Brussels Sprout, Kale + Apple Salad

introduction

This Brussels Sprout, Kale + Apple Salad is fresh, crunchy, and easy to make. It mixes shredded Brussels sprouts and kale with crisp apple, cheese, bacon, and pecans for a bright, simple meal or side. If you like a sweet and crunchy apple mix, you can compare ideas with a related apple salad recipe.

why make this recipe

Make this salad when you want something quick, healthy, and full of texture. It uses raw greens that shave down fast. The apple and pecans add crunch. Bacon and sharp cheddar add savory flavor. The lemon and olive oil dressing is light and bright. You can serve it right away or chill it to blend the flavors.

how to make Brussels Sprout, Kale + Apple Salad

Shred the Brussels sprouts and kale so they are easy to eat. Dice the apple into bite-size pieces. Cook bacon until it is crisp, then chop it. Mix the shredded greens, apple pieces, chopped bacon, shredded sharp cheddar, and pecans in a large bowl. Whisk the dressing in a small bowl and pour it over the salad. Toss everything to coat and serve.

Ingredients :

• Brussels sprouts
• Kale
• Apple
• Sharp cheddar cheese
• Bacon
• Pecans
• Olive oil
• Lemon juice
• Salt
• Pepper

Directions :

1. Shred Brussels sprouts and kale; place in a large bowl.
2. Dice apple and add to the bowl.
3. Cook bacon until crisp, then chop and add to the salad.
4. Add shredded sharp cheddar and pecans.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Pour dressing over salad and toss to combine.
7. Serve immediately or chill to enhance flavors.

how to serve Brussels Sprout, Kale + Apple Salad

Serve this salad as a side with grilled chicken, fish, or a simple sandwich. It also works as a light main with added roasted chicken or chickpeas. Serve cold or at room temperature. If you like, add extra cheddar on top.

how to store Brussels Sprout, Kale + Apple Salad

Store leftovers in an airtight container in the fridge for up to 2 days. If you plan to keep it longer, store the dressing separately and add it when you serve to keep the greens crisp. Apples may brown a little; a squeeze of lemon helps slow browning.

tips to make Brussels Sprout, Kale + Apple Salad

• Shred the greens finely so they are easy to chew.
• Use a tart apple like Granny Smith for balance.
• Toast the pecans quickly in a dry pan for extra flavor.
• Pat bacon dry on paper towels to remove excess grease.
• Taste the dressing and adjust lemon, salt, or pepper to your liking.

variation (if any)

• Swap pecans for walnuts or almonds.
• Use goat cheese instead of sharp cheddar for a tangy flavor.
• Add dried cranberries or raisins for a sweeter salad.
• Make it vegetarian by omitting the bacon and adding roasted chickpeas.

FAQs

Q: Can I make this salad ahead?
A: You can prep the ingredients a few hours ahead. Keep the dressing separate and toss before serving.

Q: Will the kale stay soft enough?
A: Yes. Shredded kale mixes well raw. Massaging the kale lightly with a bit of dressing makes it more tender.

Q: Can I use a different dressing?
A: Yes. A simple balsamic vinaigrette or honey mustard dressing also works well.

Q: How much dressing should I use?
A: Start with a few tablespoons and add more to taste. You want the salad lightly coated, not soggy.

Brussels Sprout, Kale + Apple Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Gluten-Free

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Description

A refreshing salad featuring shredded Brussels sprouts and kale mixed with crisp apples, cheese, bacon, and pecans, all drizzled with a light lemon and olive oil dressing.

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Ingredients

Scale 1x2x3x

• 2 cups Brussels sprouts, shredded
• 2 cups kale, shredded
• 1 apple, diced
• 1 cup sharp cheddar cheese, shredded
• 4 slices bacon, cooked and chopped
• 1/2 cup pecans
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt, to taste
• Pepper, to taste

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Instructions

1. Shred Brussels sprouts and kale; place in a large bowl.
2. Dice apple and add to the bowl.
3. Cook bacon until crisp, then chop and add to the salad.
4. Add shredded sharp cheddar and pecans.
5. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
6. Pour dressing over salad and toss to combine.
7. Serve immediately or chill to enhance flavors.

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Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Use a squeeze of lemon to slow browning of apples.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 20mg