This Brussels Sprout Kale Salad with Beef Bacon & Cheddar is a fresh, colorful, and satisfying salad that brings together some of the best flavors of fall. Crisp Brussels sprouts, tender kale, sweet Granny Smith apple, tart dried cranberries, toasted pecans, sharp cheddar cheese, and smoky beef bacon create a delicious balance of textures and flavors in every bite.
The salad is finished with a homemade apple cider vinaigrette made with Dijon mustard, honey, shallots, extra virgin olive oil, and reserved beef bacon fat. The dressing adds a tangy, slightly sweet flavor that complements the earthy greens and rich ingredients without overpowering them.
Perfect for Thanksgiving, holiday dinners, fall gatherings, or everyday lunches, this salad offers a refreshing alternative to heavier side dishes. It is also easy to prepare ahead, making it a practical choice when you want something impressive without spending hours in the kitchen.
Whether you serve it alongside roasted turkey, baked chicken, or your favorite main course, this Brussels sprout and kale salad is a wonderful way to add freshness, color, and satisfying flavor to your table.
Why You’ll Love This Brussels Sprout Kale Salad
There are plenty of reasons to make this salad, especially during the fall and winter months.
1. A delicious balance of flavors
Earthy Brussels sprouts and kale provide a hearty green base, while the Granny Smith apple brings crispness and a touch of tart sweetness. Dried cranberries add fruity flavor, sharp cheddar contributes richness, and beef bacon provides a smoky, savory finish.
2. Perfect for fall and Thanksgiving
The ingredients work beautifully with classic autumn meals. Serve this salad at Thanksgiving, Christmas dinner, family gatherings, or weekend dinners when you want a colorful side dish.
3. Homemade dressing with bold flavor
The apple cider vinegar, Dijon mustard, honey, shallot, olive oil, and reserved beef bacon fat come together to create a flavorful dressing. Its tangy and slightly sweet character helps bring all the ingredients together.
4. Easy to prepare ahead
You can slice the Brussels sprouts and kale in advance and prepare the dressing separately. This makes assembling the salad much easier when you are preparing several dishes for a holiday meal.
5. Flexible enough for different occasions
Serve it as a side salad, enjoy it for lunch, or add roasted chicken or salmon to turn it into a more substantial main dish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6
- Course: Appetizer, Salad, Side Dish
- Cuisine: American, Thanksgiving
- Calories: Approximately 420 per serving
Ingredients for Brussels Sprout Kale Salad with Beef Bacon & Cheddar
This recipe combines fresh vegetables, fruit, cheese, nuts, and a homemade vinaigrette. Each ingredient adds something different to the finished salad.
For the Salad
1. Brussels sprouts — 1 pound
Brussels sprouts provide a crisp, slightly earthy base. Remove any wilted outer leaves, wash them well, and slice them thinly. Shaving the sprouts into fine pieces makes them easier to eat raw and helps them absorb the dressing.
2. Kale — 1 large bunch
Use any variety of kale you prefer. Remove the tough stems and slice the leaves into thin ribbons. Massaging the kale with olive oil and salt helps soften its texture and makes it more pleasant to eat in a raw salad.
3. Extra virgin olive oil — 4 tablespoons, divided
One tablespoon is used to massage the greens, while the remaining three tablespoons are whisked into the dressing. Olive oil adds richness and helps distribute the vinaigrette throughout the salad.
4. Salt and black pepper — to taste
Season the greens and dressing to your preference. Since the beef bacon and cheddar already contribute saltiness, start with a small amount and adjust after tossing the salad.
5. Granny Smith apple — 1
Dice or julienne one Granny Smith apple. Its crisp texture and tart flavor complement the sweet cranberries and rich cheddar. Peeling is optional, so you can leave the skin on for extra color and texture.
6. Pecans — ⅓ cup
Toast the pecans and roughly chop them before adding them to the salad. They provide a nutty flavor and a satisfying crunch that contrasts with the tender kale and shaved Brussels sprouts.
7. Dried cranberries — ¼ cup
Dried cranberries contribute a sweet-tart flavor that works particularly well with the apple and sharp cheddar.
8. Extra sharp cheddar cheese — 6 ounces
Cut the cheddar into small cubes. Extra sharp cheddar gives the salad a bold, savory flavor that balances the fresh greens and fruity ingredients.
9. Beef bacon — 5 strips
Cook the beef bacon until crisp, then crumble it into small pieces. Reserve one tablespoon of the rendered fat for the dressing. The bacon provides smoky flavor and savory crunch.
