Brussels Sprouts & Kale Salad: Your New Go-To for Flavor Explosions!
Hey there, flavor adventurer! Isla here from BiteTide, and I’ve got a salad that’ll smash every “boring greens” stereotype you’ve ever had. Picture this: crispy bacon hugging caramelized walnuts, jewel-like pomegranate seeds bursting with tang, and savory manchego cheese, all tangled up with shredded Brussels sprouts and kale. But the real showstopper? That warm cinnamon-spiced cider dressing drizzled over everything like liquid gold. This isn’t just a salad—it’s a textural fiesta in a bowl! Perfect for holiday gatherings, potlucks, or when you need to jazz up Tuesday’s dinner. I promise: even veggie-skeptics will beg for seconds. Ready to ride this flavor wave? Let’s chop, sizzle, and toss!
How a Snowed-In Christmas Inspired This Salad
This recipe was born during a chaotic (but magical!) blizzard in my coastal hometown. We’d planned a fancy holiday feast, but the roads were buried under snow—no last-minute grocery runs. Raiding the pantry, I found Brussels sprouts, bacon ends, walnuts, and a lone pomegranate rolling around. My grandma always said, “Cook with what sings to you,” so I shredded those sprouts like confetti, candied the nuts with maple syrup, and whisked apple cider vinegar with cinnamon for warmth. As we huddled by the fireplace, that improvised salad became the star: crunchy, sweet-savory, and unexpectedly festive. Now, it’s my edible hug for busy weeknights or celebrations. Food magic happens when you pivot!
Gather Your Flavor All-Stars
Makes 8–10 generous servings—halve if needed!
Salad Components
- 12–16 slices bacon, chopped – Thick-cut for crunch! (Swap: turkey bacon or smoked almonds for vegetarian)
- 4 tbsp fresh rosemary – Fresh is key! It infuses the bacon with piney notes.
- 2 tsp brown sugar + 2 tsp maple syrup – Dynamic duo for glazing walnuts. Pure maple syrup adds depth!
- 1 tsp cayenne pepper – Just a kiss of heat. Omit if sensitive.
- 2 cups walnuts – Roughly chopped for craggy edges that catch dressing. (Pecans work too!)
- 2 tbsp salted butter – Creates that glossy, sticky coating. Vegan? Use coconut oil.
- 8 cups shredded Brussels sprouts – Buy pre-shredded or slice thin with a knife (stems removed!).
- 4–6 cups chopped kale – Massage leaves with olive oil first for tenderness!
- 3 cups pomegranate arils – Buy pre-seeded to save time. Cranberries work off-season.
- 2 cups grated manchego – Salty, nutty magic. (Sub: Parmesan or sharp cheddar)
- 2 cups pepitas – Optional, but adds extra crunch!Print
Brussels Sprouts & Kale Salad with Warm Bacon
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Brussels Sprouts & Kale Salad with Warm Bacon is a hearty, nutrient-packed salad tossed in a warm, savory bacon dressing. The shredded Brussels sprouts and kale are tender yet crisp, balanced with smoky bacon and a tangy-sweet dressing for a satisfying side or light main.
Ingredients
Scale- 4 cups Brussels sprouts, trimmed and thinly sliced
- 3 cups kale, stems removed and chopped
- 6 slices bacon, chopped
- 2 cloves garlic, minced
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup (optional, for sweetness)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for garnish)
- ¼ cup toasted nuts (almonds, pecans, or walnuts, optional)
Instructions
- Prepare Brussels sprouts and kale by washing, trimming, and shredding. Place them in a large salad bowl.
- In a skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
- Add garlic to the bacon drippings and sauté for 30 seconds.
- Whisk in apple cider vinegar, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Simmer for 1–2 minutes to create the warm dressing.
- Pour warm dressing over Brussels sprouts and kale. Toss well to coat.
- Top with crispy bacon, Parmesan cheese, and toasted nuts if desired. Serve warm or at room temperature.
Notes
- Massage the kale with a little olive oil beforehand for extra tenderness.
- For a sweeter salad, add dried cranberries or sliced apples.
- Make it heartier by topping with grilled chicken or salmon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg
Keywords: brussels sprouts salad, kale salad, warm bacon dressing, low carb salad, hearty salad recipe
Cinnamon Cider Dressing
- ⅔ cup extra virgin olive oil – The fruity base. Avocado oil works too.
- ½ cup apple cider vinegar – Tangy backbone! No substitutes here.
- 2 small shallots, chopped – Milder than onions. Soak in vinegar 5 mins to mellow.
