Brussels Sprout, Kale & Apple Salad with Sharp Cheddar, Bacon & Pecans

A Refreshing Twist on Traditional Holiday Sides

When holiday meals get heavy with casseroles and creamy dishes, it’s refreshing to have something vibrant, crunchy, and full of contrast on the table. This Brussels sprout, kale, and apple salad offers the perfect balance of fresh, sweet, salty, and tangy flavors — making it a crowd-pleaser that even Brussels sprout skeptics can enjoy.

Combining shredded sprouts, massaged kale, and crisp apple slices, this dish gets its richness from sharp cheddar and crispy bacon, while toasted pecans provide a nutty crunch. Drizzled with a maple-Dijon vinaigrette, it’s everything you love about a fall salad — bold, bright, and incredibly satisfying.

Why You’ll Love This Salad

✅ Make-ahead friendly: Prepares well in advance without getting soggy.
✅ Balanced nutrition: Packed with fiber, healthy fats, and protein.
✅ Customizable: Swap out cheddar for goat cheese, apples for pears, or add dried cranberries.
✅ Crowd-pleaser: Picky eaters? The bacon and cheese win them over.

Perfect for Thanksgiving & Fall Gatherings

This salad shines at Thanksgiving dinners, Friendsgiving potlucks, or any cozy fall lunch. Its refreshing taste lightens up the richness of typical holiday sides like Southern Maple Sweet Potato Casserole or Garlic Butter Bread Rolls.

Plus, if you’re looking for healthy options during the holidays, this one’s a winner — it ticks all the boxes for healthy Thanksgiving recipes, gluten-free sides, and low-carb dishes without sacrificing flavor.

Ingredients You’ll Need

2 cups shredded Brussels sprouts
2 cups chopped kale (stems removed)
1 large apple, thinly sliced
4 slices bacon, cooked and crumbled
½ cup sharp cheddar cheese, cubed or shredded
⅓ cup pecans, toasted and roughly chopped

For the Dressing:

3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt & pepper, to taste

How to Make It

Massage the kale: In a large bowl, add kale and a drizzle of olive oil. Massage with your hands for 1-2 minutes until softened.
Shred the sprouts: Use a mandoline or food processor to thinly slice the Brussels sprouts.
Make the dressing: Whisk olive oil, maple syrup, Dijon, vinegar, salt and pepper in a small jar or bowl.
Toss the greens: Combine kale and Brussels sprouts in a large bowl. Pour dressing and toss to coat.
Add toppings: Gently mix in apple slices, bacon, cheddar, and pecans.
Serve or chill: Enjoy immediately or refrigerate for 30–60 minutes to meld the flavors.

Storage Tips

🧊 Fridge: Store leftovers in an airtight container for up to 2 days.
❄️ Make ahead: You can prep all components (including the dressing) a day in advance and assemble just before serving.

Serving Ideas & Variations

Add dried cranberries or pomegranate seeds for a pop of sweetness and color.
Use goat cheese or blue cheese if you prefer a different flavor profile.
Serve it alongside Cranberry Orange Glazed Turkey or Texas Roadhouse Rolls for a festive meal.

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Recipe Notes

Use honey crisp or pink lady apples for best texture and flavor.
The dressing can be made in advance and keeps for up to 5 days in the fridge.

FAQ: Brussels Sprout + Kale Salad

Can I use bagged Brussels sprouts?
Yes! Pre-shredded Brussels sprouts save time and work great.

Is this recipe gluten-free?
Absolutely. Just double-check your bacon and mustard labels.

Can I make it vegan?
Omit the cheese and bacon, and swap maple syrup with agave if preferred. Add roasted chickpeas for protein.

Can I serve it warm?
You can lightly sauté the Brussels sprouts and kale for a warm version, then add the toppings just before serving.

Colorful Brussels sprout and kale salad with apples, cheddar, and bacon

Brussels Sprout, Kale & Apple Salad with Sharp Cheddar, Bacon & Pecans

Lena Taylor

This vibrant fall salad combines crunchy shaved Brussels sprouts, tender kale, sweet apples, savory bacon, and sharp cheddar for a colorful, flavorful Thanksgiving side dish.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Course Salads

Cuisine American

Servings 6 servings

Calories 280 kcal

Ingredients

– 1 lb Brussels sprouts shaved
– 3 cups chopped kale stems removed
– 1 large crisp apple thinly sliced
– 4 strips cooked bacon crumbled
– 3/4 cup sharp cheddar cubed or shredded
– 1/3 cup toasted pecans
– 1/4 cup dried cranberries
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp maple syrup
– 1 tsp Dijon mustard
– Salt and pepper to taste

Instructions

1. In a large mixing bowl, massage chopped kale with a bit of olive oil for 1-2 minutes until tender.
2. Add shaved Brussels sprouts, sliced apples, bacon, cheddar, pecans, and cranberries.
3. In a separate small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Pour dressing over the salad and toss well to combine. Serve immediately or chill for 15 minutes.

Notes

This salad keeps well in the fridge for up to 2 days. For a vegetarian version, omit bacon and add more cheddar or roasted chickpeas.

Keyword Fall Salad Brussel Sprouts Kale, Healthy Fall, Healthy Fall Salads, Healthy Thanksgiving Recipes, Kale Apple Salad, Thanksgiving Food Sides, Thanksgiving Recipes Side Dishes