Brussels Sprouts, Kale & Turkey Bacon Print Recipe Print Recipe

Today’s a big day.

It’s the FIRST day of our FIRST session of health coaching.

I’m so excited, I’m giddy! 1. We’ve reached our goal number of participants and 2. these women are absolutely AMAZING!! I can’t wait, their lives are about to transform. It’s going to be beautiful.

ps. next course starts in January [psst. . . dear santa]

Since we’re talking about greens today, I thought this would be an appropriate post. Love me some greens!

It’s also the week of Thanksgiving and there’s usually a green vegetable dish of some sorts on the table and this is definitely a great option.  Mmm… hello, BACON. How could it not be a good option??

Right, I used turkey bacon, but whatevs, you can use real if you prefer. Which most of you probably do.

Speaking of Thanksgiving. . .

Did you see my big ol’ roundup of Thanksgiving recipes from around the web, ALL gluten-free!

No one’s going hungry nor will you miss the gluten, that’s for sure.

I’ve made this shredded green salad multiple times. It’s super easy and is a great add on to your weekday meals. I add this and grilled chicken [extra protein] to mixed green salads. We’ve also added this to a lemon quinoa and mixed in chickpeas. Or you can just eat it plain, either way, it will rock your world.

My husband doesn’t like pancetta, which is why I went with turkey bacon, which has less fat [if you’re concerned]. If your vegetarian, you can replace with faux/veggie bacon or just omit all together.


Shredded Brussels Sprouts, Kale and Turkey Bacon Salad

PRINT Recipe


  • 1 pounds of Brussels Sprouts, trimmed and shredded
  • 1 bunch [approx 3-4 cups] kale, stems removed and shredded
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 4 tablespoons fresh lemon juice
  • dash of red pepper chili flakes
  • salt + pepper to taste
  • 6 pieces of turkey bacon, real bacon or veggie/faux bacon
  • Optional – toasted almonds


In a large skillet over medium heat, add olive oil and garlic. After a minute or two, mix in the kale and shredded Brussels sprouts, continue to toss until it’s slightly wilted. Remove from heat and season with salt and pepper. Add lemon juice and red pepper flakes [to taste] and mix together. Cover with lid or towel to keep warm.

In a  separate skillet over medium heat, spray with non stick.  Once the pan is hot enough, add two to three slices of the turkey bacon at a time. Cook the bacon until it’s a nice golden brown on both sides, flipping as few times as necessary to maintain an even cooking. Once it’s cooked to your liking, place on a bed of paper towels and dab off any excess oil and grease.

Once the bacon has cooled, cut the bacon into thin strips and add to the greens.

Transfer greens and bacon [of preference] to a large serving bowl and sprinkle with toasted almonds if desired.


Serves 6

*gluten-free *dairy-free

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Bev Weidner

    I live for brussels sprouts and kale. I now live for this recipe.


  • la domestique

    I do love a big autumnal salad of bright greens. It just makes me feel so healthy and vibrant. Perfect Thanksgiving dish!

  • Jessica @ Stylish Stealthy and Healthy

    I love this. I’ve done sauteed kale with bacon, but never thought to add in delicious sprouts. Great recipe!

  • Gaby

    omg. obsessed. want this on my plate right now!!!

  • Jessica @ How Sweet

    I’m in love. Seriously!

  • Katie

    This is my kind of dish. I love it. I love you. Wheee! I can’t wait for Thanksgiving!

  • Sweet Marcella

    I prefer turkey bacon! I want those gorgeous brussel sprouts!!!

  • Mi Vida en un Dulce

    Why is so hard for kids to eat Brussels Sprouts? Maybe having bacon makes the difference…!!!

  • Michelle

    Yum! Thanks!
    I’m really excited about the coaching group!
    Happy Thanksgiving!

  • Divya

    I’m not usually a big fan of brussel sprouts, especially since I never had them when I was growing up in an Indian household. But I have to agree that they are healthy and I guess I should try making them at home sometime.

    Your recipe sounds a lovely way for me to give them a second chance :).

  • Alison @ Ingredients, Inc.

    great combination of my favorite ingredients. Happy Thanksgiving!

  • Ridgely’s Radar

    YUM! Looks fabulous!

  • Pingback: Shredded Brussels Sprouts with Kale and Bacon | windykitchen()