Brussels Sprout, Kale + Apple Salad
A vibrant and crunchy salad combining fresh Brussels sprouts, kale, sweet apples, and crunchy nuts, all dressed in a tangy vinaigrette.
Ingrédients
Salad Base
- 2 cups Brussels sprouts, shaved or thinly sliced
- 4 cups Kale, stems removed and chopped
- 1 medium Apple, diced (sweet variety like Honeycrisp or Fuji)
- 1 cup Sharp cheddar cheese, shredded
- 4 strips Bacon, cooked and crumbled
- ½ cup Pecans, roughly chopped and toasted if desired
Dressing
- ¼ cup Olive oil
- 2 tablespoons Vinegar (apple cider or balsamic works well)
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Start by prepping your ingredients. Shave the Brussels sprouts using a sharp knife or mandoline for even slicing. Chop the kale leaves into bite-sized pieces.
- Dice the apple into small cubes for balance in flavor.
- Cook the bacon strips in a skillet over medium heat until crispy. Remove and crumble them after cooling.
Combining Ingredients
- In a large mixing bowl, combine the shaved Brussels sprouts and chopped kale. Toss together gently.
- Add the diced apple and shredded cheddar cheese, stirring gently.
- Incorporate the crumbled bacon and chopped pecans for crunch.
Making the Dressing
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until well combined.
Final Assembly
- Drizzle the dressing over the salad mixture and toss everything together carefully.
- Taste the salad and adjust seasoning as necessary.
- Serve immediately for optimal freshness and texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Dress right before serving for best texture. Can be adapted for vegan or gluten-free diets.