Brussels Sprout & Kale Salad Recipe

Shave Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Using a mandoline or a sharp chef's knife, very thinly slice the Brussels sprouts into shreds until you have about 4 cups. Place in a large mixing bowl.

Prep kale

Remove and discard the tough kale stems. Stack leaves, roll, and thinly slice crosswise to yield about 3 cups. Add to the bowl with the shaved Brussels sprouts.

Slice apple & add cranberries

Core and thinly slice the apple into matchsticks or thin half-moons. Add apple slices and 1/4 cup dried cranberries to the greens. Toss gently to combine.

Place 4 slices of thick-cut bacon in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. Once cool, roughly chop or crumble the bacon into bite-sized pieces. Carefully pour off and reserve 1 teaspoon of the warm bacon drippings (use a small heatproof spoon or measuring spoon). Reserve remaining drippings for another use or discard when cooled.

In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, the reserved 1 teaspoon warm bacon drippings, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until the dressing is emulsified and smooth. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Pour about two-thirds of the dressing over the greens mixture. Using clean hands or salad tongs, massage/toss the dressing into the kale and shaved Brussels sprouts for 30–60 seconds — massaging softens the kale and mellows the raw flavors. Add more dressing as needed (reserve a little to serve on the side).

Add the chopped bacon, 1/2 cup almond granola, and 1/3 cup grated or shaved Pecorino Romano to the salad. Toss gently to combine, taking care not to break up the granola too much so it retains some crunch.

Taste and adjust: add a pinch more salt or a grind more pepper if desired. If the salad seems dry, drizzle the remaining dressing and toss lightly.

Divide the salad among 4 plates or place in a large serving bowl. Scatter a few extra spoonfuls of almond granola and a light shower of Pecorino on top for texture and presentation. Serve immediately so the granola stays crunchy.