Ever daydreamed about how good a salad is? Probably not, but this salad is more than just lettuce and dressing… It has color, pleasant textures, and a flavorful taste. Perfect to keep in the fridge to have as a side dish on a busy night, serve as an eye-catching dish at a Thanksgiving gathering, or to enjoy whenever you desire a refreshing, autumnal dish.
This recipe makes about 8 servings.
What you need:
– large bowl
– Small bowl
– Tongs
– Measuring spoon
– Knife
– Cutting board
– Mandolin (optional)
Ingredients
– 1 lb brussel sprouts
– 1 large bunch of kale
– ¼ cup of extra virgin olive oil
– Salt (to taste preference)
– Pepper (to taste preference)
– 1 granny smith apple chopped into cubes (or apple of your choice)
– ⅓ cup toasted pecans (Either roast them in a thin layer in the oven at 350 degrees for 5-10 minutes OR place in a skillet on the stove over medium heat until golden brown/has a flaky texture)
– ¼ cup dried cranberries
– 6 strips of bacon (cooked and crumbled)
– 2 tbsp apple cider vinegar
– 1 tbsp dijon mustard
– 2 tsp honey (OR you can use maple syrup!)
– 6 oz. extra sharp cheddar cheese (shaved)
– 1 tbsp leftover bacon fat (optional, but adds a smokey flavor to the dressing)
1.) Prepare the brussel sprouts by rinsing them and removing any bad leaves. Then, slice or shave (using a mandolin if you have one) as finely as possible. Add brussel sprouts to a large bowl.
2.) Prepare the kale by rinsing and removing the stems. Stack the leaves and roll them to form a long cylinder. Then, slice with a knife to create finely chopped pieces. Add to the bowl.
3.) Into the bowl, add the olive oil and sprinkle of salt (start with a less generous pinch and add more later if needed). Using your hands, squeeze and massage the greens until they are equally coated.
4.) Add into the bowl the chopped apple, toasted pecans, dried cranberries, crumbled bacon, and shaved cheddar.
5.) Now to make the dressing: in a small bowl, add the apple cider vinegar, dijon mustard, honey, and a pinch of salt and pepper. Whisk together, then slowly add the olive oil and bacon fat (again, optional) in. Once the dressing is complete, add it to the salad.
6.) Add the dressing to the salad and mix until all of the greens are fully coated (a little tip: I have found that if you let the salad sit in the fridge for a few hours, it gets more flavor!). 7.) Enjoy! If you have leftovers, store the salad in the fridge for up to 4 days.
By Brynna White
