Brussels Kale Salad combines the earthy flavors of Brussels sprouts and kale with the sharpness of cheddar, the crunch of toasted pecans, and the sweetness of dried cranberries. Topped off with crispy bacon and a tangy vinaigrette, this salad is a perfect balance of healthy and indulgent ingredients. Whether you’re looking for a side dish for Thanksgiving or a nutritious meal anytime, this recipe is sure to impress. The hearty greens and robust toppings create a salad that’s both filling and packed with flavor.
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Why This Brussels Kale Salad is a Must-Try
This Brussels Kale Salad is an easy-to-make recipe that’s bursting with flavor. With its mix of raw vegetables and fruits, it strikes the perfect balance between healthy and indulgent. The crispy bacon and sharp cheddar cheese elevate the salad, making it a standout on any table. Not only is it nutritious, but it’s also versatile and can be prepared ahead of time, saving you precious minutes when you’re ready to serve. Massaging the kale and Brussels sprouts ensures they become tender, creating a satisfying texture that even veggie skeptics will enjoy.
Ingredients for Brussels Kale Salad
To make this Brussels Kale Salad, you’ll need the following ingredients. Each one plays a crucial role in building the salad’s unique flavor profile:
- Brussels Sprouts: These provide a crunchy, earthy base for the salad and are packed with vitamins and fiber.
- Kale: Adds a nutrient-dense element, offering a slightly bitter flavor that pairs beautifully with the sweetness of apples.
- Apples: Choose a variety like Granny Smith for tartness or Honey Crisp for sweetness, adding a crisp texture to the salad.
- Sharp Cheddar: Aged cheddar brings a rich, sharp flavor that complements the other ingredients.
- Bacon: Crispy bacon introduces a savory crunch that balances the salad’s freshness.
- Pecans: Toasted pecans provide a nutty crunch and enhance the salad’s depth of flavor.
- Dried Cranberries: These add a touch of sweetness and a pop of color.
- Shallot, Apple Cider Vinegar, Dijon Mustard, Honey, Olive Oil, and Bacon Fat: These ingredients make up the tangy vinaigrette that brings all the components together.
Alternative Ingredient Suggestions
If you’re looking for variations or need substitutes, consider these alternatives:
- Kale: If you prefer a milder flavor, swap kale for spinach or arugula.
- Apples: Pears or pomegranate seeds can replace apples, offering a different but equally delightful sweetness.
- Bacon: For a vegetarian version, substitute bacon with roasted chickpeas or a plant-based bacon alternative.
Step-by-Step Instructions for Brussels Kale Salad
- Prepare the Brussels Sprouts: Clean and remove any damaged leaves from the Brussels sprouts. Slice them as thinly as possible using a sharp knife or mandoline. Add them to a large mixing bowl.
- Prep the Kale: Remove the stems from the kale, stack the leaves, and roll them up. Slice them into thin ribbons and add them to the bowl with the Brussels sprouts.
- Massage the Greens: Drizzle a tablespoon of olive oil over the kale and Brussels sprouts. Sprinkle with salt and massage the greens with your hands until they soften and reduce in volume.
- Add the Toppings: Toss in the diced apples, toasted pecans, dried cranberries, crumbled cheddar cheese, and crispy bacon.
- Make the Vinaigrette: In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly pour in the remaining olive oil and bacon fat while whisking continuously to create an emulsified dressing.
- Combine the Salad: Pour the vinaigrette over the salad and toss everything together until well coated. Serve immediately for the freshest flavors.
Tips & Tricks for the Perfect Brussels Kale Salad
- Shave the Brussels Sprouts: For the best texture, use a mandoline slicer to shave the Brussels sprouts thinly. This will help them absorb the dressing and become tender.
- Don’t Cut the Apples Too Early: To maintain their crispness, only dice the apples right before serving.
- Customize the Dressing: If you prefer a lighter dressing, you can replace the bacon fat with a neutral oil like vegetable oil. Serve the bacon on the side for a vegetarian-friendly version.
