Kale & Brussels Sprout Salad with Bacon & Pecorino Cheese

I am truly a salad lover! They are just SO versatile.  You’ve got your main dish ones like chicken salad, ham salad, taco salad.  Then you have your side dish salads like macaroni salad, broccoli salad or potato salad. And then of course there is a good old layered salad.  There are even dessert salads like the ultra delicious strawberry pretzel salad.  (Not sure how that slid in as a salad, but it is SO good)!  Well here is a new vegetable salad that is healthy and delicious.

I’d say two vegetables that used to be in the shadows, but have now taken on major acclaim are kale and brussels sprouts.  They are low in calories and packed with nutrients.  Kale is even now billed as one of the “super foods”.

So this one is for all you healthy eating, low-carb lovers.  Even if you aren’t, you may love this recipe anyway!

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For dressing:

2 tablespoons lemon juice

1 tablespoons dijon mustard

1 teaspoon shallot, finely minced

1 small clove garlic, finely minced

1/8 tsp salt

Pinch black pepper

1/4 cup olive oil

For salad:

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

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

6 slices bacon, cooked & chopped (use turkey bacon if you like)

1/4 cup roasted almonds, chopped

1/2 cup pecorino cheese, slivered or grated (you can substitute fresh Parmesan)



Combine all dressing ingredients in a small bowl and mix.

Add in olive oil, whisking until combined.

Mix kale and 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.

(If you have leftovers, you may want to mix up some extra dressing if it seems too dry).