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Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon Delight

A vibrant and nutritious Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Brussels Sprouts Larger sprouts are preferred for easier shredding.
  • 4 cups Lacinato Kale Ideal for its texture.
  • 1 large Granny Smith Apple Substitute with Honey Crisp for sweetness.
  • 1/2 cup Toasted Pecans Can be swapped with walnuts or almonds.
  • 1/4 cup Dried Cranberries Ensure freshness; can replace with dried cherries.
  • 1 cup Diced Extra Sharp Cheddar Cheese Trader Joe's Unexpected Cheddar recommended.
  • 4 slices Bacon Use regular sliced bacon.
For the Vinaigrette
  • 3 tablespoons Extra Virgin Olive Oil High-quality for enhanced flavor.
  • 1 finely minced Shallot Adds mild onion flavor.
  • 2 tablespoons Apple Cider Vinegar Provides necessary acidity.
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Honey A touch of sweetness.
  • to taste Salt
  • to taste Pepper

Equipment

  • Mandoline
  • Large Salad Bowl
  • small bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Clean approximately 1 pound of Brussels sprouts, removing any discolored outer leaves. Slice them thinly to about 1/8 inch in thickness.
  2. Remove the tough stems from 4 cups of Lacinato kale, roll the leaves tightly, and slice them into thin ribbons.
  3. Drizzle 2 tablespoons of extra virgin olive oil over the kale and Brussels sprouts, sprinkle with a pinch of salt, and massage the greens for 2-3 minutes until they soften.
  4. Chop 1 large Granny Smith apple into bite-sized pieces and add it to the greens. Toss in 1/2 cup of toasted pecans, 1/4 cup of dried cranberries, and 1 cup of diced cheddar cheese. Crumble 4 slices of bacon and mix well.
  5. Whisk together 1 finely minced shallot, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey. Gradually add 3 tablespoons of extra virgin olive oil and whisk until emulsified.
  6. Pour the vinaigrette over the salad mixture and toss gently to combine before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 32gProtein: 9gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 150IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Store assembled salad in an airtight container for up to 3 days, keeping dressing separate until serving. Avoid freezing for best results.

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