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Brussels sprout, kale, apple salad

Brussels Sprout, Kale, Apple Salad: A Cozy Fall Delight

A delightful Brussels sprout, kale, and apple salad with sharp cheddar and bacon, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Brussels Sprouts Larger sprouts are easier to shred.
  • 2 cups Kale Opt for Tuscan or lacinato for a tender touch.
  • 1 medium Granny Smith Apple Dice fresh for maximum crunch.
  • 1 cup Pecans Ensure they are toasted to enhance nutty flavor.
  • 1/2 cup Dried Cranberries Fresh is best or substitute with dried cherries.
  • 1 cup Sharp Cheddar Cheese Older varieties give a bolder taste.
  • 4 slices Bacon Regular bacon is recommended for depth.
  • 1 medium Shallot Finely mince for best results.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil High-quality oil enhances overall flavor.
  • 2 tablespoons Apple Cider Vinegar A crucial element for balance.
  • 1 tablespoon Dijon Mustard Acts as an emulsifier in the dressing.
  • 1 tablespoon Honey Provides a touch of sweetness.
  • 2 tablespoons Reserved Bacon Fat Warm if solid for use in dressing.
  • to taste Salt Key for seasoning.
  • to taste Pepper Boosts all flavors.

Equipment

  • Knife
  • Mixing Bowl
  • mandoline
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Begin by cleaning your Brussels sprouts under cold running water, removing any outer leaves that are damaged or wilted. Shred the sprouts thinly to create a crunchy base for your salad.
  2. Remove the tough stems from the kale and slice the tender leaves into thin ribbons. Add them to the bowl with the Brussels sprouts.
  3. Drizzle olive oil over the greens, sprinkle with salt, and massage for 1-2 minutes to soften flavors.
  4. Add diced Granny Smith apples, toasted pecans, dried cranberries, cheddar cheese, and crumbled bacon. Toss gently to combine.
  5. In a separate bowl, whisk together shallot, vinegar, mustard, and honey. Gradually add remaining olive oil and reserved bacon fat, whisking until emulsified.
  6. Pour the vinaigrette over the salad mixture, toss gently, and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 22mgSodium: 300mgPotassium: 250mgFiber: 4gSugar: 7gVitamin A: 1500IUVitamin C: 70mgCalcium: 200mgIron: 1.5mg

Notes

For optimal freshness, prepare ingredients separately and mix just before serving. Serve immediately after dressing for the best texture.

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