If you’re looking for a fresh, crunchy salad that’s bursting with flavor and just the right amount of tang, you’re going to love this Brussels Sprout Kale Apple Salad Recipe. It combines the earthiness of Brussels sprouts and kale with the sweet zing of crisp apples, all jazzed up with sharp cheddar and crispy bacon. Trust me, this salad isn’t just healthy; it’s downright addictive and perfect for any time you want something light but satisfying. Let me walk you through how to nail it every single time.

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Why This Recipe Works

Balance of Flavors: You get a perfect mix of bitter greens, sweet apples, tangy vinaigrette, and savory bacon that keeps every bite interesting.
Textural Delight: Crunchy Brussels sprouts and pecans paired with creamy sharp cheddar and crisp apples create a fantastic mouthfeel.
Simple Yet Sophisticated: The vinaigrette combining bacon fat, apple cider vinegar, and Dijon mustard ties the salad together elegantly without fuss.
Make-Ahead Friendly: You can prep almost everything in advance, making it quick to assemble when guests arrive or for busy weeknights.

Brussels Sprout Kale Apple Salad, healthy fall salad, crunchy vegetable salad, easy healthy green salad, bacon and cheese kale 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

The ingredients in this Brussels Sprout Kale Apple Salad Recipe come together like an old friend reunion – familiar textures and flavors that just click. Each one brings its own character, making this salad anything but ordinary. When shopping, look for fresh, firm Brussels sprouts and bright, crisp apples to keep your salad popping with freshness.

Brussels Sprout Kale Apple Salad, healthy fall salad, crunchy vegetable salad, easy healthy green salad, bacon and cheese kale salad - Flat lay of thinly shaved fresh Brussels sprouts, loosely piled fresh dark green kale leaves sliced into ribbons, a whole bright green Granny Smith apple cut to reveal crisp white interior, roughly chopped toasted pecans, a small pile of deep red dried cranberries, neat cubes of sharp orange cheddar cheese, five cooked crispy bacon strips crumbled, a small minced shallot mound, three small white ceramic bowls containing extra virgin olive oil, apple cider vinegar, and a honey-mustard vinaigrette with visible mustard seeds, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Fresh and firm ones are key; thinly shaved for a tender crunch that’s easy to eat raw.
Kale: I prefer curly kale but any variety works; removing thick stems and massaging with olive oil softens it beautifully.
Granny Smith apple: Tart and crisp, this apple balances the salad’s richness and adds a burst of juiciness.
Pecans: Toasted for extra flavor and crunch; they add a lovely nutty touch.
Dried cranberries: For a hit of sweetness and chewy texture contrast.
Sharp cheddar cheese: Cubed for bursts of savory creaminess that play well with the fruit and greens.
Bacon: Crispy and crumbled for smoky, salty goodness; don’t skip the reserved bacon fat in the dressing!
Shallot: Adds subtle onion-y depth without overpowering the salad.
Apple cider vinegar: Brightens the dressing with a tangy punch.
Dijon mustard: Helps emulsify the vinaigrette and adds a gentle heat.
Honey: Smooths out acidity with just the right amount of sweetness.
Extra virgin olive oil: The base for the dressing and also softens kale and sprouts when massaged in.
Bacon fat: The secret ingredient that brings richness and depth to the vinaigrette.

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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’ve played around with this Brussels Sprout Kale Apple Salad Recipe plenty of times, and one of the best things about it is how easy it is to customize. Whether you want it vegan, add more punch, or swap some ingredients, you can make this salad truly your own.

Make it vegetarian or vegan: Simply skip the bacon and substitute bacon fat in the dressing with a neutral oil like avocado or extra virgin olive oil, and add toasted nuts or seeds for extra flavor.
Add some fruit variety: I sometimes swap dried cranberries for dried cherries or blueberries, or try thin slices of pear instead of apple for a milder sweetness.
Crunchier texture: Toss in some roasted chickpeas or pumpkin seeds for an unexpected, crunchy surprise.
Spice it up: A pinch of cayenne or smoked paprika in the dressing brings a delightful warmth that wakes up the salad.

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

Step 1: Shave the Brussels Sprouts and Slice the Kale

First, you want to clean your Brussels sprouts by removing any yellow or brown outer leaves. Then, slice them as thinly as possible — a mandoline slicer is a total game-changer here and saves so much time. If you don’t have one, a sharp knife works fine too, just take your time to get them thin. For the kale, remove the tough stems, stack the leaves, roll them like a cigar, and thinly slice into ribbons. This helps soften the kale so it won’t be overpowering. Toss both greens into a big bowl.

Step 2: Massage the Greens

Drizzle one tablespoon of olive oil and sprinkle salt over the greens. Then, get your hands in there and massage the kale and Brussels sprouts for a few minutes until they start to soften and reduce in volume — this step really mellows out those bitter notes and gives the salad a lovely texture.

