak, or even a simple bowl of soup on a chilly day. When I’m serving it as a main, a crusty baguette or a soft dinner roll goes down a treat to round out the meal.

Creative Ways to Present

I once layered this salad in clear glass jars for a picnic lunch, creating beautiful color layers of greens, apples, cheese, and bacon. It made a stunning presentation and kept the salad fresh until eating. For parties, serving it in a large wooden bowl with whole bacon strips on the side is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. The salad stays fresh for up to 2 days, but I recommend adding the dressing fresh if you can—greens can get soggy if left dressed too long. Keep any extra bacon crumbles separate and sprinkle on top when you serve again.

Freezing

Since this salad relies on fresh textures, freezing isn’t my go-to here. Ingredients like apples and greens don’t thaw well and can become mushy. Instead, freeze cooked bacon separately for future recipes.

Reheating

Reheating isn’t necessary for this salad, but if you want warm bacon or nuts, a quick 1-minute zap in the microwave or a toss in a hot pan works perfectly. Just avoid heating the salad greens—they’re best served fresh and chilled.

FAQs

Can I make the Kale Brussels Sprout Apple Salad with Bacon Recipe ahead of time?

Yes! You can prep most components days in advance: shave the greens, toast nuts, cook and crumble bacon, and make the dressing ahead. Just dice the apples and toss everything together right before serving to keep it fresh and crisp.
What’s the best way to shave Brussels sprouts for this salad?

Using a mandoline slicer saves time and ensures the sprouts are sliced ultra-thin and even, making for a tender salad texture. A knife works too, but it takes more effort to get them thin enough.
Can I make this salad vegetarian?

Absolutely! Simply omit the bacon and swap the bacon fat in the dressing for a neutral oil like vegetable or extra virgin olive oil. The salad still packs a ton of flavor without the meat.
What other cheeses can I use instead of sharp cheddar?

Try feta for a tangier kick, goat cheese for creaminess, or even Parmesan for a nutty edge. Each change adjusts the flavor profile slightly but keeps the salad delicious.
How long does this salad keep once dressed?

For best texture and flavor, eat the salad within 1-2 hours of dressing it. Leftovers can be refrigerated but may become soggy as the ingredients soften.

Final Thoughts

This Kale Brussels Sprout Apple Salad with Bacon Recipe has become one of my absolute favorites to make and share. Its vibrant crunch, salty bacon bits, and tangy dressing feel like a treat, yet it’s packed with healthy ingredients. I’ve served it as a quick lunch, a side for dinner parties, and even brought it to potlucks where it vanished fast. I can’t recommend giving it a try enough—you’ll find yourself coming back for seconds every time, and your friends will be asking for the recipe. Happy cooking!