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. Â 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’.
Shredded Kale and Brussels Sprout Salad with Bacon and Pecorino
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!
Lina says
Dani, how much mustard should I use? Didn’t see it in the dressing description. Thank you!!!!Â
Dani says
Just a tsp! I will fix that now.
Ali says
Hi Dani,
Are the kale and brussels sprouts raw?
thank you,
Ali
Dani says
yes!!
Rebecca says
Made this for a Thanksgiving side dish. It was a huge hit with no leftovers! So delicious!
Dani says
So glad you all enjoyed it!! Thanks for letting me know Rebecca.
Jane says
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?
Dani says
Hi Jane! You can make it ahead of time for sure – but f possible – try to assemble it right before serving.
Bethany Beresheim says
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)!
Dani says
Wow! I’m so excited that you liked this recipe enough to leave your very first comment…. thanks Bethany!! So glad you enjoyed it 🙂
Jane Szalankiewicz says
I made this tonight for dinner and it was amazing. I did add a little more cheese and some pomegranate seeds. This is my new favorite salad and I can’t wait to make it for our next family get together.
Dani says
I’m so glad you enjoyed this salad, Jane! The addition of a little more cheese and some pomegranate seeds sounds great!