This Bacon Brussels Crunch Salad is a festive, flavor-packed addition to any holiday table. Crisp bacon, shaved Brussels sprouts, tender Tuscan kale, tart Granny Smith apple, cubed white cheddar, and toasted pecans come together with crunchy seasoned panko and a bright, tangy dressing. It’s a lively, textured salad that works equally well as a starter, a side, or a main when topped with your favorite protein.
The combination of savory, sweet, and acidic notes gives this salad excellent balance. The kale and thinly shaved Brussels sprouts add a substantial base, while apple and cheddar introduce contrasting flavors. Toasted pecans and crisped panko provide texture, and bacon brings smoky richness. Make the components ahead, then toss them together for an easy, show-stopping dish.
Ingredients:
- Bacon
- Brussels sprouts
- Tuscan kale
- Italian parsley
- Granny Smith apple
- White cheddar cheese (cubed)
- Toasted pecans
- Panko breadcrumbs (gluten-free if desired)
- Paprika
- Garlic powder
- Dried thyme
- Plus a few ingredients for the dressing
Step-by-step:
Step One: Make the Bacon
Preheat a cold oven to 400°F with a baking sheet on the middle rack. Line the sheet with parchment, arrange the bacon in a single layer, and transfer the sheet to the oven. Bake 17–20 minutes, until the bacon reaches your desired crispness. Move cooked bacon to a paper towel–lined plate to drain, let cool, then roughly chop and set aside.
Step Two: Toast the Breadcrumbs
Carefully drain excess bacon grease into a heatproof container, leaving the parchment on the baking sheet. Combine panko with paprika, garlic powder, dried thyme, salt, and pepper on the sheet. Drizzle about 1 tablespoon of the reserved bacon grease over the crumbs and toss so they’re evenly coated. Return the sheet to the oven and bake 5–7 minutes, stirring once, until crumbs are golden and crisp. Let cool completely before adding to the salad.
Step Three: Make the Dressing
While the crumbs bake, prepare the dressing. In a wide-mouth jar combine a small chopped shallot, roughly chopped garlic, Dijon mustard, maple syrup, balsamic vinegar, lemon zest and juice, dried thyme, kosher salt, pepper, and extra-virgin olive oil. Use an immersion blender to emulsify until smooth. Chill the dressing until you’re ready to assemble the salad.
Step Four: Assemble the Salad
In a large bowl combine de-ribbed, thinly sliced Tuscan kale and very thinly shaved Brussels sprouts. Add about 1/4 cup of dressing and toss with tongs until the leaves begin to soften, about 1–2 minutes. Add chopped parsley, half of the sliced apple, half of the cubed cheddar, half of the toasted pecans, half of the chopped bacon, and half of the toasted panko. Toss to combine, adding more dressing as needed to reach your preferred level of coating.
Step Five: Garnish and Enjoy
Finish the salad by garnishing with the remaining apple slices, cheddar, pecans, bacon, and panko crumbs. Serve immediately and enjoy the mix of textures and bright flavors.
Recipe FAQs:
Yes. Prep each component in advance: cook and chop the bacon, toast the panko, shave the Brussels sprouts, and make the dressing. Store components separately and toss just before serving. The dressing keeps in the refrigerator for 1–2 days.
A mandolin or food processor with a slicing attachment makes quick work of thin shavings; if slicing by knife, take care and slice as thinly as possible.
It’s versatile—serve it as a side or starter, or add grilled chicken, salmon, or another protein to make it a satisfying main course.
I hope you enjoy this Bacon Brussels Crunch Salad—leave a comment to share how it turned out!
Looking for more salad recipes? Try these!
Little Gem Salad with Creamy Cacio e Pepe Dressing
Crab Cake Salad with Champagne Vinaigrette
Warm Bacon Vinaigrette Salad
Steakhouse Chopped Salad
Bacon Brussels Crunch Salad
Print Recipe
Ingredients
- 6 slices thick cut bacon
For the Crumbs:
- 1 cup gluten-free panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
For the Dressing:
- 1 small shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup balsamic vinegar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the Salad:
- 1 pound brussels sprouts, ends trimmed and shaved very thin
- 2 bundles Tuscan kale, de-ribbed and thinly sliced
- 1 cup chopped Italian parsley
- 1 medium granny smith apple, thinly sliced
- ½ cup cubed white cheddar cheese (omit for dairy-free)
- ½ cup chopped toasted pecans
Instructions
Make the Bacon:
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Line a baking sheet with parchment paper. Add the bacon to the sheet and transfer to a COLD oven on the middle rack. Turn the heat to 400℉ and bake for 17 to 20 minutes until the bacon is crisp. Transfer the cooked bacon to a paper towel-lined plate and set aside. Once cooled, roughly chop and set aside.
Make the Crumbs:
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Drain the excess bacon grease into a heat-proof container, leaving the parchment paper on the sheet. To the baking sheet, add the panko, paprika, garlic powder, dried thyme, salt, and pepper. Pour over 1 tablespoon of the residual bacon grease, and toss to combine, coating all of the crumbs in the grease and ensuring they are evenly coated. Transfer the sheet back to the oven on the middle rack and bake for 5 to 7 minutes, stirring halfway through, until the crumbs are crisp and golden brown. Allow to cool entirely before tossing into the salad.
Meanwhile, Make the Dressing:
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In a wide-mouth jar, add the shallot, garlic, Dijon, maple syrup, balsamic vinegar, lemon zest and juice, dried thyme, salt, pepper, and olive oil. Using an immersion blender, blend until the dressing is completely smooth and emulsified. Set aside in the fridge until you’re ready to assemble the salad.
Assemble the Salad:
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In a large mixing bowl, add the kale and shaved brussels sprouts. Add about ¼ cup of dressing and mix, using tongs, until the dressing has started to soften the kale and brussels sprouts, about 1 to 2 minutes.
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Toss in all of the parsley, then half of the sliced apple, cheddar cheese, pecans, cooked bacon, and panko breadcrumbs (reserving the other half of each for garnish). Toss to combine, adding more dressing as you mix until the salad is dressed to your liking.
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Garnish the salad with the remaining apple, cheese, pecans, bacon, and panko crumbs.
Nutrition information is automatically calculated, so should only be used as an approximation.