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This chopped salad is shaved Brussels sprouts and kale with crisp apple, salty bacon, Parmesan and toasted walnuts, all tossed in a honey Dijon dressing. It is the fresh, crunchy thing a heavy holiday table needs.
Brussels sprouts are sturdier than lettuce, so this salad can sit dressed for hours without going limp. That makes it one of the easiest make-ahead sides on the menu.
Put it next to my Brown Butter Mashed Potatoes and everything on the plate feels lighter.
What Goes Into This Salad
- Brussels sprouts. One pound, shaved very thin. A mandoline or the slicing blade on a food processor is fastest.
- Kale. Two cups, thinly sliced, for color and more crunch.
- Bacon. Thick-cut, chopped and cooked until crisp.
- Apples. Two crisp ones, like Honeycrisp, cut into small cubes.
- Parmesan and walnuts. Shaved Parmesan for salt, toasted walnuts for crunch.
- Honey Dijon dressing. Cider vinegar, lemon, two mustards, honey, shallot and olive oil.
How to Make It
Make the dressing. Whisk everything except the oil, then slowly whisk in the oil until creamy.
Cook the bacon. Cook until crisp, then drain on paper towels.
Toast the walnuts. A dry skillet, 4 to 5 minutes, until fragrant.
Assemble. Toss the greens and apples with half the dressing, then add the bacon, walnuts, onion and Parmesan and the rest of the dressing to taste.
Tips
- Slice the sprouts thin. Thick pieces taste raw and tough. Paper-thin is the goal.
- Toss the apples in lemon. A squeeze of lemon keeps them from browning.
- Save some toppings. Keep a little bacon, apple, walnuts and Parmesan on top so they show.
Make Ahead and Storage
Shave and dress the Brussels sprouts and kale up to 4 hours ahead. Add the apples, bacon, walnuts and Parmesan right before serving so they stay crisp. The dressing keeps 5 days in the fridge.
Frequently Asked Questions
Can I make it without bacon?
Yes. Add extra walnuts and a little more Parmesan for the salt and crunch.
Can I use bagged shaved Brussels sprouts?
Yes, they save a lot of time.
What other apples work?
Any crisp, sweet-tart apple, like Pink Lady or Fuji.
More for the Holiday Table
Holiday Recipes
Candied Yams with Marshmallows
Side Dishes
Cornbread Dressing
Holiday Recipes
Roasted Cajun Turkey Recipe
Dessert
Honey Butter Cornbread
Chopped Apple, Brussels Sprout and Bacon Salad with Honey Dijon Dressing
Ingredients
For the dressing
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 small shallot finely minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the salad
- 1 lb Brussels sprouts trimmed and very thinly shaved
- 2 cups sliced kale
- 8 slices thick-cut bacon chopped
- 2 crisp apples such as Honeycrisp, cut into small cubes
- 1 cup shaved Parmesan about 3 oz
- 3/4 cup walnuts toasted and roughly chopped
- 1/4 small red onion very thinly sliced, optional
Instructions
- Make the dressing. Whisk the vinegar, lemon juice, Dijon, whole grain mustard, honey, shallot, salt and pepper. Slowly whisk in the olive oil until creamy. Taste and adjust.
- Cook the bacon. Cook the bacon in a skillet over medium heat for 8 to 10 minutes, stirring, until crisp. Drain on paper towels.
- Toast the walnuts. Toast in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant.
- Assemble. Toss the shaved Brussels sprouts, kale and apples with about half the dressing. Add the bacon, walnuts, red onion and Parmesan, toss again and add more dressing to taste.