For the Apple Cider Vinaigrette
1. Shallot — 1 small
Mince the shallot finely so its mild onion flavor blends evenly into the dressing.
2. Apple cider vinegar — 2 tablespoons
Apple cider vinegar gives the vinaigrette a bright, tangy flavor that balances the richness of the cheese, pecans, olive oil, and beef bacon.
3. Dijon mustard — 1 tablespoon
Dijon mustard adds a gentle sharpness and helps the dressing emulsify when combined with the oil and other ingredients.
4. Honey — 2 teaspoons
Honey softens the acidity of the vinegar and complements the apple and cranberries.
5. Reserved beef bacon fat — 1 tablespoon
Warm the reserved fat if it has solidified. Whisking it into the dressing adds smoky, savory depth and ties the vinaigrette to the beef bacon in the salad.
6. Extra virgin olive oil — 3 tablespoons
Whisk the olive oil into the dressing gradually to help create a smooth, evenly combined vinaigrette.
7. Salt and black pepper — to taste
Season the dressing carefully, keeping in mind the saltiness of the beef bacon and cheddar.
Kitchen Tools You’ll Need
You do not need specialized equipment to make this salad. A few everyday kitchen tools are enough.
- Large mixing bowl: For combining the greens and tossing the finished salad.
- Mandoline slicer or sharp knife: For thinly slicing the Brussels sprouts.
- Cutting board: For preparing the kale, apple, shallot, cheese, and pecans.
- Measuring cups and spoons: For measuring the dressing ingredients accurately.
- Whisk: For emulsifying the vinaigrette.
- Small mixing bowl: For preparing the dressing.
- Skillet: For cooking the beef bacon and toasting the pecans.
A mandoline can make slicing Brussels sprouts faster and more uniform. If you use one, handle it carefully and use its safety guard whenever possible.
How to Make Brussels Sprout Kale Salad with Beef Bacon & Cheddar
Follow these steps to prepare the salad and its homemade dressing.
Step 1: Prepare the Brussels Sprouts
Start by cleaning the Brussels sprouts. Remove any damaged or wilted outer leaves, then rinse and dry them thoroughly.
Trim the ends if needed and slice the sprouts very thinly with a sharp knife or mandoline. The goal is to create fine shreds rather than large chunks.
Transfer the shaved Brussels sprouts to a large mixing bowl.
Thinly sliced Brussels sprouts are easier to combine with kale and allow the dressing to coat more of the surface. Drying them well also helps prevent excess water from diluting the vinaigrette.
Step 2: Prepare the Kale
Wash the kale and pat it dry. Remove the tough central stems, which can be fibrous and less pleasant to eat raw.
Stack or roll the leaves into a compact bundle and slice them into thin ribbons. Add the prepared kale to the bowl with the Brussels sprouts.
You can use curly kale or another variety you enjoy. The most important thing is to remove the tough stems and cut the leaves into manageable pieces.
Step 3: Massage the Greens
Drizzle one tablespoon of extra virgin olive oil over the Brussels sprouts and kale. Add a small pinch of salt.
Using clean hands, gently massage the greens until the kale begins to soften. This step helps reduce the toughness of the kale and makes the salad easier to eat.
Avoid crushing the vegetables. You want the greens to soften slightly while retaining their fresh texture.
Once the greens are evenly coated, set the bowl aside while you prepare the remaining ingredients.
Step 4: Cook the Beef Bacon
Place the beef bacon in a skillet and cook according to the package directions until it reaches your preferred level of crispness.
Transfer the cooked strips to a plate and allow them to cool slightly. Once they are cool enough to handle, crumble or chop them into small pieces.
Reserve one tablespoon of the rendered beef bacon fat for the dressing. If the fat becomes solid as it cools, gently warm it until it is liquid again before measuring and using it.
Keep the cooked bacon separate until you are ready to assemble the salad. This helps preserve its texture.
Step 5: Toast the Pecans
If your pecans are not already toasted, place them in a dry skillet over medium-low heat.
Stir frequently and toast them until they become fragrant. Watch them closely because nuts can burn quickly.
Remove the pecans from the skillet and let them cool. Roughly chop them before adding them to the salad.
Toasting brings out the pecans’ nutty flavor and adds extra depth to the finished dish. Allowing them to cool before mixing also helps preserve their crunch.
