Shaved Brussels sprouts and kale salad with bacon and blue cheese is one of those sturdy salads that actually eats like a meal. Raw sprouts and massaged kale stay crunchy under smoky bacon, toasted pecans, and creamy blue cheese, all brightened with citrus vinaigrette. It preps in 15 minutes and holds up better than any lettuce-based bowl.
Ever had a salad at a restaurant that you just can’t stop thinking about? The one you crave and go back for time and time again? This is that salad. We’re talking about a powerhouse combination of textures and flavors: crisp, earthy shaved Brussels sprouts and hearty lacinato kale, salty and smoky bites of crispy bacon, crunchy toasted pecans, and bold, creamy crumbles of blue cheese. It’s a symphony of bitter, salty, and savory, all brought together with a bright Citrus Vinaigrette that cuts through the richness. Get ready to make your new favorite salad right at home.
Ingredients
• 1 bunch lacinato kale, about 6 ounces or 170g (6 oz), destemmed and thinly sliced
• 10 ounces / 285g (10.1 oz) fresh Brussels sprouts, shaved
• 4 slices bacon, cooked crisp and chopped
• ½ cup / 60g (2.12 oz) roasted and salted pecan halves
• ½ cup / 75g (2.65 oz) crumbled blue cheese
• Citrus Vinaigrette, for serving
Instructions
1. Directions
2. Prepare the vegetables: Thoroughly wash and dry the lacinato kale and Brussels sprouts. Remove the tough stems from the kale and slice the leaves into thin ribbons. Trim the ends of the Brussels sprouts and shave them thinly using a mandoline or a food processor’s slicing disk.
3. Combine the salad: In a large serving bowl, add the sliced kale, shaved Brussels sprouts, chopped crispy bacon, pecan halves, and crumbled blue cheese.
4. Dress and serve: Just before serving, drizzle with your desired amount of Citrus Vinaigrette. Toss everything together until well-coated and serve immediately.
Nutritional Information
• Serves: 8 | Prep time: 15 minutes | Calories: 114 | Fat: 9 g (0.32 oz) | Protein: 5 g (0.18 oz) | Total Carbs: 5.5 g (0.19 oz) | Dietary Fiber: 2.5 g (0.09 oz) | Net Carbs: 3 g (0.11 oz) ( is for the salad only and does not include the optional dressing.)
Pro Tips
• Make it a meal by topping the salad with grilled chicken, seared salmon, or a scoop of quinoa.
• To tenderize the kale and reduce its bitterness, place the sliced leaves in the bowl and massage them with a teaspoon of olive oil for 1-2 minutes before adding other .
• Save time by using the slicing attachment on a food processor to quickly and uniformly shave the Brussels sprouts.
• Not a fan of blue cheese? This salad is also delicious with crumbled feta, goat cheese, or shaved Parmesan.
FAQ
Q: How can I make the kale less bitter for this salad
A: To tenderize the kale and reduce its natural bitterness, place the thinly sliced leaves in your serving bowl and massage them with a teaspoon of olive oil for 1-2 minutes before adding the other salad ingredients.
Q: What is the easiest way to shave Brussels sprouts
A: For quick and uniform shaving, it’s best to use a mandoline or the slicing disk attachment on a food processor. This will save time and ensure the sprouts have the perfect texture for the salad.
Q: Are there any good substitutes for blue cheese in this recipe
A: Yes, if you are not a fan of blue cheese, this salad is also delicious with other cheeses. Try substituting it with crumbled feta, goat cheese, or shaved Parmesan for a different but equally tasty flavor profile.
Q: How can I turn this Brussels sprout and kale salad into a main course
A: You can easily make this salad a more substantial meal by adding a protein. It pairs well with grilled chicken, seared salmon, or a scoop of cooked quinoa for a plant-based option.
Pro Tips
- Massage the sliced kale with a teaspoon of olive oil for 1-2 minutes — it tenderizes the leaves and softens their bitterness.
- Shave the Brussels sprouts on a mandoline or with a food processor slicing disk; a knife alone tends to leave thick, chewy shards.
- Not a blue cheese fan? Crumbled feta, goat cheese, or shaved Parmesan all work beautifully in its place.
- Top each portion with grilled chicken or seared salmon to turn the salad into a keto main without changing the base.
- Toss with the citrus vinaigrette just before serving — the greens are sturdy, but the pecans lose their crunch if they sit dressed.
Frequently Asked Questions
Is this shaved Brussels sprouts and kale salad keto-friendly?
Yes: each serving has 5.5 g of total carbs and 2.5 g of fiber (3 g net) for the salad alone, not counting the optional dressing.
Can I use pre-shaved Brussels sprouts from the store?
Yes, they work fine — just make sure they are fresh and well dried so the salad stays crisp.
Do the raw Brussels sprouts need cooking?
No. Shaved thin, they are tender-crisp raw. Massaging the kale and slicing the sprouts thinly is all the softening they need.
How far ahead can I make it?
Slice the kale and Brussels sprouts up to a day ahead and refrigerate them dry; add the bacon, pecans, blue cheese, and dressing just before serving.
Recipe card below.
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Shaved Brussels Sprouts and Kale Salad with Bacon and Blue Cheese
Ingredients
Method
- Directions
- Prepare the vegetables: Thoroughly wash and dry the lacinato kale and Brussels sprouts.
- Remove the tough stems from the kale and slice the leaves into thin ribbons. Trim the ends of the Brussels sprouts and shave them thinly using a mandoline or a food processor's slicing disk.
- Combine the salad: In a large serving bowl, add the sliced kale, shaved Brussels sprouts, chopped crispy bacon, pecan halves, and crumbled blue cheese.
- Dress and serve: Just before serving, drizzle with your desired amount of Citrus Vinaigrette.
- Toss everything together until well-coated and serve immediately.