Step 3: Add the Flavor Players

Next, add diced Granny Smith apple, toasted and roughly chopped pecans, dried cranberries, cubed sharp cheddar, and crumbled crispy bacon right into the bowl with your massaged greens. These ingredients bring all the flavor and texture variety that makes the salad pop. Just remember, dice the apple right before serving so it stays crisp and fresh-looking.

Step 4: Whisk the Vinaigrette

In a small bowl, combine minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. While whisking, slowly drizzle in the remaining three tablespoons of olive oil along with the warmed-up bacon fat to emulsify the dressing. Taste and adjust — a little more honey to balance acidity or a pinch more mustard for tang, whatever your palate prefers.

Step 5: Toss and Serve

Pour the vinaigrette over the salad and toss until everything is evenly coated. Serve immediately to enjoy the crisp textures and fresh flavors at their best. If you’re prepping ahead, just keep the dressing separate until ready to serve for maximum freshness.

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Pro Tips for Making Brussels Sprout Kale Apple Salad Recipe

Mandoline Magic: If you have a mandoline slicer, use it for the Brussels sprouts – it gives you perfect thin slices that soften faster and taste less bitter.
Massage the Greens Well: Don’t skimp on massaging kale and sprouts – it’s the key step to making your salad tender and well-coated without wilting.
Handle Apples Last-Minute: Dice apples right before tossing your salad to keep them crisp and prevent browning.
Bacon Fat Is Gold: Use the reserved bacon fat in the dressing for deep, smoky flavor—skip this and you’ll miss out on the salad’s signature savory punch.

How to Serve Brussels Sprout Kale Apple Salad Recipe

Brussels Sprout Kale Apple Salad, healthy fall salad, crunchy vegetable salad, easy healthy green salad, bacon and cheese kale salad - A wooden bowl filled with a shredded green salad showing thin layers of light green and pale yellow textures from the shaved Brussels sprouts. There are visible small pieces of dark red dried cranberries and bits of brown nuts mixed throughout the salad. Bright green leafy bits are scattered across all layers, adding a fresh and crisp look. Two gold forks rest inside the bowl, one leaning on the side. The bowl is placed on a white marbled surface with a few fresh Brussels sprouts and apples nearby, along with part of an orange checkered cloth. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this salad with a few extra freshly chopped pecans and a sprinkle of sharp cheddar right before serving — it makes the presentation pop and adds an unexpected texture contrast in every bite. For a little herbaceous brightness, a handful of chopped fresh parsley or chives is a great optional garnish.

Side Dishes

This salad shines as a light lunch or side dish alongside roasted chicken or grilled salmon. I often pair it with crusty bread and a simple soup for a cozy meal. It also works beautifully alongside a rich grain bowl or even as a refreshing companion to your favorite barbecue fare.

Creative Ways to Present

For special occasions, I’ve served this Brussels Sprout Kale Apple Salad Recipe in individual mason jars layered with all the colorful ingredients — it looks stunning and keeps the salad fresh until you’re ready to eat. Another fun idea is plating it on a big wooden board with chunks of cheddar, bacon strips, and extra toasted nuts scattered around, inviting everyone to help themselves.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to two days. Because of the fresh apple and greens, it’s best eaten quickly, but you can refresh the flavors by adding a squeeze of lemon or a splash of apple cider vinegar before serving again.

Freezing

This salad doesn’t freeze well due to the fresh greens and apples losing their texture when thawed. I recommend enjoying it fresh or prepping components ahead but assembling just before serving.

Reheating

Since this is a fresh salad with raw veggies, reheating isn’t necessary or recommended. If you want to add warm elements, reheat cooked bacon separately but toss it in after the salad is assembled to keep that crisp texture.

FAQs

Can I make the Brussels Sprout Kale Apple Salad Recipe vegan?

Absolutely! Simply omit the bacon and replace bacon fat in the dressing with extra virgin olive oil or another neutral oil. You can add extra nuts or seeds to maintain a satisfying crunch and depth of flavor.
How far ahead can I prep this salad?

You can prep most components a few days in advance (shave greens, toast nuts, cook bacon, make dressing), but I recommend cutting the apple and tossing everything together just before serving to keep it crisp and fresh.
What other apples can I use if I don’t have Granny Smith?

Honeycrisp or Pink Lady apples work well too — they add a sweeter note but still retain crunch. Just be aware that sweeter apples might make your salad a bit less tart.
Can I use other nuts besides pecans?

Definitely! Walnuts, almonds, or even pistachios toasted and chopped will add great flavor and crunch. Choose what you love or have on hand.

Final Thoughts

This Brussels Sprout Kale Apple Salad Recipe holds a special spot in my kitchen because it’s a perfect mix of health and indulgence — leafy greens that taste vibrant, crunchy nuts and apples that surprise your palate, plus that little savory hit from bacon and sharp cheese. I honestly can’t recommend it enough, whether you’re looking for a stellar side dish or a standout salad to brighten your meals. Give it a try and watch it become a staple – your taste buds will thank you!