Crispy Bacon and Brussels Sprout Crunch Salad

This Bacon Brussels Crunch Salad is a delicious, festive addition to any holiday table and an excellent choice for weeknight dinners when you want something bright and satisfying. Crisp shaved Brussels sprouts and tender Tuscan kale form the base, while tart Granny Smith apple, cubed white cheddar, toasted pecans, crunchy seasoned panko, and crisped bacon add a mix of textures and flavors. A tangy-sweet balsamic and lemon dressing finishes the salad, making it bright, balanced, and memorable.

The contrast of crunchy, savory, sweet, and tangy elements makes this salad anything but ordinary. It works beautifully as a starter or side during holiday meals and can easily be turned into a main course by adding grilled chicken, seared salmon, or roasted tofu. The components are easy to prep ahead, and assembly only takes a few minutes when guests arrive.

Ingredients

• Thick-cut bacon (6 slices)
• 1 lb Brussels sprouts, trimmed and very thinly shaved
• 2 bundles Tuscan kale, de-ribbed and thinly sliced
• 1 cup chopped Italian parsley
• 1 medium Granny Smith apple, thinly sliced
• 1/2 cup cubed white cheddar (omit for dairy-free)
• 1/2 cup toasted pecans, chopped
• 1 cup gluten-free panko breadcrumbs
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme (for crumbs)
• Salt and freshly ground pepper
• Extra virgin olive oil
• Additional seasonings for the dressing (see dressing section)

Step-by-step

Step One: Make the Bacon

Preheat your oven to 400°F (use the method below). Line a baking sheet with parchment paper, arrange the bacon in a single layer, and place the sheet on the middle rack of a cold oven. Turn the oven to 400°F and bake for 17–20 minutes, until the bacon reaches your desired crispness. Move the cooked bacon to a paper towel–lined plate to drain and cool, then roughly chop. Baking bacon on a sheet in a cold-to-hot oven helps render fat evenly and produces consistent crispness.

Step Two: Toast the Breadcrumbs

Carefully drain most of the bacon grease into a heatproof container, leaving a little on the baking sheet. Add the panko, paprika, garlic powder, dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper to the sheet. Drizzle about 1 tablespoon of the reserved bacon grease (or a tablespoon of olive oil for a lighter version) over the crumbs and toss to coat evenly. Bake on the middle rack for 5–7 minutes, stirring halfway through, until the crumbs are golden and crisp. Let cool completely before adding to the salad for maximum crunch.

Step Three: Make the Dressing

While the crumbs toast, prepare the vinaigrette. In a wide-mouth jar or small blender, combine 1 small shallot (roughly chopped), 2 garlic cloves (roughly chopped), 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1/4 cup balsamic vinegar, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon dried thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 cup extra virgin olive oil. Blend or shake until the dressing is smooth and emulsified. Chill the dressing until you’re ready to assemble the salad.

Step Four: Assemble the Salad

In a large mixing bowl, add the thinly sliced Tuscan kale and shaved Brussels sprouts. Pour in about 1/4 cup of the dressing and toss with tongs for 1–2 minutes to begin softening the greens. Add all of the chopped parsley, half of the sliced apple, half of the cubed cheddar, half of the toasted pecans, half of the chopped bacon, and half of the toasted panko. Toss gently to combine, adding more dressing until the salad is dressed to your preference.

Step Five: Garnish and Serve

Transfer the salad to a serving platter or bowl and garnish with the remaining apple slices, cheddar, pecans, bacon, and panko crumbs. Serve immediately so the panko stays crisp. This salad pairs well with roasted or grilled proteins and complements rich holiday mains.

Recipe FAQs

I hope you enjoy this Bacon Brussels Crunch Salad—its combination of textures and bright dressing makes it an instant favorite. Comment below to share how you served it or any tweaks you made.

Looking for more salad recipes? Try these titles:

Little Gem Salad with Creamy Cacio e Pepe Dressing

Crab Cake Salad with Champagne Vinaigrette

Warm Bacon Vinaigrette Salad

Steakhouse Chopped Salad

Bacon Brussels Crunch Salad

Gluten-Free (use gluten-free panko), can be dairy-free if cheddar is omitted.

Prep: 20 mins   Cook: 25 mins   Total: 45 mins   Servings: 6

Ingredients

• 6 slices thick-cut bacon
• 1 cup gluten-free panko breadcrumbs
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme (for crumbs)
• 1/2 tsp kosher salt and 1/4 tsp pepper (for crumbs)
• 1 small shallot, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1/4 cup balsamic vinegar
• 1 tsp lemon zest and 2 tbsp fresh lemon juice
• 1 tsp dried thyme (for dressing), 1/2 tsp kosher salt, 1/4 tsp pepper
• 1/2 cup extra virgin olive oil
• 1 lb Brussels sprouts, very thinly shaved
• 2 bundles Tuscan kale, de-ribbed and thinly sliced
• 1 cup chopped Italian parsley
• 1 medium Granny Smith apple, thinly sliced
• 1/2 cup cubed white cheddar (optional)
• 1/2 cup chopped toasted pecans

Instructions

1. Line a baking sheet with parchment, add bacon, place in a cold oven, then heat to 400°F and bake 17–20 minutes until crisp. Drain, cool, and chop.
2. Drain excess bacon grease, leave a little on the sheet. Combine panko with paprika, garlic powder, dried thyme, salt, and pepper. Toss with 1 tbsp reserved bacon grease or olive oil. Bake 5–7 minutes until golden and crisp; cool completely.
3. Blend shallot, garlic, Dijon, maple syrup, balsamic, lemon zest and juice, dried thyme, salt, pepper, and olive oil until emulsified. Chill until ready to use.
4. Toss kale and shaved Brussels sprouts with about 1/4 cup dressing to soften. Add parsley, half the apple, cheese, pecans, bacon, and panko; toss and add more dressing as needed.
5. Garnish with remaining apple, cheese, pecans, bacon, and panko. Serve immediately.

Notes

Make components ahead to save time: dressing and bacon keep well in the fridge for 1–2 days; keep crunchy elements separate until serving. For a vegetarian version, omit bacon and use olive oil to toast the panko; consider adding roasted chickpeas or grilled tofu for protein.