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Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Turkey

Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon

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This vibrant Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Turkey is a delightful autumn dish that beautifully balances flavors and textures. The earthy crunch of Brussels sprouts and kale mingles with the sweet tang of Granny Smith apples, while sharp cheddar adds a creamy richness. Finished off with crispy turkey for a savory crunch, this salad is not just a side; it’s a centerpiece that brings warmth and joy to any gathering. Perfect for Thanksgiving or casual dinners, this salad is a celebration of fall’s bounty, ensuring every bite is both nourishing and satisfying.

Ingredients

Scale
  • 1 lb Brussels sprouts
  • 1 large bunch of kale
  • 1 Granny Smith apple (diced or julienned)
  • ⅓ cup pecans (toasted and roughly chopped)
  • ¼ cup dried cranberries
  • 6 ounces extra sharp cheddar cheese (diced)
  • 5 strips turkey (cooked and crumbled)
  • 1 small shallot (minced)
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons extra virgin olive oil (divided)
  • Salt and pepper to taste

Instructions

  1. Prepare the greens: Remove any yellow leaves from the Brussels sprouts, then slice them thinly. Rinse the kale, remove stems, and chop into ribbons.
  2. Massage the greens: In a large bowl, drizzle 1 tablespoon of olive oil over the greens along with salt and pepper. Massage gently until they soften.
  3. Add other ingredients: Toss in diced apple, toasted pecans, cranberries, diced cheddar cheese, and crumbled turkey.
  4. Make the vinaigrette: Whisk together minced shallots, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly add remaining olive oil while whisking until emulsified.
  5. Combine: Drizzle vinaigrette over the salad and toss gently to coat.
  6. Let it rest: Allow salad to sit for about 10-15 minutes before serving for flavors to meld.

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