- 2 tbsp fresh thyme – Earthy balance to cinnamon. Dried? Use 2 tsp.
- 2 tbsp orange zest – Brightens everything! Use a microplane.
- ½ tsp cinnamon – The surprise star! Adds warmth without sweetness.
- Kosher salt & black pepper – Season aggressively—this dressing carries the salad!
Let’s Build Flavor Layers!
Total time: 40 mins (yes, really!)
Step 1: Bacon-Walnut Magic
In a large skillet over medium heat, cook chopped bacon and rosemary until bacon is almost crisp (it’ll finish cooking later!). Drain 90% of the fat—leave about 1 tbsp for flavor. Sprinkle brown sugar, maple syrup, and cayenne over bacon. Toss in walnuts and butter. Cook 3–4 mins, stirring constantly, until walnuts are toasted and glazed like candied jewels. Chef hack: Line a plate with parchment paper for the topping—prevents sticking!
Step 2: Prep the Greens
In your largest bowl, combine shredded Brussels sprouts and chopped kale. Drizzle with 1 tsp olive oil and massage kale vigorously for 1–2 mins until it turns bright green and tender. Add pomegranate arils, manchego, and pepitas. Pro tip: Shred sprouts with a food processor’s slicing disc to save wrists!
Step 3: Shake Up the Dressing
In a jar, combine olive oil, apple cider vinegar, shallots, thyme, orange zest, cinnamon, 1 tsp salt, and ½ tsp pepper. Seal and shake like a Polaroid picture! Taste test: Dip a kale leaf in. Needs more zing? Add vinegar. Too sharp? More oil.
Step 4: Assemble with Flair
Pour dressing over greens and toss until every nook is coated. Add bacon-walnut mixture right before serving so it stays crisp. Critical timing: Warm topping wilts greens if added too early!
Serve It Like a Pro
Pile this salad high on a platter for maximum wow factor! Garnish with extra thyme sprigs and orange zest. Pair with roasted chicken, garlic bread, or a dry Riesling. For gatherings, set toppings and dressing aside—let guests assemble their bowls so everything stays crunchy. Leftovers? Keep undressed greens + topping separate; they’ll last 2 days in the fridge.
Make It Your Own
- Vegetarian Twist: Skip bacon, add 1 cup smoked almonds. Use liquid smoke in the dressing!
- Fall Version: Swap pomegranate for roasted butternut squash cubes and dried cherries.
- Nut-Free: Use sunflower seeds instead of walnuts/pepitas.
- Cheese Swap: Feta or goat cheese for tang, Asiago for punch.
- Extra Protein: Top with grilled shrimp or shredded rotisserie chicken.
Isla’s Kitchen Confessions
This salad evolved from my “oops” moments! Once, I accidentally added cinnamon to the bacon glaze instead of paprika—best happy accident ever. Over the years, I’ve learned: massaging kale is non-negotiable (unless you enjoy chewing cardboard), and warming the dressing slightly before tossing amplifies the cozy spice notes. My kids now demand this for birthdays instead of cake—true story! Pro tip: Double the bacon-walnut mix for salad-topping popcorn later. You’re welcome.
Your Questions, Answered!
Q: Can I make this ahead?
A: Prep components separately! Store dressed greens + bacon topping in fridge for up to 24 hours. Combine only when serving.
Q: My dressing tastes too sharp. Help!
A: Balance it! Whisk in 1 tsp honey or maple syrup. Too oily? Add 1 tbsp vinegar or orange juice.
Q: Brussels sprouts are bitter. What did I do wrong?
A: Size matters! Smaller sprouts = sweeter. Remove any yellow leaves, and slice super thin. Massaging with salt also helps.
Q: Can I use bagged kale salad mix?
A: Absolutely! Skip massaging if it’s “ready-to-eat.” Just avoid kits with heavy dressings or croutons.
Nutrition Per Serving (Estimate)
Calories: 420 | Fat: 32g | Protein: 15g | Carbs: 18g | Fiber: 4g | Net Carbs: 14g
Note: Values vary based on ingredient swaps. Higher protein if adding shrimp/chicken!
This Brussels Sprouts & Kale Salad with Warm Bacon & Cider Dressing proves that salads can be just as comforting and festive as any main dish. With its balance of crunch, richness, and brightness, it’s the perfect centerpiece for holidays, potlucks, or even cozy weeknights. One bite, and you’ll see why it’s a BiteTide favorite—simple ingredients, elevated flavor, and pure joy in every forkful.
