I plated a crisp kale and shredded Brussels sprout salad studded with tart apples, sharp cheddar, smoky bacon and pecans that will make your Thanksgiving spread the one everyone asks about.

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I am obsessed with the raw, razor crunch of shredded Brussels sprouts in this salad. I love how each forkful snaps and sings, carrying bright bitterness that cuts through everything.

The bacon is my secret applause, salty and crisp, scattering little islands of joy across the greens. And I love the hits of acid and sweetness that keep the whole thing skipping across tongue.

I call it punchy, unapologetic salad energy, textural, loud, and perfect when I want substance on my plate. I bring it to every fall dinner and watch it disappear, fast.

No leftovers. My favorite fall flex.

Ingredients

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Brussels sprouts: crunchy, slightly bitter, makes the salad feel hearty and fresh.
Kale: tough, leafy base that holds dressing and gives serious green power.
Granny Smith apple: tart snap, keeps things bright — toss with lemon so it won’t brown.
Sharp cheddar: salty, creamy pockets that cut through the greens and add comfort.
Bacon: smoky, crispy bites that turn this into something you’ll actually crave.
Pecans: toasted crunch and buttery notes, plus a nice nutty contrast.
Red onion or shallot: sharp zing that wakes up every bite without overpowering.
Lemon juice: keeps apples fresh and adds a clean, citrusy lift.
Olive oil: smooth mouthfeel and helps everything come together tastewise.
Apple cider vinegar: tangy backbone that balances the sweeter bits.
Dijon mustard: little spicy edge that makes the dressing interesting.
Honey or maple syrup: soft sweetness that rounds out the tart and salty.
Salt: pulls out flavors, don’t skip it — start light.
Black pepper: just enough heat to keep things lively.

Ingredient Quantities

1 pound Brussels sprouts, trimmed and very thinly sliced or shredded

4 cups kale, stems removed and chopped or torn into bite sized pieces

1 large Granny Smith apple, cored and thinly sliced or julienned

4 ounces sharp cheddar, shredded (about 1 cup)

6 slices bacon, cooked crisp and chopped

1/2 cup pecans, roughly chopped and lightly toasted

1/4 small red onion or 1 small shallot, very thinly sliced

2 tablespoons fresh lemon juice (to toss with the apple so it wont brown)

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

Salt to taste (start with 1/2 teaspoon kosher salt)

Freshly ground black pepper to taste (about 1/4 teaspoon)

How to Make this

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1. Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then chop into bite sized pieces; reserve a tablespoon of the bacon fat if you want extra flavor in the dressing.

2. While the bacon cooks, toast the pecans in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3 to 5 minutes; roughly chop and set aside.

3. Trim the Brussels sprouts and very thinly slice or shred them; remove stems from the kale and chop or tear into bite sized pieces. Put both in a large bowl.

4. Core and thinly slice or julienne the Granny Smith apple, then toss immediately with the 2 tablespoons lemon juice so it wont brown.

5. Make the dressing: whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, the reserved bacon fat if using, about 1/2 teaspoon kosher salt to start, and 1/4 teaspoon freshly ground black pepper; taste and adjust seasoning.

6. Add the apple, thinly sliced red onion or shallot, shredded sharp cheddar, chopped bacon and toasted pecans to the bowl with the Brussels sprouts and kale.

7. Pour most of the dressing over the salad and toss well to coat; save a little dressing to drizzle at the table in case it needs more. Taste and add more salt, pepper or a squeeze of lemon if it needs brightness.

8. Let the salad sit for 10 to 15 minutes before serving so the kale and sprouts soften slightly and soak up the dressing; this also makes it great for make ahead serving because the flavors get better as it rests.

9. Serve slightly chilled or at room temperature, and garnish with any extra cheddar or pecans if you like.

10. Leftovers keep well refrigerated for 2 to 3 days; give it a quick toss before serving and add a splash more vinegar or olive oil if it seems dry.

Equipment Needed

1. Large heavy skillet, about 10 to 12 inches, for cooking bacon and toasting pecans
2. Cutting board (sturdy)
3. Chef’s knife (sharp) for trimming, slicing and chopping
4. Box grater or mandoline for shredding the Brussels sprouts and cheddar
5. Large mixing bowl to toss the salad
6. Measuring cups and spoons for the dressing ingredients
7. Whisk or fork and a small bowl or jar with a lid to mix and store the dressing
8. Paper towels and a plate for draining and resting the bacon, plus salad tongs or serving spoons

FAQ

Q: Can I make this salad ahead of time?

A: Yes, you can make parts ahead. Shred the Brussels sprouts and kale and store them in the fridge in an airtight container up to 2 days. Keep the dressing, apples and bacon separate and toss everything together right before serving so it stays crisp.

Q: My family hates raw kale, will they like this?

A: Probably. The thin slicing and tossing with a tangy dressing softens the kale and cuts the bitterness. You can also massage the kale with a little olive oil and a pinch of salt for 1-2 minutes to make it even more tender.

Q: Can I swap the bacon or pecans for something else?

A: Yep. Use cooked turkey bacon or omit for a vegetarian version, add roasted chickpeas for crunch, or swap pecans for walnuts or sliced almonds. If you need nut free, try pepitas (pumpkin seeds) or extra crisped bacon.

