Crunchy Kale, Apple & Brussels Sprouts Salad with Maple Dressing

Serve this kale, apple, and Brussels sprouts salad as an easy, elegant winter side. Tossed in a bright homemade Dijon dressing, this vegan and gluten‑free salad is simple to prepare and balances savory, earthy, and sweet flavors.

Winter is a great time to enjoy both comforting sweets and crisp, vibrant vegetables. This kale, apple, and Brussels sprouts salad brings color and freshness to the table while remaining hearty enough for the season. It pairs nicely with roasted or braised mains, or can be served as a light supper on its own.

Made from kale, shaved Brussels sprouts, thinly sliced apple, dates, and toasted walnuts, the salad comes together in three easy steps: blend a quick Dijon dressing, massage the kale, then combine everything. The result is a flavorful, crunchy salad with a touch of natural sweetness.

Recipe features

• Naturally gluten‑free, dairy‑free, and vegan.
• Each bite offers a balanced mix of savory, earthy, and sweet flavors.
• Works well as a light main, healthy lunch, or flavorful side dish.

Ingredient notes:

• Kale – A hearty winter green. Use lacinato, curly, or baby kale; remove tough stems and chop or tear the leaves.
• Brussels sprouts – Raw sprouts can taste bitter if too large. Shave or thinly slice them for a mild, crisp texture.
• Apple – Choose a crisp, slightly sweet variety like Honeycrisp, Fuji, or Pink Lady and slice thinly.
• Dates – Medjool dates add natural sweetness and caramel notes; pit and slice them first.
• Walnuts – Toasted walnuts give richness and crunch. Swap for pecans, sunflower seeds, or pumpkin seeds to make it nut‑free.
• Shallot – Adds a mild oniony bite; use a small amount sliced thinly. Yellow or red onion can be substituted if needed.
• Homemade Dijon dressing – A simple blend of olive oil, water, lemon juice, Dijon mustard, apple cider vinegar, garlic, shallot, salt, and pepper. Blend until smooth for a tangy, balanced dressing.

Step-by-step instructions

Step 1: Make the dressing. Combine olive oil, water, lemon juice, Dijon mustard, apple cider vinegar, garlic, half the shallot, salt, and pepper in a blender or food processor. Blend until smooth and set aside.

Step 2: Massage the kale. Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and about 1 tablespoon of the dressing, then massage the leaves with your hands for 30 seconds to soften the kale and reduce bitterness.

Step 3: Assemble the salad. Add the thinly sliced Brussels sprouts, apple, dates, toasted walnuts, and the remaining sliced shallot to the kale. Pour the rest of the dressing over the salad and toss gently with tongs until everything is evenly coated. Serve immediately.

Expert tips and FAQs

• Chop ingredients finely for a balanced bite of flavors and textures.
• The longer the kale sits with dressing, the more tender and flavorful it becomes; however, if preparing ahead, keep the dressing separate until serving to avoid soggy greens.
• Use a food processor or box grater to quickly shred Brussels sprouts.
• Toast the walnuts briefly in a dry skillet for extra depth of flavor.
• To make the salad nut‑free, replace walnuts with seeds like pumpkin or sunflower.

Other dressing options

Warm, spiced, or vinaigrette dressings also complement the salad. Try a red wine vinaigrette, a honey‑cinnamon dressing, or a leek vinaigrette depending on the meal and your preference.

What pairs well with this salad?

This crisp salad pairs beautifully with roasted or braised mains, grilled fish, or a hearty soup. It’s a fresh counterpoint to richer winter dishes and works well alongside roasted chicken, salmon, or a warming vegetable stew.

Additional mix-ins

Customize the salad with any of the following:

• Vegetables: Roasted carrots, roasted squash, sweet potatoes, red cabbage, cucumber, bell pepper, red onion, or celery.
• Greens: Spinach, Swiss chard, mustard greens, romaine, or butter lettuce.
• Proteins: Crumbled cheese, grilled chicken, or roasted chickpeas.
• Fruits: Pears, fresh or dried cranberries, dried cherries, or lemon zest.
• Nuts & seeds: Slivered almonds, candied pecans, pistachios, or pumpkin and sunflower seeds as nut‑free options.

How to make raw Brussels sprouts taste great

Shave them very thin or pulse briefly in a food processor, then toss with a little oil or dressing to mellow bitterness and enhance texture.

Make‑ahead notes

You can prep the ingredients and make the dressing ahead of time. Store them separately in the fridge and toss the salad with dressing just before serving to preserve texture.

More hearty salad recipes

• Winter kale salads and other seasonal greens make great alternatives and complements to this dish.

If you make this recipe, leave a comment and star rating—feedback is appreciated!

UPDATE NOTE: This recipe was originally published in November 2016 and was updated with new text and photos in December 2021.