- Make Ahead: Prepare the salad components in advance. Store the dressing, bacon, pecans, cranberries, and cheese separately and refrigerate. When ready to serve, simply assemble the salad and toss with the dressing.
Pairing Ideas and Variations
This Brussels Kale Salad pairs beautifully with a variety of main dishes. Serve it alongside roasted chicken, turkey, or even a rich, cheesy pasta. You can also make it heartier by adding roasted butternut squash or quinoa for extra texture and flavor. For a lighter option, enjoy it as a standalone meal with a side of fresh bread.
Storage Tips
If you have leftovers, store the salad without the dressing in an airtight container for up to 2 days. The dressing can be refrigerated for up to 5 days. However, it’s best to add the dressing just before serving to prevent the greens from becoming soggy.
Why Brussels Kale Salad is the Perfect Fall Dish
Brussels Kale Salad is a great way to celebrate fall’s bounty. With its combination of hearty greens, tart apples, and crispy bacon, it captures the essence of autumn flavors. The added benefits of this salad being both light and satisfying make it a perfect choice for Thanksgiving, potlucks, or any family gathering. It’s an excellent way to enjoy seasonal produce while still indulging in the rich, comforting tastes of the season.
Conclusion
In conclusion, Brussels Kale Salad is a delightful and nutritious option for any occasion. Whether you’re hosting a holiday gathering or craving a healthy yet indulgent meal, this salad will surely impress with its mix of fresh vegetables, savory bacon, sharp cheddar, and sweet apples. The flavors and textures work harmoniously, creating a satisfying dish that’s not only delicious but also packed with nutrients. With its versatility and ease of preparation, it’s a recipe that’s sure to become a regular part of your meal rotation. Enjoy the vibrant combination of flavors and feel good about what you’re eating!
FAQ
1. Can I make Brussels Kale Salad ahead of time?
Yes, you can prepare the components of the salad in advance. Store the shaved Brussels sprouts, sliced kale, toasted pecans, diced cheddar, and bacon separately in airtight containers. The dressing can be made ahead and refrigerated for up to 5 days. When you’re ready to serve, simply assemble the salad and toss with the dressing.
2. Can I substitute the bacon in this salad?
If you’re looking for a vegetarian option or need to avoid bacon, you can substitute the bacon with roasted chickpeas or a plant-based bacon alternative. The bacon fat in the dressing can also be replaced with olive oil or another neutral oil.
3. How do I store leftover Brussels Kale Salad?
Store leftover salad components separately. Keep the salad without dressing in an airtight container in the refrigerator for up to 2 days. The dressing should also be stored separately and can last for up to 5 days. When serving, just toss everything together for a fresh taste.
More Relevant Recipes
PrintBrussels Kale Salad
This Brussels Kale Salad with bacon, sharp cheddar, and apples is a deliciously healthy dish perfect for fall or any occasion. The combination of earthy Brussels sprouts, hearty kale, crispy bacon, and the sweetness of apples makes this salad both satisfying and flavorful.
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 (peeling optional)
- 1/3 cup toasted pecans, 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, warmed up to liquify if solid
Instructions
- Clean and remove any brown or yellow leaves from the Brussels sprouts, then slice them as thinly as possible. Add them to a large bowl.
- Remove the tough stems from the kale, stack the leaves, and slice them into thin ribbons. Add them to the bowl with the Brussels sprouts.
- Drizzle 1 tablespoon of olive oil over the greens, sprinkle with salt, and massage the kale and Brussels sprouts until softened.
- Add the diced apples, toasted pecans, dried cranberries, cheddar cheese, and crumbled bacon to the bowl.
- In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly stream in the remaining olive oil and bacon fat while whisking to emulsify the dressing.
- Pour the vinaigrette over the salad and toss to combine. Serve immediately.
Notes
- Use a mandoline slicer to shave the Brussels sprouts for best results.
- Don’t cut the apple until right before serving to maintain its crispness.
- For a vegetarian version, replace the bacon with roasted chickpeas or a plant-based alternative.
- Prepare the dressing ahead of time and store in the refrigerator for up to 5 days.
- If preparing in advance, store the salad components separately and combine just before serving to keep the greens fresh.
