Chopped Apple, Brussels Sprout and Bacon Salad with Honey Dijon Dressing
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.
Servings: 8 servings
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.
Notes
The greens can be dressed up to 4 hours ahead. Add the apples, bacon, walnuts and Parmesan just before serving. Toss the cut apples with lemon so they don’t brown.