Description
A vibrant and crunchy Brussels sprout, kale, and apple salad tossed with a tangy apple cider vinaigrette, enriched with sharp cheddar and crispy bacon for a perfect blend of textures and flavors.
Ingredients
Scale
Vegetables & Fruits
- 1 lb Brussels sprouts
- 1 large bunch kale (any variety)
- 1 Granny Smith apple diced or julienned (peeling optional)
- 1 small shallot minced
Oils & Vinegars
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon reserved bacon fat warmed up to liquify if solid
- 2 tablespoons apple cider vinegar
Dairy
- 6 ounces extra sharp cheddar cheese diced
Meat
- 5 strips bacon cooked and crumbled, bacon fat reserved
Nuts & Fruits
- ⅓ cup pecans toasted and roughly chopped
- ¼ cup dried cranberries
Condiments & Seasonings
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
Instructions
- Prepare 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 mandoline slicer is recommended for easy and consistent thin slices. Add the shaved Brussels sprouts to a large mixing bowl.
- Prepare Kale: Remove the tough stems from the kale and stack the leaves. Roll them up tightly like a cigar, then thinly slice to create ribbons. Add the sliced kale to the bowl with the Brussels sprouts.
- Massage Greens: Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, and use clean hands to thoroughly massage and squeeze until the greens are well coated and have slightly reduced in volume.
- Add Additional Ingredients: Add the diced or julienned apple, toasted pecans, dried cranberries, diced sharp cheddar cheese, 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 of olive oil and the warmed bacon fat while whisking continuously until the dressing is emulsified. Taste and adjust seasoning as needed.
- Toss the Salad: Pour the vinaigrette over the salad bowl. Toss everything thoroughly until the salad is evenly coated with the dressing. Serve immediately for optimal freshness and texture.
- Make Ahead Tips: Prepare the dressing up to 5 days in advance and refrigerate in a jar. Bring to room temperature for 1 hour before using so fat liquifies. Cook and crumble bacon ahead, reserve and reheat bacon fat. Shave Brussels sprouts and kale, store in a zip-top bag with a damp paper towel for up to 3 days. Toast pecans and store with dried cranberries at room temperature. Dice cheddar and refrigerate until ready to assemble. Dice apples fresh before serving.
Notes
- Use a mandoline slicer to shave the Brussels sprouts for the best texture and ease.
- Cut the apple right before serving to keep it bright and crisp, preventing browning.
- For vegetarian options, omit the bacon fat and replace it with neutral oil such as vegetable oil in the dressing; serve bacon on the side.
- Massaging the kale with olive oil softens the leaves and reduces bitterness, making the salad more enjoyable.
- Toast pecans lightly to enhance their flavor before adding to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 35 mg
