Name: Kale and Shaved Brussels Sprout Salad with Bacon
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pound Brussels sprouts, wilted outer leaves peeled off and discarded; 1 pound fresh kale, about 1 large bunch, rinsed and patted dry; 6 strips bacon; 1 cup pecan halves; 1/2 cup dried cranberries; 1/4 cup apple cider vinegar; 2 tablespoons maple syrup; 2 teaspoons whole-grain mustard; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup olive oil

Kale and Shaved Brussels Sprout Salad with Bacon

This hearty Brussels sprouts and kale salad is full of crunchy nuts and bacon, and tossed with a tangy dressing. Plus, several elements can be prepared ahead, making assembly a breeze for your holiday table or weekday lunch.

30 min total 30 min prep 8 372 cal

Instructions

Tap a step to mark it done

1 In a large skillet lay bacon in individual slices, cook until desired level of doneness. Drain on a paper towel-lined plate. Cool and chop.
2 Preheat the oven to 350°F. Spread pecans out over a baking sheet in a single layer. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Transfer to a cutting board to cool then roughly chop.
3 Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Then, with the flat side down, thinly slice the sprouts into shreds. Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Discard the stems or save for another use. Into a large bowl, add the Brussels sprouts and kale. Mix to combine.
4 In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper. Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer).
5 When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.