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.

Brussels Kale Salad with Apple, Cheddar & Bacon

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

Scale

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)

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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