Shaved Brussels Sprout & Kale Salad

This is the salad I make when I need something fresh that can still hold its own alongside a cozy fall or winter meal. Shaved Brussels sprouts and thinly sliced kale create a hearty base, while crispy bacon, dried cherries, Manchego, and toasted pepitas bring a mix of salty, sweet, smoky, and crunchy flavors.

Unlike delicate leafy salads, this one can be dressed ahead of time without becoming soggy, which makes it especially good for holidays, dinner parties, and meal prep.

Yield: About 12 cups

Servings: 8-10

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

For the Salad

• 6–8 slices thick-cut bacon

• 1 pound Brussels sprouts, thinly sliced or shredded

• 1 bunch kale, stems removed and leaves very thinly sliced

• 1 cup dried cherries or dried cranberries

• 1 cup shaved, sliced, or cubed Manchego or Parmesan cheese

• 1 cup raw pepitas

• Kosher salt

• Freshly ground black pepper

For the Shallot Vinaigrette

• 1 large shallot, finely minced

• 1 garlic clove, grated

• Zest and juice of 1 lemon

• 1 teaspoon Dijon or whole-grain mustard

• 1 teaspoon maple syrup or honey

• ⅓ cup extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

Instructions

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Set an oven-safe wire rack over the baking sheet, if you have one.

2. Arrange the bacon in a single layer on the rack or directly on the parchment. Bake for 15–20 minutes, or until crisp to your liking.

3. Transfer the bacon to a paper towel-lined plate and let cool. Once cooled, roughly chop it into bite-size pieces.

4. While the bacon cooks, place a dry skillet over medium heat. Add the pepitas in a single layer and toast for about 5 minutes, shaking the pan occasionally, until fragrant and beginning to puff and pop.

5. Remove the pepitas from the heat, season with a pinch of salt, and let cool.

6. In a large serving bowl, combine the shaved Brussels sprouts, kale, bacon, dried cherries, cheese, and toasted pepitas.

7. To make the vinaigrette, combine the shallot, garlic, lemon zest, lemon juice, mustard, maple syrup, and olive oil in a jar with a tight-fitting lid. Season with salt and pepper, then shake vigorously until combined. You can also whisk everything together in a bowl.

8. Taste the vinaigrette and adjust as needed with more lemon, mustard, salt, or pepper.

9. About 5–15 minutes before serving, pour the vinaigrette over the salad and toss thoroughly so it reaches all the finely sliced greens.

10. Taste once more, season with additional salt and pepper if needed, and serve.

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Serving Suggestions

This salad is a great addition to:

• Thanksgiving or Christmas dinner

• Roast chicken

• Braised short ribs

• Pork tenderloin

• Soup and crusty bread

• A holiday brunch or potluck

It is hearty enough to serve as a light meal on its own, especially with added roasted chicken.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Because kale and Brussels sprouts are sturdy, the dressed salad holds up well overnight. The pepitas and bacon will soften slightly as it sits, but the flavor remains delicious.

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Make-Ahead Notes

You can prepare most of the components in advance:

• Shave the Brussels sprouts and slice the kale up to 2 days ahead.

• Make the vinaigrette up to 5 days ahead.

• Cook the bacon and toast the pepitas up to 2 days ahead.

Store each component separately, then assemble and dress shortly before serving.

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Maddie's Tip

Slice the kale and Brussels sprouts as thinly as possible. The finer the greens are sliced, the more tender the salad will feel and the better the vinaigrette will coat every bite.

A food processor fitted with the slicing attachment makes quick work of the Brussels sprouts, but I still prefer slicing the kale by hand so it stays light rather than becoming bruised or chopped too finely.