Description
This fall salad combines shaved Brussels sprouts, kale, apples, sharp cheddar, and turkey bacon in a tangy vinaigrette. Crunchy, savory, and sweet – perfect for Thanksgiving or cozy autumn dinners.
Ingredients
- 1 lb Brussels sprouts, shaved thin
- 1 large bunch kale, stems removed and thinly sliced
- 4 tbsp extra virgin olive oil, divided
- Salt and pepper to taste
- 1 Granny Smith apple, diced or julienned
- 1/3 cup toasted pecans, roughly chopped
- 1/4 cup dried cranberries
- 6 oz extra sharp cheddar cheese, diced
- 5 strips turkey bacon, cooked and crumbled (fat reserved)
- 1 small shallot, minced
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 tbsp reserved turkey bacon fat (liquefied)
Instructions
1. Clean and thinly slice Brussels sprouts using a mandoline or knife. Add to a large bowl.
2. Remove stems from kale, thinly slice the leaves, and add to bowl with sprouts.
3. Drizzle 1 tbsp olive oil and a pinch of salt over the greens. Massage for 2–3 minutes until softened.
4. Add diced apple, pecans, cranberries, cheddar, and crumbled bacon to the bowl.
5. In a small bowl, whisk shallot, vinegar, mustard, honey, and salt/pepper. Slowly whisk in 3 tbsp olive oil, then the liquid turkey bacon fat.
6. Pour dressing over salad and toss to combine. Serve immediately.
Notes
- For a vegetarian option, replace bacon with smoked paprika roasted chickpeas.
- Massage kale thoroughly, it transforms the texture.
- Store components separately and assemble just before serving for max freshness.
- Swap apple with pear for a sweeter variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 413
- Sugar: 10g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 30mg
Keywords: fall salad, Brussels sprouts salad, kale salad, apple cheddar salad, Thanksgiving salad