Shredded Kale + Brussels Sprout Salad with Bacon + Pecorino

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

Shredded Kale and Brussels Sprout Salad with Bacon and Pecorino

Yield: 4-6 servings

Prep Time:25 minutes

Cook Time:0 minutes

Total Time: 25 minutes

Ingredients:

Salad

• 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

Dressing

• 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

Directions:

1. Combine kale and brussels sprouts in a large bowl.  Add in the bacon, pecans, and Pecorino cheese. 
2. 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.
3. Pour the dressing over the top of the salad and gently toss everything together.  Serve and enjoy!

Nutrients for 2 cups of salad (1/4th of the recipe): Calories: 314; Total Fat: 24.8g; Saturated Fat: 5.1g; Cholesterol: 12mg; Carbohydrate: 17.4g; Dietary Fiber: 5.4; Sugars: 2.8; Protein: 10.2g