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bowl of shredded brussels sprouts salad with apple, pecans, and cheese

Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

A delicious, autumn inspired kale and shredded brussels sprouts salad packed with fresh apple slices, dried cranberries, candied pecans and gorgonzola, and served with a homemade dressing. It’s the perfect blend of sweet and savory!

Course Fall, Lunch, Salad, Side Dish, Thanksgiving
Keyword shredded brussels sprouts
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 264 kcal
Author Monique of AmbitiousKitchen.com


  • For the dressing:
  • 1/4 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon sugar (can sub honey or maple syrup)
  • 1/8 teaspoon salt
  • fresh ground pepper, to taste
  • For the salad:
  • 1 pound brussels sprouts, trimmed, loose leaves removed and thinly shredded
  • 1 bunch of tuscan kale, stems removed and leaves finely chopped into ribbons
  • 2 medium apples, cored and thinly sliced (I've been loving SweeTango apples)
  • 1/2 cup dried cranberries
  • 1/3 cup candied pecans, chopped
  • 1/4 cup crumbled gorgonzola cheese
  • OPTIONAL: 4 slices cooked turkey bacon, chopped


  1. In a medium bowl, whisk together olive oil, lemon juice, garlic, sugar and salt.
  2. In a separate large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.
  3. Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. If you'd like you can add in chopped bacon at this point and toss salad again. Finally, garnish with crumbled gorgonzola. Serve immediately. Season with freshly ground black pepper.

Recipe Notes

I used store-bought candied pecans, but you can also make your own. Another great option is to toast the pecans in the oven for 5-7 minutes at 325 degrees F on a baking sheet.

Nutrition information does not include bacon as it is optional.

TO MAKE VEGAN/DAIRY FREE: Leave out the gorgonzola and bacon. Can add in diced avocado in place of the cheese

Nutrition Facts
Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans
Amount Per Serving (1 g)
Calories 264 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Carbohydrates 24.1g8%
Fiber 6.7g28%
Sugar 10.5g12%
Protein 8.8g18%
* Percent Daily Values are based on a 2000 calorie diet.