Brussels Sprout, Kale and Apple Salad with Bacon
A crisp Brussels sprout and kale salad with tart apple, bacon, cheddar, pecans, cranberries, and cider vinaigrette.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 40 minutes
Ingredients
Ingredients
- 1 lb Brussels sprouts trimmed and thinly sliced
- 1 large bunch kale stems removed and thinly sliced
- 4 tablespoons extra virgin olive oil divided
- salt and pepper to taste
- 1 large Granny Smith apple diced or julienned
- ⅓ cup pecans toasted and roughly chopped
- ¼ cup dried cranberries
- 6 ounces extra sharp cheddar cheese diced
- 5 strips bacon cooked and crumbled; fat reserved
- 1 small shallot minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon reserved bacon fat warmed if solid
Instructions
Instructions
- Trim the Brussels sprouts and slice or shave them very thinly; add them to a large bowl.
- Remove kale stems, roll the leaves, slice them into ribbons, and add them to the bowl.
- Drizzle the greens with 1 tablespoon olive oil, season with salt, and massage until coated and slightly softened.
- Add the apple, toasted pecans, cranberries, cheddar, and crumbled bacon.
- Whisk shallot, vinegar, Dijon, honey, salt, and pepper; slowly whisk in the remaining olive oil and bacon fat.
- Pour the vinaigrette over the salad, toss thoroughly, adjust seasoning, and serve.
Notes
For advance preparation, keep the dressing, bacon, greens, toppings, and cheese separate until serving.