Q: How do I keep the apple from browning?

A: Toss the sliced apple with the 2 tablespoons lemon juice right after you cut it. That keeps it from turning brown for several hours. You can also slice the apple right before serving if you want it freshest.

Q: Is the dressing supposed to be very thick or runny?

A: It should be a pourable but slightly thick vinaigrette. Whisk the olive oil, apple cider vinegar, Dijon mustard and honey until combined. If it seems too loose, add a tiny bit more mustard or honey. Taste and season with salt and pepper.

Q: Any tips for shredding Brussels sprouts fast?

A: Use a food processor with the slicing blade, or a sharp chef's knife and cut them thin across the core. A mandoline works too but be careful. Shredding thinly makes the salad less bitter and gives a nicer texture.

Brussels Sprout, Kale + Apple Salad With Sharp Cheddar + Bacon Recipe Substitutions and Variations

Brussels sprouts: try shredded green cabbage, shredded broccoli slaw, or thinly sliced cauliflower for a similar crunch and mild bitterness.
Kale: baby spinach, arugula, or thinly sliced Swiss chard all work if you want a softer, less hearty leaf.
Granny Smith apple: substitute a crisp Fuji or Honeycrisp pear, or use dried cranberries for sweet-tart contrast if you dont have fresh fruit.
Bacon: swap in pancetta, smoked turkey bacon, or crispy tempeh crumbles for a vegetarian option.

Pro Tips

1. Toast the pecans a little longer than you think, they keep crunch better and wont go soggy, but watch them closely cause they burn fast.
2. Save some bacon fat for the dressing, even a teaspoon adds big smoky flavor, but dont overdo it or the dressing will taste greasy.
3. Shred the Brussels sprouts on a mandoline or food processor for uniform texture, small bits mix better with kale and cheese and are easier to eat.
4. Let the salad sit at least 10 minutes before serving so the dressing softens the kale and sprouts, but if you need to make ahead wait to add pecans and apple until right before serving so they stay crisp.
5. Taste and tweak the dressing at the end, add a little extra vinegar or lemon if it needs brightness, or a pinch more salt to make the cheddar pop.

Brussels Sprout, Kale + Apple Salad With Sharp Cheddar + Bacon Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I plated a crisp kale and shredded Brussels sprout salad studded with tart apples, sharp cheddar, smoky bacon and pecans that will make your Thanksgiving spread the one everyone asks about.

Servings

servings

Calories

291

kcal

Equipment: 1. Large heavy skillet, about 10 to 12 inches, for cooking bacon and toasting pecans
2. Cutting board (sturdy)
3. Chef’s knife (sharp) for trimming, slicing and chopping
4. Box grater or mandoline for shredding the Brussels sprouts and cheddar
5. Large mixing bowl to toss the salad
6. Measuring cups and spoons for the dressing ingredients
7. Whisk or fork and a small bowl or jar with a lid to mix and store the dressing
8. Paper towels and a plate for draining and resting the bacon, plus salad tongs or serving spoons

Ingredients

1 pound Brussels sprouts, trimmed and very thinly sliced or shredded
4 cups kale, stems removed and chopped or torn into bite sized pieces
1 large Granny Smith apple, cored and thinly sliced or julienned
4 ounces sharp cheddar, shredded (about 1 cup)
6 slices bacon, cooked crisp and chopped
1/2 cup pecans, roughly chopped and lightly toasted
1/4 small red onion or 1 small shallot, very thinly sliced
2 tablespoons fresh lemon juice (to toss with the apple so it wont brown)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt to taste (start with 1/2 teaspoon kosher salt)
Freshly ground black pepper to taste (about 1/4 teaspoon)

Directions

Cook the bacon in a skillet over medium heat until crisp, drain on paper towels, then chop into bite sized pieces; reserve a tablespoon of the bacon fat if you want extra flavor in the dressing.
While the bacon cooks, toast the pecans in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3 to 5 minutes; roughly chop and set aside.
Trim the Brussels sprouts and very thinly slice or shred them; remove stems from the kale and chop or tear into bite sized pieces. Put both in a large bowl.
Core and thinly slice or julienne the Granny Smith apple, then toss immediately with the 2 tablespoons lemon juice so it wont brown.
Make the dressing: whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, the reserved bacon fat if using, about 1/2 teaspoon kosher salt to start, and 1/4 teaspoon freshly ground black pepper; taste and adjust seasoning.
Add the apple, thinly sliced red onion or shallot, shredded sharp cheddar, chopped bacon and toasted pecans to the bowl with the Brussels sprouts and kale.
Pour most of the dressing over the salad and toss well to coat; save a little dressing to drizzle at the table in case it needs more. Taste and add more salt, pepper or a squeeze of lemon if it needs brightness.
Let the salad sit for 10 to 15 minutes before serving so the kale and sprouts soften slightly and soak up the dressing; this also makes it great for make ahead serving because the flavors get better as it rests.
Serve slightly chilled or at room temperature, and garnish with any extra cheddar or pecans if you like.
Leftovers keep well refrigerated for 2 to 3 days; give it a quick toss before serving and add a splash more vinegar or olive oil if it seems dry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.