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Shredded Kale and Brussels Sprouts Salad with Pears, Grapes, and Bacon

5 from 1 vote


  • 4 slices bacon
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups thinly sliced kale leaves
  • 3 cups shredded brussels sprouts (from about 1 dozen brussels sprouts)
  • 1 cup grape halves
  • 2 Harry and David Royal Riviera Pears (cored and chopped)
  • 4 scallions (thinly sliced)
  • cup roasted pepitas


  • Pre-heat your oven to 400 degrees Fahrenheit.
  • Line a baking dish with parchment paper.
  • Spread the bacon slices across the parchment paper in a single layer.
  • Bake in oven for 13-17 minutes. The cooking time will depend on the thickness of your bacon and your desired level of crispiness.
  • Remove the bacon from the oven.
  • Carefully transfer the cooked bacon to a paper towel-lined plate to drain, and set it aside to cool.
  • Once the bacon is cool enough to handle, chop it into bite-sized pieces.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, lemon juice, Dijon mustard, salt, and black pepper.
  • Stir in a tablespoon of the bacon fat released during cooking (there should be several tablespoons remaining in your baking dish). Set aside.
  • Add the kale, brussels sprouts, grapes, pears, and scallions to a large bowl. Pour the dressing over the salad and toss until everything is coated.
  • Add the chopped bacon and pepitas, tossing to combine.
  • This salad can be served immediately, or covered and stored in your refrigerator for several hours before serving.
Author: Elizabeth Harris
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