Winter Brussels Sprouts Kale Salad

I’ve been on a mission to find salads that actually fill me up. You know the kind – salads that don’t leave you hunting through the pantry an hour later. This Brussels sprouts kale apple salad is one of those rare finds that works as a real meal, not just a side dish.

The combination of hearty greens, crispy bacon, and crunchy apples means every bite has something interesting going on. I like to make a big batch on Sunday and pack it for lunch throughout the week. The kale and Brussels sprouts hold up way better than regular lettuce, so you’re not stuck with a soggy mess by Wednesday.

Here’s the best part – the dressing uses bacon fat along with olive oil. If you’re going to cook bacon anyway, why waste those drippings? Plus, it ties all the flavors together in a way that plain vinaigrette just can’t match.

What Kind of Kale Should I Use?

Any variety of kale will work great in this salad, so feel free to use whatever you can find at your local store. Curly kale is the most common and adds a nice texture, while lacinato kale (also called dinosaur kale) has flatter leaves that are a bit more tender and easier to chew. If you’re new to eating raw kale, lacinato might be your best bet since it’s less tough. No matter which type you choose, make sure to remove the thick stems and give the leaves a good massage with a bit of olive oil before adding them to the salad – this helps break down the fibers and makes the kale much more enjoyable to eat.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients based on what you have:

• Kale: Any kale variety works here, but you can also use spinach, arugula, or mixed greens if you prefer something less hearty. Just skip the massaging step if using tender greens.
• Granny Smith apple: Other crisp apples like Honeycrisp, Fuji, or Pink Lady work great too. Just pick something that won’t turn mushy and has a nice sweet-tart balance.
• Pecans: Walnuts, almonds, or even pumpkin seeds make good substitutes. Toast them the same way for the best flavor.
• Dried cranberries: Swap these with dried cherries, raisins, or chopped dried apricots for a similar sweet-tart pop.
• Extra sharp cheddar: Goat cheese, feta, or blue cheese all work nicely here. You could also use Parmesan shavings for something different.
• Bacon: For a vegetarian version, skip the bacon and use 2 tablespoons of olive oil in the dressing instead of bacon fat. You’ll still get plenty of flavor from the other ingredients.
• Apple cider vinegar: White wine vinegar or red wine vinegar can step in if needed, though you’ll lose a bit of that apple-y flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this salad is not shaving the Brussels sprouts thin enough – thick chunks won’t absorb the dressing well and can be tough to chew, so use a sharp knife or mandoline to slice them as thinly as possible for the best texture.

Another common error is skipping the step of massaging the kale with a bit of olive oil and salt, which breaks down the tough fibers and makes it much more tender and enjoyable to eat.

Don’t add the apple too early or it will turn brown and look unappetizing – toss it with a little lemon juice if you need to prep it ahead, or simply dice it right before serving.

Finally, make sure your bacon fat is still warm when you whisk it into the dressing, as cold bacon fat will clump up instead of creating a smooth, creamy vinaigrette that coats all the ingredients evenly.

What to Serve With Brussels Sprouts Kale Apple Salad?

This salad is pretty hearty on its own with the bacon, cheese, and pecans, so it works great as a main dish for lunch or a light dinner. If you want to make it more filling, serve it alongside some grilled chicken breast or roasted salmon for extra protein. It also pairs really well with a warm bowl of butternut squash soup during the fall and winter months, or you can serve it as a side dish at holiday gatherings next to roasted turkey or ham. The sweet and savory flavors in this salad make it a crowd-pleaser that goes with just about anything.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components ahead of time. Keep the roasted Brussels sprouts and kale in one container, and store the dressing separately in a jar for up to 3 days in the fridge. Wait to add the apple, cheese, bacon, pecans, and cranberries until right before serving to keep everything crisp and fresh.

Make Ahead: I love prepping this salad for busy weeknights. Roast your Brussels sprouts and massage your kale up to 2 days ahead, cook the bacon, and whisk together the dressing. Store everything separately in the fridge, then just toss it all together when you’re ready to eat. The apple is really the only thing you’ll want to cut fresh since it can brown.

