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A bowl of Kale and Brussels Sprouts Salad topped with almonds and bacon vinaigrette

Kale and Brussels Sprouts Salad

Crunchy Brussels sprouts and kale combined with grapes and slivered almonds tossed in a savory, sweet and tangy homemade Bacon Vinaigrette. A flavor-bursting, crowd-pleasing side dish recipe!
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 189kcal
Author: MinShien


  • 3 oz kale massaged and chopped
  • 3 oz Brussels sprouts shaved
  • 1 cup red seedless grapes halved
  • 1/4 cup slivered almonds

Bacon Vinaigrette

  • 4-5 strips bacon
  • 1 tbsp bacon grease
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 clove garlic minced


  • Prepare all ingredients - massage and chop kale, use food processor to shave Brussels sprouts (or chop into thin strips), and wash and half the grapes.
  • Heat skillet on medium heat, then add strips of bacon. Sear bacon on both sides until cooked and slightly crispy. This will take at least a few minutes.
  • Remove bacon from heat and chop into small pieces.
  • Discard almost all the bacon grease and leave about 1 tablespoon behind on the skillet.
  • Add the rest of the 'bacon vinaigrette' ingredients to skillet, including chopped bacon.
  • Bring to a boil, and then lower to medium low heat and let vinaigrette simmer for a minute or until slightly thickened. Remove from heat.
  • Bring Brussels sprouts, kale, grapes and almonds to a big bowl, then add bacon vinaigrette. Toss to combine.
  • Serve and enjoy!


Calories: 189kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 140mg | Potassium: 265mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1547IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!