Brussels Sprout, Kale + Apple Salad: 3 Cozy Fall Reasons To Love It

If you’ve ever wished your salad could walk the line between healthy and indulgent, this Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon is exactly what your fall menu needs. It’s crisp, hearty, and brimming with autumn flavor—the kind of dish that makes you feel good about going back for seconds. Whether you’re planning your Thanksgiving feast or just trying to eat more greens without feeling deprived, this salad checks every box.

Think crunchy Brussels sprouts, tender ribbons of kale, crisp apples, smoky bacon, sharp cheddar, and a tangy-sweet vinaigrette that ties it all together. It’s the best of both worlds—nutrient-dense and delightfully rich.

Why You’ll Love This Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

Let’s be honest: salads often get overlooked at Thanksgiving. But not this one. This Brussels Sprout, Kale + Apple Salad brings bold texture and flavor to the table, earning its place right next to the turkey.

Here’s why it’ll steal the show:

• Crunch + Creaminess: Every bite is a mix of crisp veggies, creamy cheddar, and crunchy pecans.
• Balanced Flavors: Tart apple, smoky bacon, and sweet cranberries create that perfect salty-sweet harmony.
• Prep-Ahead Friendly: You can make almost everything in advance, which means less stress and more time for pie.

This salad tastes like fall itself—cozy, colorful, and just a little bit indulgent.

Ingredients You’ll Need

• 1 lb Brussels sprouts, trimmed and shaved
• 1 large bunch kale, any variety
• 4 tablespoons extra virgin olive oil, divided
• Salt and pepper, to taste
• 1 Granny Smith apple, diced or julienned
• 1/3 cup pecans, toasted and roughly chopped
• 1/4 cup dried cranberries
• 6 ounces extra sharp cheddar cheese, diced
• 5 strips bacon, cooked and crumbled (reserve the bacon fat)
• 1 small shallot, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 tablespoon reserved bacon fat, warmed until liquid

How to Make It

Step 1: Prep the Greens

Clean the Brussels sprouts, removing any yellow leaves, then shave them thinly (a mandoline makes this step super quick). For the kale, strip away the tough stems, roll the leaves, and slice into fine ribbons. Add both greens to a large bowl.

Step 2: Massage It Out

Drizzle a tablespoon of olive oil and a sprinkle of salt over the greens. Use your hands to massage the mixture until it softens and reduces in volume—about 2 minutes. (Yes, massaging your kale is the secret to making it taste amazing.)

Step 3: Add the Good Stuff

Toss in your diced apple, toasted pecans, dried cranberries, cheddar, and crumbled bacon. Take a moment to admire how beautiful it looks—this salad is pure fall in a bowl.

Step 4: Make the Vinaigrette

In a small bowl, whisk together the shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly pour in the remaining olive oil and bacon fat while whisking until the dressing is smooth and emulsified.

Step 5: Toss + Serve

Pour the vinaigrette over the salad, toss everything together, and serve immediately. It’s fresh, hearty, and bursting with flavor.

Make-Ahead Tips

If you’re prepping for Thanksgiving (or just a busy weeknight), you’ll love how easy this salad is to make ahead:

• Dressing: Mix and refrigerate up to 5 days in advance. Let it come to room temp before using.
• Bacon: Cook and crumble ahead, storing it in the fridge. Reheat the reserved bacon fat to liquify before making the dressing.
• Greens: Shave the Brussels sprouts and slice the kale. Store in a zip-top bag with a damp paper towel for up to 3 days.
• Toppings: Toast pecans and combine with cranberries in a container at room temperature.
• Cheddar: Dice ahead and keep refrigerated.

When you’re ready to serve, simply dice your apple, massage the greens, and toss everything together with the dressing. Easy, breezy, and stress-free—just how we like it.

Cooking Tips

• Use a mandoline for perfectly thin Brussels sprout shavings (and to save your arm from an unwanted workout!).
• Don’t slice the apple too early or it’ll brown—wait until right before serving for that crisp, fresh bite.
• Need a vegetarian option? Skip the bacon and replace the bacon fat with a neutral oil. You’ll still get plenty of flavor from the cheddar and vinaigrette.

A Little Story From My Kitchen

This salad came to my rescue one chaotic Thanksgiving when my oven decided to go on strike (yes, right before the turkey). I needed a dish that didn’t require heat but still felt special. This Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon became the unexpected star of the meal—and now, it’s a permanent fixture at our holiday table. Even the picky eaters went back for seconds. (Proof that bacon and cheese can perform small miracles.)

FAQs About Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

Bring Some Balance to Your Table

This Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon is everything a great fall salad should be—vibrant, flavorful, and satisfying. It’s the perfect partner for your Thanksgiving spread or a wholesome weeknight dinner. You can even find more inspiration for this dish on Coley Cooks, where cozy fall flavors shine just as bright. With every crunchy, cheesy, bacon-kissed bite, you’ll remember why simple, fresh ingredients can be pure magic.

So go ahead—make this salad once, and watch it become a new family favorite.

More Cozy Fall Recipes You’ll Love

If you loved this hearty Brussels sprout and kale salad, you’ll adore these fall favorites too:

• Pair it with this comforting Southern Maple Sweet Potato Casserole for a perfect Thanksgiving duo.
• Try another crisp and colorful salad like the Autumn Harvest Honeycrisp Apple and Feta Salad—a sweet and savory dream!
• Add a cozy side with this Roasted Brussels Sprouts Caesar Salad for a delicious twist on classic greens.
• And don’t miss the ultimate comfort bite: Cranberry and Brie Holiday Pull-Apart Bread—the perfect appetizer for your next gathering!

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