Step 6: Prepare the Apple and Other Mix-Ins
Dice or julienne the Granny Smith apple into small, bite-sized pieces. You can leave the peel on or remove it, depending on your preference.
Cut the extra sharp cheddar into small cubes if it has not already been prepared. Measure the dried cranberries and roughly chopped toasted pecans.
Add the apple, pecans, dried cranberries, cheddar cubes, and crumbled beef bacon to the bowl containing the massaged greens.
Gently toss everything together to distribute the ingredients throughout the salad.
For the best texture, avoid crushing the apple or breaking the cheddar into very small pieces.
Step 7: Make the Apple Cider Vinaigrette
In a small mixing bowl, combine the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.
Whisk until the honey and mustard are incorporated.
Slowly drizzle in the remaining three tablespoons of olive oil while continuing to whisk. Add the reserved tablespoon of warmed beef bacon fat and whisk again until the dressing is emulsified.
Taste the vinaigrette and adjust the seasoning if necessary.
The finished dressing should be tangy, lightly sweet, and savory, with the shallot and Dijon adding extra flavor. If the bacon fat starts to solidify, gently warm the dressing just enough to make it pourable, then whisk again before using.
Step 8: Dress the Salad and Serve
Pour the dressing over the salad and toss gently until the Brussels sprouts, kale, apple, pecans, cranberries, cheddar, and beef bacon are evenly coated.
Taste a small portion and adjust the salt and pepper if needed.
Serve the salad fresh for the best combination of crisp greens, crunchy pecans, juicy apple, creamy cheddar, and smoky beef bacon.
If preparing the salad for a gathering, you can keep the greens, toppings, and dressing separate until shortly before serving. This helps the ingredients retain their individual textures.
Tips for the Best Brussels Sprout and Kale Salad
A few simple techniques can make a noticeable difference in the flavor and texture of this recipe.
Slice the Brussels Sprouts Thinly
Thinly shaved Brussels sprouts are easier to eat raw and mix more evenly with the kale. If you are using a knife, take your time and aim for slices of similar thickness.
Massage the Kale Before Adding the Toppings
Massaging kale with olive oil and a little salt softens its leaves. Do this before adding the cheese, fruit, nuts, and bacon so you can work the greens without crushing the other ingredients.
Dry the Greens Thoroughly
Excess water can dilute the dressing and make the salad less flavorful. After washing the kale and Brussels sprouts, dry them well before assembling the dish.
Toast the Pecans Carefully
Toasted pecans add a deeper, nuttier flavor than raw pecans. Use moderate heat and stir often so they toast evenly without burning.
Reserve the Beef Bacon Fat
The reserved fat is an important part of the original dressing. It adds savory flavor and connects the vinaigrette to the smoky beef bacon in the salad.
Measure one tablespoon after cooking the bacon, and warm it gently if it becomes solid.
Balance the Dressing Before Tossing
Taste the vinaigrette before adding it to the salad. The apple cider vinegar provides acidity, honey adds sweetness, and Dijon contributes sharpness. Adjust the seasoning gradually rather than adding too much salt at once.
Dress the Salad Just Before Serving
For the freshest texture, toss the salad with the dressing shortly before serving. This helps the apple remain crisp and prevents the greens and pecans from becoming unnecessarily soft.
Ingredient Substitutions and Variations
This salad is easy to adapt while keeping its autumn-inspired flavor profile.
Swap the Beef Bacon
If you prefer another protein, the original recipe suggests using smoked chicken strips or turkey bacon instead of beef bacon.
Keep in mind that different substitutes may release different amounts of fat. If you do not have enough rendered fat for the dressing, you may need to adjust the dressing separately rather than assuming the substitute will provide the same quantity.
Try a Different Apple
Granny Smith apples are especially useful because their tartness balances the richness of the cheese and dressing. If you prefer a sweeter salad, you can use another crisp apple variety.
Choose an apple that holds its shape when diced or julienned.
Use Your Favorite Kale Variety
The recipe works with any variety of kale. Remove the tough stems and slice the leaves into ribbons before massaging them.
Different varieties may have slightly different textures, so massage the greens until they soften without becoming mushy.
Adjust the Nuts
Pecans contribute a warm, nutty flavor and a pleasant crunch. If you have a different preferred nut, you can experiment with a similar amount, keeping in mind that the taste will change.
For a nut-free version, omit the pecans. The salad will lose some of its crunch, but the other ingredients will still provide plenty of flavor and texture.