Leftovers: If you’ve already dressed the salad, it’ll keep in the fridge for about a day, though the greens will soften a bit. The flavors actually meld together nicely overnight, so it still tastes great for lunch the next day, just with a less crunchy texture.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 35-42 g
• Fat: 80-92 g
• Carbohydrates: 70-80 g

Ingredients

For the salad:

• salt to taste
• 1 Granny Smith apple (thinly sliced, about 1/8-inch thick)
• 5 strips bacon (cooked and crumbled)
• 1 tbsp extra virgin olive oil (I use California Olive Ranch)
• 6 oz extra sharp cheddar cheese (shredded)
• 1/3 cup pecans (toasted for deeper, richer flavor)
• 1 large bunch kale (stems removed, chopped into bite-sized pieces)
• 1 lb Brussels sprouts (halved lengthwise)
• black pepper to taste
• 1/4 cup dried cranberries (adds tart sweetness)

For the vinaigrette:

• 1 small shallot (minced into fine pieces, about 1/4-inch)
• 1 tbsp bacon fat (reserved from cooking bacon, adds smoky richness)
• black pepper to taste
• 2 tbsp apple cider vinegar (unfiltered for best flavor)
• 3 tbsp extra virgin olive oil
• salt to taste
• 2 tsp honey
• 1 tbsp Dijon mustard (I prefer Grey Poupon)

Step 1: Prepare the Proteins and Crunchy Components

• 5 strips bacon
• 1/3 cup pecans
• 1 tbsp bacon fat

Cook the bacon strips in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate and crumble once cooled.

Reserve 1 tablespoon of the bacon fat in a small bowl for the dressing.

In the same skillet (no need to clean it), toast the pecans over medium heat for 3-4 minutes, stirring frequently, until fragrant and deepened in color.

This builds a smoky, rich flavor that complements the winter greens beautifully.

Step 2: Prepare All Vegetables and Cheese

• 1 large bunch kale
• 1 lb Brussels sprouts
• 1 Granny Smith apple
• 6 oz extra sharp cheddar cheese
• 1 small shallot

Remove the kale stems and chop the leaves into bite-sized pieces, placing them in a large bowl.

Halve the Brussels sprouts lengthwise and add them to the bowl with the kale.

Thinly slice the Granny Smith apple (about 1/8-inch thick) and set aside on a plate to prevent browning.

Shred the cheddar cheese and set aside.

Mince the shallot into fine pieces for the dressing.

Step 3: Massage and Soften the Greens

• 1 tbsp extra virgin olive oil
• salt to taste
• kale and Brussels sprouts from Step 2

To the bowl containing kale and Brussels sprouts, drizzle 1 tablespoon of extra virgin olive oil and add a pinch of salt.

Using your hands, massage the greens for 2-3 minutes, working the oil and salt into the leaves and Brussels sprout halves.

This softens the raw vegetables and begins to break down the fibrous texture, making them more tender and pleasant to eat.

You’ll notice the volume reduce slightly as the greens relax.

Step 4: Build the Vinaigrette with Balanced Flavors

• 1 small shallot
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tsp honey
• salt to taste
• black pepper to taste
• 3 tbsp extra virgin olive oil
• 1 tbsp bacon fat

In a small bowl, whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.

Let this mixture sit for a minute to allow the shallot to soften and flavors to meld.

Slowly drizzle in the 3 tablespoons of extra virgin olive oil and the reserved 1 tablespoon of bacon fat while whisking constantly to emulsify the dressing.

I find that incorporating the oil gradually creates a more cohesive vinaigrette that coats the greens evenly rather than pooling at the bottom.

The bacon fat adds a subtle smokiness that ties everything together.

Step 5: Assemble and Dress the Salad

• massaged greens from Step 3
• crumbled bacon from Step 1
• toasted pecans from Step 1
• sliced apple from Step 2
• shredded cheddar cheese from Step 2
• 1/4 cup dried cranberries
• vinaigrette from Step 4

To the massaged greens in the large bowl, add the crumbled bacon, toasted pecans, sliced apple, shredded cheddar cheese, and dried cranberries from the previous steps.

Pour the vinaigrette over the salad and toss thoroughly, using two utensils or your hands to ensure every component is coated evenly.

Taste the salad and adjust seasoning with additional salt or pepper as needed.

Step 6: Rest and Serve

Allow the finished salad to sit for 10-15 minutes before serving.

This resting period lets the flavors meld together and the dressing penetrate the greens further, resulting in a more cohesive dish.

The salad will continue to soften slightly, which I find improves the overall texture and flavor integration.