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Home » Recipes » Lunch » Salad + Dressing » Shredded Kale + Brussels Sprout Salad with Bacon + Pecorino

Shredded Kale + Brussels Sprout Salad with Bacon + Pecorino

Published: Nov 21, 2016 · Last Modified: September 27, 2019 by Dani

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Scroll down to watch the step-by-step video.

Oh, how I love a good salad.

Especially as the weather gets colder and I have to begin an internal, ongoing conversation with myself about why drinking hot chocolate and eating scones on a daily basis will not make the winter pass any faster!

But, no matter how you cut it, the colder weather definitely leaves me craving more comfort food.  And while I do understand that salad is not typically considered comfort food; you may be surprised to see how comforting it can be when you use a hearty green as your base (in this case kale + brussels sprouts) and then sprinkle in some cheese and bacon.

I mean, doesn’t cheese and bacon automatically equal comfort?  Even when it’s sprinkled onto a bed of nutrient rich greens, it does a fantastic job at be delicious and comforting.

So, walk with me for a minute, will you?

Imagine, finely shredded kale and brussels sprouts dressed with a clean and bright, lemon and garlic vinaigrette and then tossed with creamy + nutty pecorino, salty + crunchy bacon, AND buttery toasted pecans.

YES! That’s what’s happening here.

And it’s so easy.

This is one of those salads you can make on a Tuesday night and blow your family’s mind  OR bring it along to a holiday or dinner party if you want to impress your friends and family.

I’m telling you, this delicious and comforting salad combination is a true, ‘show-stopper’.

Print Recipe
4.88 from 8 votes

Shredded Kale and Brussels Sprout Salad with Bacon and Pecorino

Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto
Author: Dani Spies
Prep Time25 mins
Total Time25 mins
Servings: 4 servings
Calories:

Ingredients

  • 4 cups thinly sliced kale
  • 4 cups brussels sprouts thinly sliced*
  • 6 slices bacon cooked and crumbled
  • 1/4 cup roasted pecan chopped
  • 1/3 cup grated Pecorino cheese
  • 2 cloves crushed garlic
  • 2 tbsp. diced red onion
  • 1 tsp. dijon mustard
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Combine kale and brussels sprouts in a large bowl. Add in the bacon, pecans, and Pecorino cheese.
  • In a spouted glass cup or a mason jar, combine garlic, onion, mustard, lemon juice, extra virgin olive oil, salt and pepper. Whisk together until everything is well combined.
  • Pour the dressing over the top of the salad and gently toss everything together. Serve and enjoy!

Gluten Free, Low Carb + Keto, Recipes, Salad + Dressing, Sides, Video bacon, Brussels Sprouts, Gluten Free, Kale, Lemon, Low Carb + Keto, Pecans, Pecorino cheese, Salad, sides

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Lina says

    November 21, 2016 at 12:00 pm

    5 stars
    Dani, how much mustard should I use? Didn’t see it in the dressing description. Thank you!!!! 

    Reply
    • Dani says

      November 21, 2016 at 4:17 pm

      5 stars
      Just a tsp! I will fix that now.

      Reply
  2. Ali says

    March 20, 2018 at 11:43 am

    5 stars
    Hi Dani,
    Are the kale and brussels sprouts raw?
    thank you,
    Ali

    Reply
    • Dani says

      May 1, 2018 at 12:09 pm

      5 stars
      yes!!

      Reply
  3. Rebecca says

    November 23, 2018 at 11:11 am

    5 stars
    Made this for a Thanksgiving side dish. It was a huge hit with no leftovers! So delicious!

    Reply
    • Dani says

      November 27, 2018 at 5:21 pm

      5 stars
      So glad you all enjoyed it!! Thanks for letting me know Rebecca.

      Reply
  4. Jane says

    November 6, 2019 at 2:43 pm

    Can this be made ahead of time? I would like to bring it over to my sister’s house for thanksgiving but wondering how far in advance I can make it?

    Reply
    • Dani says

      November 8, 2019 at 7:27 am

      Hi Jane! You can make it ahead of time for sure – but f possible – try to assemble it right before serving.

      Reply
  5. Bethany Beresheim says

    January 20, 2020 at 9:03 pm

    5 stars
    I’ve never commented on a recipe before but this salad is amazing! I probably added more cheese and I added a handful of dried cherries. Because kale and brussels are so tough, the salad lasts 2-3 days without getting mushy (if you don’t eat the entire thing in one sitting)!

    Reply
    • Dani says

      January 23, 2020 at 1:42 pm

      Wow! I’m so excited that you liked this recipe enough to leave your very first comment…. thanks Bethany!! So glad you enjoyed it 🙂

      Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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