Choose Your Preferred Cheddar
Extra sharp cheddar gives this salad a bold flavor. A milder cheddar can be used if you prefer a more subtle cheese taste.
Cut the cheese into bite-sized cubes so that it remains distinct throughout the salad.
Adjust the Sweetness
The two teaspoons of honey balance the vinegar in the dressing. If you prefer a more tangy vinaigrette, use a little less honey; if you prefer a sweeter dressing, adjust gradually to taste.
What to Serve with Brussels Sprout Kale Salad
This salad is versatile enough to accompany a range of meals, particularly fall and winter dishes.
Thanksgiving and Holiday Meals
Serve it alongside roasted turkey, stuffing, mashed potatoes, or roasted vegetables. The crisp greens and tangy dressing offer a refreshing contrast to rich holiday dishes.
Roasted Chicken
Pair the salad with roasted or baked chicken for a satisfying lunch or dinner. You can also add sliced roasted chicken directly to the salad to make it a more substantial meal.
Salmon
Roasted or baked salmon works well with the apple, mustard, and vinegar flavors. Add the cooked salmon on top of a serving of salad for an easy main dish.
Soup and Bread
Serve a smaller portion with a bowl of vegetable soup or another favorite soup, plus crusty bread. The salad adds fresh texture to a comforting meal.
Everyday Lunches
Enjoy a serving as part of a lunch spread with sandwiches, roasted vegetables, or leftover chicken. If you plan to pack it for later, store the dressing separately and toss everything together shortly before eating.
Make-Ahead Instructions
This recipe is particularly useful for entertaining because several components can be prepared in advance.
Prepare the Greens Ahead
Shave the Brussels sprouts and slice the kale up to three days in advance.
Store the prepared greens in the refrigerator with a damp paper towel, as suggested in the original recipe. Keep them in a suitable covered container and avoid adding the dressing until you are ready to serve.
Prepare the Dressing Ahead
The dressing can be made up to five days in advance according to the original recipe notes.
Refrigerate it in a sealed container. Because the dressing contains olive oil and reserved beef bacon fat, it may thicken or become cloudy when chilled.
Before serving, bring it toward room temperature and gently warm it if necessary to liquefy the bacon fat. Whisk thoroughly to recombine the ingredients before tossing it with the salad.
Prepare the Toppings Separately
You can cook and crumble the beef bacon, toast the pecans, and cube the cheddar ahead of time. Store the components separately in appropriate covered containers in the refrigerator where applicable.
For the freshest result, prepare or cut the apple close to serving time, since cut apples can discolor when exposed to air.
Assemble Before Serving
When you are ready to serve, combine the greens and toppings, add the dressing, and toss gently.
Keeping the components separate until the last moment helps the salad maintain its contrast of crisp greens, crunchy nuts, and savory bacon.
Storage Instructions
This salad is best served fresh after the dressing has been added. The greens gradually soften as they sit in the vinaigrette, while the pecans may lose some of their crunch.
For better results, store any undressed components separately and combine only the amount you plan to eat.
Refrigerate leftover dressed salad promptly in a covered container. Its texture will change over time, particularly because of the dressing and cut apple, so use your judgment about freshness and discard it if it develops an unusual smell, appearance, or texture.
Keep any remaining dressing in a sealed container in the refrigerator, following the make-ahead guidance above. Bring it toward room temperature and whisk before serving.
Frequently Asked Questions
Can I make Brussels Sprout Kale Salad ahead of time?
Yes. You can shave the Brussels sprouts and slice the kale up to three days ahead. The dressing can also be prepared in advance and stored in the refrigerator for up to five days, according to the original recipe notes.
For the best texture, keep the dressing and toppings separate and assemble the salad shortly before serving.
Do I have to cook the Brussels sprouts?
No. This recipe uses thinly sliced raw Brussels sprouts. Shaving them into fine pieces makes them easier to eat and allows them to mix well with the kale and dressing.
Why should I massage the kale?
Massaging the kale with olive oil and salt helps soften the leaves and improves their texture in a raw salad. It also helps the greens become more evenly coated before the other ingredients are added.
Can I use turkey bacon instead of beef bacon?
Yes. Turkey bacon or smoked chicken strips are suggested alternatives in the original recipe. However, they may not produce the same amount of rendered fat, so the dressing may need to be adjusted if you do not have the required tablespoon of reserved fat.
Can I make the salad without pecans?
