Nothing beats a fresh, crunchy salad that’s got a little bit of everything: sweetness, savory bites, and that satisfying crunch. This delightful combination of Brussels sprouts, kale, and apple with a punch of sharp cheddar, beef bacon, and pecans is a game-changer. It’s my go-to whenever I want something healthy yet packed with flavor. Plus, who doesn’t love the way kale and Brussels sprouts get all crispy and golden? Trust me, you’ll keep coming back for more!
Why you’ll love this dish
First off, let’s talk about crunch. The combination of shredded Brussels sprouts and kale brings that tantalizing texture, and the apple adds a juicy sweetness that elevates every bite. Toss in some sharp cheddar and beef bacon, and you’ve got a salad that can stand alone as a meal or serve as a stunning side. It’s the kind of dish that impresses guests while also being dead simple to whip up on a busy weeknight.
“This salad tastes like a party in my mouth!” – A recent fan.
Not only is it pleasing to the palate, but it’s also visually stunning. The greens, the cheese, the apples, and those golden pecans all come together to make a beautiful arrangement on your plate. It’s colorful enough to brighten any table, making it perfect for gatherings or just a sleepy dinner at home where you want to feel exceptional.
How it comes together
Making this salad is as straightforward as it gets. You’ll spend just a few minutes prepping those ingredients, then toss them together in a big bowl. In no time, you’ll have a crunchy, vibrant bowl of goodness ready to enjoy.
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min
What you’ll need
- 4 cups Brussels sprouts, thinly sliced
- 2 cups kale, finely chopped
- 1 apple, cored and diced (I love a jazzy Granny Smith for the tartness)
- 1 cup sharp cheddar cheese, grated
- ½ cup pecans, toasted and chopped (don’t skip this step, it matters more than people think)
- 4 slices of beef bacon, cooked and crumbled
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup if you prefer)
- Salt and pepper, to taste
Step-by-step instructions
- Start by prepping your ingredients. Thinly slice the Brussels sprouts and chop the kale. You want those pieces to be manageable but sizable enough to have a satisfying chew.
- In a large mixing bowl, combine the Brussels sprouts, kale, and diced apple.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. This will be your zingy dressing.
- Pour the dressing over the veggie mixture and toss until everything is beautifully coated.
- Add in the grated cheddar, crumbled beef bacon, and chopped pecans. Give it another good toss to combine.
- Taste and adjust seasoning if needed—sometimes a pinch more salt can elevate everything.
Best ways to enjoy it
This salad is fabulous on its own, but it also pairs wonderfully with grilled chicken or fish for a balanced meal. You can also serve it alongside roasted veggies or a simple quinoa dish to amp up those veggie credentials. For a twist, try adding a sprinkle of dried cranberries for even more sweetness or serve it in whole wheat pita pockets for a fun lunch idea. The options are endless!
Storage and reheating tips
Leftovers are definitely a thing, though this salad is best fresh. Store in an airtight container in the fridge for up to 2 days. That said, be aware that the dressing may soften the greens over time, so consider keeping the dressing separate if you plan to make it in advance. If you really want to save it longer, you could take out the meat and cheese and store those separately, letting the salad greens refresh before serving.
Helpful cooking tips
- When prepping your Brussels sprouts, make sure to remove any discolored leaves. They can affect the overall appeal and taste.
- Toasting the pecans really does make a difference! The heat brings out their natural oils and deepens their flavor. Just toss them in a dry skillet on medium heat for about 5 minutes until fragrant.
- If you’re looking for an extra flavor layer, consider adding a sprinkle of lemon zest before serving; it adds an incredible brightness to the salad.
Creative twists
Feel free to play around with this salad! You can swap out the apple for pear if you’re feeling especially fancy. For a bit of spice, adding sliced jalapeños or a dash of cayenne in your dressing can give it a fun kick. If you want to make it vegan, just replace the cheese and beef bacon with your favorites—there are plenty of great alternatives out there!
FAQ
Can I make this salad ahead of time?
Yes! You can prepare all your ingredients and just wait to mix them until right before serving. If you plan to dress it in advance, I suggest keeping the dressing separate to prevent sogginess.
What other cheeses work well?
Aside from sharp cheddar, try crumbled feta or goat cheese for a different flavor profile. Both bring a lovely creaminess that complements the crunchy texture beautifully.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. For the freshest leftovers, keep the dressing separate until you’re ready to eat.
Get ready to enjoy a bowl full of crunchy goodness that’s as satisfying as it is delicious!
Print
Crunchy Brussels Sprout and Kale Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A vibrant salad packed with Brussels sprouts, kale, apple, sharp cheddar, beef bacon, and toasted pecans, perfect as a meal or side.
Ingredients
- 4 cups Brussels sprouts, thinly sliced
- 2 cups kale, finely chopped
- 1 apple, cored and diced
- 1 cup sharp cheddar cheese, grated
- ½ cup pecans, toasted and chopped
- 4 slices of beef bacon, cooked and crumbled
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Start by prepping your ingredients. Thinly slice the Brussels sprouts and chop the kale.
- In a large mixing bowl, combine the Brussels sprouts, kale, and diced apple.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the veggie mixture and toss until everything is beautifully coated.
- Add in the grated cheddar, crumbled beef bacon, and chopped pecans. Give it another good toss to combine.
- Taste and adjust seasoning if needed.
Notes
Best fresh but can be stored in an airtight container for up to 2 days. Keep dressing separate if making in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Keywords: salad, Brussels sprouts, kale, healthy recipes, quick meals