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Kale and Brussels Sprouts Salad w/ Bacon and Pecorino

I am a salad person.


Which has nothing to do with my desire to be healthy.

I eat salad because I LOVE it. Adore. Crave. Never tire of it.

Fortunately, salad=vegetables, so that can equate to healthy eating. Since I save the ranch for my fries and chicken wings and typically use vinegar or citrus based dressings, most of the recipes you will find here for salad are going to be pretty good for you. And delicious of course.


Because that’s the real reason I love my salads so much. The mix of textures, the crunch, the bright flavors….the complex flavors….you can just get so much from one simple dish.


This salad I am sharing with you today doesn’t actually have a ton of components, but the ones it does have are pretty assertive. And unbelievably amazing together.

So so so so so so so so good.

I ate it three days in a row.


Kale and Brussels Sprouts Salad with Bacon and Pecorino (serves 3-4)

print recipe!


For dressing:

2 Tbs fresh lemon juice

1 Tbs dijon mustard

1 tsp shallot, finely minced

1 small clove garlic, finely minced

1/8 tsp kosher salt

Pinch black pepper

1/4 c extra virgin olive oil

For salad:

2-3 c thinly sliced kale (approx 1/2 a bunch)

1 lb brussels sprouts, finely shredded using a mandolin or sharp knife

3-4 slices turkey bacon, baked and chopped

1/4 c roasted almonds, chopped*

1/2 c Pecorino cheese, finely grated


Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.) Add in olive oil, whisking (or processing) until combined.

Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

KaleBrusselsSalad4Recipe adapted from, and with thanks to: BonAppetit


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toniMay 6, 2013 - 3:35 am

Love the picture w/ serving utensils holding salad in mid air….could almost taste it! Looks scrumptious!

toniMay 6, 2013 - 3:35 am

Love the picture w/ serving utensils holding salad in mid air….could almost taste it! Looks scrumptious!

coffeetablecookbookMay 7, 2013 - 5:53 pm

This. Looks. Amazing.

BreeMay 8, 2013 - 2:49 am

Thanks! It is! I love shredded brussels sprouts, and this is one of my favorite ways to use them.

BreeMay 8, 2013 - 2:49 am

Thanks! It is! I love shredded brussels sprouts, and this is one of my favorite ways to use them.

ttwteachMay 10, 2013 - 10:43 pm

I made this for the first time w/ company coming! How bold! They took the leftovers home!!! Absolutely perfection. Didn’t have any Pecorino so substituted Parmesan….and alas! I didn’t have the almonds I thought I had – so toasted pecans instead. It is the BEST salad….

Julie @ Lovely Little KitchenNovember 17, 2013 - 5:58 am

I’m so intrigued by the idea of shredded brussels sprouts. This salad might win me over :0) Pinning to try soon!

JesseNovember 17, 2013 - 11:52 am


breelinne@gmail.comNovember 17, 2013 - 7:03 pm

I have totally fallen in love with Brussels in any shape and form. Shredded is one of my favorites bc it adds so much texture! I hope you try it!

DinaNovember 17, 2013 - 9:58 pm

i’m looking for more creative and delicious ways to eat vegetables, especially greens, and this sounds amazing!

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Maria Lucia Rodrigues MonfardineApril 6, 2014 - 12:36 pm

Bom dia! Gostei muito de suas receitas.Voce deveria vir ao Brasil,iria se deliciar com tantas verduras e legumes naturais para fazer suas saladas,sem estarem congeladas.Se vc quiser poderemos trocar algumas figurinhas,ou,melhor receitas.Mesmo assim foi muito bom te conhecer .Um grande abraço ,na sua mãe também.

Maria Lucia Rodrigues Monfardine

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RachelJune 3, 2014 - 4:18 am

Sooooo good!! I added raisins – it was so darn delish! Thank you for sharing

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DanielleSeptember 25, 2014 - 2:28 pm

By far the best salad I have ever eaten or served. Thanks for posting!!!

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JessieOctober 29, 2014 - 2:50 am

This is fantastic! Iwill definitely be one of my go to’s now 🙂

JudyNovember 5, 2014 - 8:05 pm

This is the fourth time I have made this salad (exactly by the recipe !) Normally I will try a recipe the first time “as” it is written and then make my own changes. I have NOT changed one thing in this recipe and absolutely love it. Thanks so much for posting. This is now one of my favorites.

bree@sugarandgrace.comNovember 9, 2014 - 2:27 am

I am SO glad you like it!! Thank you for your sweet words!

bree@sugarandgrace.comNovember 9, 2014 - 2:28 am

So glad you like it!

TammyNovember 18, 2014 - 2:41 am

How many days will salad hold in fridge? Could I make it, dressed, day before Thanksgiving? or better to prep and dress at dinner time. Prefer slaw the next day but don’t know if these ingredients are as hardy???

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bree@sugarandgrace.comNovember 19, 2014 - 10:11 pm

It’s a pretty hardy salad…I think you’d be fine either way. I personally would probably keep the salad and the dressing separate, but I’ve eaten this as leftovers and it’s still great. If it saves you time and sanity go ahead and mix it up, but really, the time consuming part of this is chopping all the salad ingredients!

LisaNovember 20, 2014 - 12:12 am

Bree I made this salad for a work thanksgiving luncheon and it was a huge it. I absolutely loved it and plan to make it a permanent staple in my salad eating regimen. Thanks for sharing.

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LaurenDecember 7, 2014 - 9:34 pm

Just finished making this! It’s a winner. Going to bring it to all of my holiday parties! Thanks.

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bree@sugarandgrace.comDecember 13, 2014 - 3:15 am

Hi Lauren! I am so glad you liked it! It is a great holiday salad!!

MichelleDecember 13, 2014 - 9:11 pm

Holy deliciousness!! Just made this today for lunch. Sooooooo GOOD! I love kale salads….they last for days in the fridge even after they’ve been dressed! Thanks for the recipe, we’ll make it often!

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SarahJanuary 5, 2015 - 7:34 pm

Delicious! Thanks for the recipe. We just tripled the batch to have for the whole week,

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MeghanJanuary 13, 2015 - 4:03 pm

Could I use another green instead of kale? Spinach or maybe swiss chard?

[…] here via […]

bree@sugarandgrace.comJanuary 20, 2015 - 1:17 pm

Sorry for my delayed reply…I would probably not use spinach, as it does not have enough body to hold up in the salad. This is a crisp, hearty salad, and the spinach would not hold up like kale or Brussels will. I don’t use Swiss chard a ton, so I don’t have too much advice about it…I would just suggest using greens that are similar in heartiness to kale and Brussels sprouts! If you try another, let me know!

ChristineDecember 25, 2015 - 1:13 am

Sounds a lovely recipe I’d like to try but what does ‘c’ stand for in the list of ingredients, please?