Yes. You can omit the pecans if you prefer not to use nuts. The salad will have less crunch, but the Brussels sprouts, kale, apple, cranberries, cheddar, and beef bacon will still provide plenty of texture.
What kind of apple works best?
The recipe calls for a Granny Smith apple. Its tart flavor provides a nice contrast to the sweet cranberries, rich cheddar, and savory bacon.
You can leave the peel on or remove it according to your preference.
Can I serve this salad as a main dish?
Yes. The original recipe suggests topping the salad with roasted chicken or salmon for a protein-packed main dish. Serve it as a side salad or increase the portion and add your preferred protein.
Is this salad suitable for Thanksgiving?
Absolutely. Its seasonal ingredients, colorful appearance, and balance of sweet, tart, smoky, and savory flavors make it a natural addition to a Thanksgiving menu.
It also pairs well with roasted turkey, stuffing, and other traditional holiday dishes.
What makes the dressing different from a basic vinaigrette?
This dressing combines apple cider vinegar, Dijon mustard, honey, shallot, olive oil, and reserved beef bacon fat. The vinegar adds brightness, the honey balances the acidity, and the bacon fat contributes a savory, smoky note.
How can I keep the salad crisp?
Dry the greens thoroughly, store prepared ingredients separately, and wait to add the dressing until shortly before serving. Keep the toasted pecans separate as well if you want to preserve their crunch.
Nutrition Information
The original recipe provides the following estimated nutrition information per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 6 g |
Nutrition disclaimer: These values are estimates and may vary depending on the brands used, ingredient quantities, and preparation methods.
Final Thoughts
Brussels Sprout Kale Salad with Beef Bacon & Cheddar is a flavorful way to bring fresh greens and classic fall ingredients together. The shaved Brussels sprouts and kale create a hearty base, while Granny Smith apple, dried cranberries, toasted pecans, and sharp cheddar add layers of flavor and texture.
Crispy beef bacon and a homemade apple cider vinaigrette make the salad feel satisfying without losing its fresh, bright character. Since the greens and dressing can be prepared ahead, it is also a convenient choice for holiday cooking and busy weeknight meals.
Serve it at Thanksgiving, pair it with roasted chicken or salmon, or enjoy it as a colorful lunch. With its combination of crisp vegetables, fruit, cheese, nuts, and savory dressing, this salad is an excellent addition to your fall recipe collection.
Recipe Card: Brussels Sprout Kale Salad with Beef Bacon & Cheddar
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 420 per serving
Ingredients
For the salad:
- 1 lb Brussels sprouts
- 1 large bunch kale, any variety
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1 Granny Smith apple, diced or julienned
- ⅓ cup toasted pecans, roughly chopped
- ¼ cup dried cranberries
- 6 ounces extra sharp cheddar cheese, diced
- 5 strips beef bacon, cooked and crumbled
For the dressing:
- 1 small shallot, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon reserved beef bacon fat, warmed if solid
- Salt and pepper, to taste
Instructions
- Clean the Brussels sprouts, remove wilted leaves, and thinly slice them. Transfer to a large mixing bowl.
- Remove the tough stems from the kale, slice the leaves into ribbons, and add them to the bowl.
- Drizzle the greens with 1 tablespoon olive oil and a little salt. Massage until the kale softens.
- Cook the beef bacon until crisp, crumble it, and reserve 1 tablespoon of the rendered fat.
- Toast the pecans in a dry skillet over medium-low heat until fragrant. Cool and roughly chop.
- Add the diced or julienned apple, toasted pecans, dried cranberries, cheddar, and crumbled beef bacon to the greens.
- In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Slowly whisk in the remaining 3 tablespoons olive oil and the reserved beef bacon fat until the dressing is emulsified.
- Pour the dressing over the salad and toss gently until evenly coated.
- Serve fresh.
Notes
- Shave the Brussels sprouts and slice the kale up to three days ahead; store with a damp paper towel in the refrigerator.
- The dressing can be prepared up to five days ahead. Refrigerate in a sealed container and bring toward room temperature before using.
- Smoked chicken strips or turkey bacon can replace beef bacon, although the amount of rendered fat may differ.
- Add roasted chicken or salmon to make the salad a more substantial main dish.
- The salad is best served fresh after dressing.
Nutrition per serving: 420 calories, 18 g protein, 35 g carbohydrates, 22 g fat, 4 g fiber, and 6 g sugar. Values are estimates and may vary.