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4.88 from 8 votes

Shredded Kale and Brussels Sprout Salad with Bacon and Pecorino

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

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!

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