Description
A vibrant and hearty salad combining shaved Brussels sprouts, kale, crisp apples, sharp cheddar, and smoky bacon, all tossed in a tangy apple cider vinaigrette with a touch of honey and Dijon mustard. This salad delivers a perfect balance of textures and flavors for a satisfying and nutritious dish.
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 to liquify if solid
Instructions
- Prepare the 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 preferably a mandoline slicer. Add them to a large bowl.
- Prepare the kale: Remove the tough stems from the kale leaves, stack them, and roll them up tightly like a cigar. Slice into thin ribbons and add to the bowl with Brussels sprouts.
- Massage the greens: Drizzle 1 tablespoon of olive oil over the shaved Brussels sprouts and kale. Sprinkle with salt, then use clean hands to massage and squeeze the greens until they are coated and have reduced slightly in volume.
- Add salad ingredients: Add diced or julienned apples, toasted pecans, dried cranberries, diced sharp cheddar, and crumbled bacon to the bowl with the greens.
- Make the 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 olive oil and the warmed bacon fat while whisking continuously until the dressing is emulsified. Taste and adjust seasoning as desired.
- Toss the salad: Pour the vinaigrette over the salad and gently toss until all ingredients are thoroughly combined. Serve immediately for best freshness and texture.
- Advance preparation tips: Make the dressing up to 5 days ahead and refrigerate; bring to room temperature before serving. Cook and crumble bacon in advance and refrigerate; reserve and reheat bacon fat for dressing. Shave Brussels sprouts and slice kale ahead, store in a zip-top bag with damp paper towel in the fridge for up to 3 days. Toast and chop pecans and store with dried cranberries at room temperature. Dice cheddar, store refrigerated. When ready to serve, dice apples and toss everything together.
Notes
- Use a mandoline slicer for evenly thin and quick shaving of Brussels sprouts.
- Dice the apple just before serving to keep it bright and crisp, avoiding browning.
- For vegetarian options, substitute bacon fat in the dressing with a neutral oil, and serve cooked bacon on the side.
- Massage the greens well to soften them and enhance the salad’s texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg
