Looking for a bold, flavorful way to upgrade your fall table? This brussels kale salad with apples, cheddar, and bacon is everything you want in a seasonal salad — crunchy, tangy, savory, and just indulgent enough to win over even the veggie skeptics. With a vibrant mix of shredded Brussels sprouts and ribbons of Tuscan kale, this salad is nutrient-packed but doesn’t skimp on flavor thanks to sharp cheddar, toasted pecans, and crispy bacon. Whether it’s for Thanksgiving, a fall gathering, or a cozy weeknight dinner, this is the brussels kale salad you’ll keep coming back to.
Table of Contents
Why You’ll Love This Brussels Kale Salad
This brussels kale salad is a game-changer for your fall or winter menu. Here’s why it stands out:
- Perfect balance of healthy and indulgent: Packed with fiber, vitamins, and antioxidants, but balanced by salty bacon and rich cheddar.
- Crowd-pleasing flavor: Even kale skeptics are won over by the mix of smoky, sweet, tangy, and crunchy elements.
- Make-ahead friendly: Prep the ingredients in advance and toss them together before serving.
- Textural contrast: Shaved sprouts and kale ribbons offer chew, while apples add crispness and pecans lend crunch.
What You’ll Need for the Ultimate Fall Salad
Each ingredient in this brussels kale salad plays a key role in flavor, texture, or nutrition. Here’s what goes into it:
- Brussels Sprouts: Earthy and crisp when shaved; the star green base.
- Kale (preferably Tuscan): Adds dark leafy green nutrients and sturdy texture.
- Apple (Granny Smith or Honeycrisp): Provides tart sweetness and refreshing crunch.
- Sharp Cheddar Cheese: Aged cheddar gives depth and umami to the mix.
- Bacon: Smoky, crispy contrast to the raw greens.
- Pecans: Toasted nuts offer warmth and a nutty bite.
- Dried Cranberries: Adds chewiness and a sweet-tart finish.
- Shallot: Delicate onion flavor for the vinaigrette.
- Apple Cider Vinegar: Brings acidity and brightness.
- Dijon Mustard: Lends complexity and emulsifies the dressing.
- Honey: Balances out the vinegar and mustard with sweetness.
- Olive Oil: Rounds out the vinaigrette and massages the greens.
- Bacon Fat (optional): Adds savory flavor to the vinaigrette, tying everything together.
Smart Swaps & Ingredient Alternatives
Not a fan of a certain ingredient? Here are some great alternatives for this brussels kale salad to suit dietary needs or pantry limitations:
- Bacon: Swap for tempeh bacon or leave out for a vegetarian version.
- Cheddar: Use crumbled goat cheese or blue cheese for a tangier profile.
- Pecans: Substitute with walnuts or almonds for a similar crunch.
- Cranberries: Dried cherries or raisins work just as well.
- Brussels Sprouts: Try green cabbage or broccoli slaw if Brussels aren’t available.
- Kale: Baby kale or spinach are softer substitutes, though less hearty.
How to Make Brussels Kale Salad (Step-by-Step)
- Prep the Greens
Clean the Brussels sprouts, removing any discolored leaves. Shave them as thin as possible using a mandoline or sharp knife. Remove kale stems, then stack and slice leaves into thin ribbons. - Massage the Base
Combine shredded Brussels sprouts and kale in a large bowl. Add a tablespoon of olive oil and a pinch of salt. Massage with your hands until the greens soften and shrink slightly in volume. - Add the Crunchy & Cheesy Elements
Dice the apple and cheddar. Add both to the greens along with the toasted pecans, crumbled bacon, and dried cranberries. - Make the Dressing
In a small bowl, whisk together minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the remaining olive oil and melted bacon fat while whisking until the vinaigrette emulsifies. - Toss and Serve
Pour the vinaigrette over the salad and toss thoroughly until every bite is coated. Serve immediately or within 1 hour for peak texture and flavor.
Pro Tips to Perfect Your Brussels Kale Salad
To make your brussels kale salad truly stand out, follow these expert tips:
- Use a mandoline for ultra-thin, even Brussels sprout slices.
- Don’t skip massaging the kale — it makes a major difference in tenderness.
- Toast the pecans just before using for the best aroma and crunch.
- Add apples last to prevent browning and keep their crispness.
- Make ahead wisely: Prep individual components ahead of time, but toss everything together right before serving.
Creative Pairings & Flavor Variations
Want to customize or serve your brussels kale salad alongside other dishes? Here are some great options:
- Serve With: Roasted chicken, pork tenderloin, or butternut squash soup.
- Add Grains: Toss in farro or quinoa for a hearty, grain-based lunch.
- Go Vegan: Omit bacon and cheese, add roasted chickpeas or avocado.
- Spice It Up: Add a pinch of chili flakes to the dressing or sprinkle with cayenne-roasted pecans.
- Make It Holiday-Friendly: Add pomegranate seeds or shaved fennel for festive flair.
Seasonal Shoutout: A Fall & Winter Staple
This brussels kale salad is especially suited for fall and winter when hearty greens and apples are at their best. It pairs beautifully with seasonal mains and offers a refreshing break from heavier dishes. It’s also a perfect addition to holiday tables — vibrant, flavorful, and easy to prepare in advance without losing texture or taste.
Whether you’re serving it for Thanksgiving or simply need a salad that satisfies, this brussels kale salad hits every mark — fresh, savory, sweet, and satisfying.
The Final Verdict on This Bold Brussels Kale Salad
If you’re searching for a vibrant, hearty dish that stands up to the season while still delivering balanced nutrition, this brussels kale salad is the answer. It’s proof that salads don’t have to be boring or relegated to summer menus. With a deeply satisfying combination of textures and flavors — from crispy bacon and toasted pecans to sharp cheddar and tangy vinaigrette — this salad belongs at your dinner table, holiday feast, or weekly meal prep lineup.
It’s flexible, prep-friendly, and guaranteed to impress — whether you’re feeding veggie skeptics or looking to add more greens to your rotation. Once you try this brussels kale salad, you’ll wonder how you ever got through fall without it.
Frequently Asked Questions About Brussels Kale Salad
How far in advance can I prepare brussels kale salad?
You can prep most of the ingredients for brussels kale salad up to 3 days in advance. Shred the Brussels sprouts and kale, toast the pecans, cook the bacon, and make the vinaigrette ahead of time. However, wait to slice the apples and toss everything together until just before serving to preserve texture and freshness.
Can I make this brussels kale salad vegetarian?
Absolutely! To make a vegetarian version of brussels kale salad, simply omit the bacon and substitute the bacon fat in the dressing with an extra tablespoon of olive oil or a neutral oil like avocado. You’ll still get bold flavors from the sharp cheddar, pecans, and vinaigrette.
What type of kale works best for this salad?
Tuscan kale (also known as lacinato or dinosaur kale) is preferred for brussels kale salad because of its tender texture and mild flavor, which pairs well with the Brussels sprouts. However, curly kale can also be used — just be sure to massage it well to break down the toughness.
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brussels kale salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Brussels Kale Salad combines shaved Brussels sprouts, ribbons of kale, tart apples, sharp cheddar, crispy bacon, and toasted pecans tossed in a tangy vinaigrette. It’s the perfect balance of fresh, hearty, savory, and sweet—ideal for fall gatherings or healthy weekday meals.
Ingredients
- 1 lb Brussels sprouts
- 1 large bunch kale (any variety)
- 4 tablespoons extra virgin olive oil (divided)
- Salt and pepper to taste
- 1 Granny Smith apple (diced or julienned)
- 1/3 cup pecans (toasted and roughly chopped)
- 1/4 cup dried cranberries
- 6 ounces extra sharp cheddar cheese (diced)
- 5 strips of bacon (cooked and crumbled, bacon fat reserved)
- 1 small shallot (minced)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon reserved bacon fat (liquified)
Instructions
- Clean the Brussels sprouts, removing any brown leaves, and shave them thinly using a mandoline or knife.
- Remove kale stems, roll the leaves, and slice into ribbons.
- Add Brussels sprouts and kale to a bowl, drizzle with 1 tablespoon olive oil, and massage with salt until slightly softened.
- Add diced apples, chopped pecans, dried cranberries, cheddar cheese, and bacon to the bowl.
- In a small bowl, whisk together shallot, apple cider vinegar, mustard, honey, salt, and pepper.
- Slowly whisk in remaining olive oil and warm bacon fat until dressing emulsifies.
- Pour dressing over the salad and toss thoroughly to combine.
- Serve immediately for best texture and flavor.
Notes
- Use a mandoline for evenly shaved Brussels sprouts.
- Don’t cut the apples until just before serving to prevent browning.
- To make it vegetarian, omit bacon and use neutral oil instead of bacon fat.
- Prep components up to 3 days ahead and assemble before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-cook (assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 11 g
- Sodium: 363 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.02 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 43 mg
