Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans – Crisp, Savory, and Satisfying

This salad is the kind of dish that makes you rethink what a “salad” can be. It’s crunchy, savory, a little sweet, and full of texture in every bite. Brussels sprouts and kale bring the hearty base, while crisp apples, sharp cheddar, smoky bacon, and toasted pecans make it feel special.

Toss it all with a bright, maple-mustard vinaigrette, and you’ve got a crowd-pleasing bowl that works for lunch, dinner, or the holiday table. It’s easy to prep, holds up well, and tastes even better after a short rest.

Why This Recipe Works

• Balanced flavors: Bitter greens, sweet apple, salty bacon, and tangy cheddar come together in a way that tastes complete, not heavy.
• Texture every step of the way: Shaved Brussels sprouts and chopped kale give crunch, while nuts add a toasty bite and the cheddar adds creamy richness.
• Make-ahead friendly: The sturdy greens stand up to the dressing without wilting fast, so you can assemble parts ahead.
• Simple pantry dressing: A quick maple-Dijon vinaigrette brings acidity and sweetness, tying everything together without overpowering the salad.
• Versatile: Serve as a side, top with chicken for a full meal, or bring to a potluck. It travels well and holds up on a buffet.

Ingredients

• 10 ounces Brussels sprouts, trimmed and very thinly sliced or shaved
• 5 ounces curly or lacinato kale, stems removed, leaves finely chopped
• 1 large crisp apple (Honeycrisp, Pink Lady, or Fuji), cored and thinly sliced or matchsticked
• 4 ounces sharp white cheddar, cut into small cubes or shaved
• 6 slices thick-cut bacon, cooked until crisp and crumbled
• 3/4 cup pecans, toasted and roughly chopped
• 1/3 cup dried cranberries (optional, for a touch of sweetness)
• Fine sea salt and freshly ground black pepper, to taste

Maple-Mustard Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How to Make It

1. Cook the bacon: Heat a skillet over medium and cook the bacon until crisp.

   Transfer to a paper towel–lined plate, cool, then crumble. Reserve 1 teaspoon of the bacon fat if you want extra flavor in the dressing.

2. Toast the pecans: In a dry skillet over medium-low heat, toast the pecans for 3–4 minutes, stirring, until fragrant. Let cool, then roughly chop.
3. Prep the greens: Trim Brussels sprouts and shave them with a mandoline or slice very thinly with a sharp knife.

   Remove tough kale stems and finely chop the leaves. Add both to a large mixing bowl.

4. Massage the kale: Sprinkle a pinch of salt over the kale and Brussels sprouts. Gently massage for 30–60 seconds to soften the leaves and reduce any bitterness.
5. Make the vinaigrette: Whisk olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper until emulsified.

   For a savory boost, whisk in that teaspoon of bacon fat.

6. Dress the greens: Pour about two-thirds of the vinaigrette over the kale and Brussels sprouts. Toss thoroughly to coat. Let sit 5–10 minutes so the flavors can meld.
7. Add the mix-ins: Fold in the sliced apple, sharp cheddar, crumbled bacon, toasted pecans, and dried cranberries (if using).
8. Taste and finish: Add more dressing as needed.

   Season with additional salt and pepper. Serve immediately or let rest another 10 minutes for even better flavor.

Storage Instructions

• Short-term: Once dressed, the salad keeps well for up to 24 hours in the fridge. The greens soften slightly but remain pleasantly crunchy.
• Make-ahead: Store shaved Brussels sprouts and chopped kale in an airtight container for up to 3 days.

  Keep apples uncut until serving. Mix bacon, cheddar, and pecans separately.

• Dressing: Refrigerate the vinaigrette in a jar for up to 1 week. Shake before using.
• Revive leftovers: Add a squeeze of lemon or a splash of vinegar and a pinch of salt to brighten the flavors on day two.

Why This is Good for You

• Fiber-rich greens: Kale and Brussels sprouts deliver fiber to support digestion and help keep you full.
• Vitamins and antioxidants: You’ll get vitamin C, vitamin K, folate, and antioxidants that support immune and cellular health.
• Balanced macros: Healthy fats from olive oil and pecans, protein from cheddar and bacon, and complex carbs from apples make this salad satisfying.
• Lower added sugar: The dressing uses a modest amount of maple syrup, relying on the apple for natural sweetness.

Pitfalls to Watch Out For

• Thick slices of Brussels sprouts: If they’re too chunky, the salad can feel tough.

  Slice as thinly as you can.

• Skipping the massage: Kale benefits from a quick massage with a pinch of salt. It softens the leaves and improves flavor.
• Overdressing: Start with less vinaigrette and add more as needed. You can’t take it back once it’s soggy.
• Warm bacon and cheese: Let bacon cool so it doesn’t melt the cheddar or wilt the greens unevenly.
• Cutting apples too early: They can brown.

  Slice them just before mixing, or toss with a little lemon juice.

Variations You Can Try

• Make it vegetarian: Skip the bacon and add roasted chickpeas or smoked almonds for a similar savory crunch.
• Creamier twist: Swap sharp cheddar for crumbled blue cheese, feta, or aged gouda for a different flavor profile.
• Add protein: Top with grilled chicken, sliced steak, or seared salmon to turn it into a full meal.
• Different nuts: Try walnuts, hazelnuts, or pistachios. Toasting is still key for flavor.
• Citrus note: Add orange segments or a splash of fresh lemon to the dressing for extra brightness.
• Grain boost: Fold in cooked farro or quinoa for more heft and a nutty chew.
• Sweet swap: Replace cranberries with chopped dates or dried cherries for a deeper sweetness.

FAQ

Can I use pre-shredded Brussels sprouts?

Yes. Pre-shredded sprouts save time and work well here.

If they look thick or uneven, give them a quick chop to create finer strands.

What kind of kale is best?

Both curly kale and lacinato (Tuscan) kale work. Lacinato is a bit more tender and slightly sweeter, while curly kale brings extra volume and texture.

How can I keep the apples from browning?

Toss slices with a little lemon juice, or add them right before serving. A crisp variety like Honeycrisp also holds texture longer.

Is there a substitute for maple syrup?

Yes.

Use honey in the same amount. If you prefer less sweetness, reduce to 2 teaspoons and adjust to taste.

Can I make this dairy-free?

Absolutely. Skip the cheddar and add creamy avocado or a sprinkle of nutritional yeast for a savory note.

What’s the best way to cook the bacon?

Bake on a sheet pan at 400°F (205°C) for 15–20 minutes until crisp.

It’s hands-off and yields evenly cooked slices with less splatter.

Will the salad get soggy if I make it ahead?

The greens are sturdy, so it holds fairly well for up to a day once dressed. For best texture, keep dressing on the side and toss 30 minutes before serving.

Can I use a different cheese?

Yes. Aged gouda, Manchego, or a crumbly blue all pair beautifully with apples and bacon.

Choose something with a bold, salty bite.

How much dressing should I use?

Start with two-thirds of the vinaigrette, toss, and taste. Add more a little at a time until the greens are glossy but not wet.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. Just double-check labels on bacon and mustard to be sure.

Wrapping Up

This Brussels sprout, kale, and apple salad hits all the notes: crunchy, creamy, salty, sweet, and fresh.

It’s sturdy enough for meal prep, special enough for guests, and simple enough for a weekday. Keep the slices thin, the dressing bright, and the mix-ins generous. You’ll have a salad that people actually ask for—and one you’ll want to make again and again.