This Kale, Brussels Sprouts and Bacon Salad is one of my all-time favorite salads. With bacon, pecorino romano, brussels sprouts, kale and a smile homemade dressing, this healthy salad is super easy to make and super delicious.
Summer summer summer summer!
It’s finally (almost) here, which means lots of fresh salads and the year that I finally learn how to correctly apply sunscreen like the grown adult that I am.
Memorial Day weekend was spent at my mom’s in North Carolina on the lake. While I thought I had gone the entire weekend – my first one out in the sun after a pasty white Chicago winter – I inevitably got burnt to a crisp on the last day.
Nothing is more embarrassing than donning a nice sun burn. I can feel people judging me for my lack of ability to protect my skin with the correct SPF. Sigh. Accidents happen!!
So by eating lots of this Kale, Brussels Sprouts and Bacon Salad, I’m going to tell myself that I’m getting enough nutrients to repair the damage done to my poor skin.
This is one of my all time favorite salads, and I don’t even like Brussels sprouts that much! The bacon makes it super delicious and the homemade dressing is light and flavorful.
Add in the bite of cheese and crunchy almonds and you’ve got yourself one heck of a delicious side dish. Give this Kale, Brussels Sprouts and Bacon Salad a try next time you want to mix it up from the boring old iceberg!
Save RecipeIngredients
- 1/2 bunch kale, washed and shredded (about 2-3 cups)
- 1 pound brussels sprouts, finely shredded using a mandolin or sharp knife (I buy them already shredded at the grocery store)
- 3-4 slices turkey bacon
- 1/4 cup roasted almonds, chopped
- 1/2 cup Pecorino Romano cheese, finely grated (or shaved Parmesan)
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dijon mustard
- 1 small clove garlic, finely minced
- Salt and pepper, to taste
Instructions
- Fry the bacon in a skillet until crispy, remove and set aside. Reserve 1 teaspoon bacon grease for the dressing if you're feeling naughty. Once the bacon is cool enough to handle, crumble or chop it.
- Combine the kale, brussels, bacon, almonds and cheese.
- In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt and pepper.
- Toss the dressing with the salad and serve! I also like to make this ahead of time to give the flavors a chance to marinate - the kale/brussels won't get soggy!
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