Fresh Brussels Sprout Kale Apple Salad Recipe 5 Easy Steps Perfect Fall Side Dish

Posted on January 23, 2026

Aleena Dean

Fresh Brussels Sprout Kale Apple Salad - featured image

There’s this crisp, slightly sweet crunch that makes fall feel like fall—and every year, I chase that feeling with this Fresh Brussels Sprout Kale Apple Salad. It’s the kind of salad I first stumbled upon when I was desperate for something bright and fresh to balance out all the heavy comfort food piling up on my plate. And honestly? It’s been my go-to fall side dish ever since.

I’ve made this salad probably a dozen times last season alone, tweaking it each time until it hit that perfect sweet-savory balance. The mix of shaved Brussels sprouts and kale, paired with tart apples and a tangy dressing, just sings autumn vibes. Plus, it’s ridiculously easy—like, five steps, and you’re done. I promise you’ll want to make it again and again.

Why You’ll Love This Recipe

Okay, real talk—this Fresh Brussels Sprout Kale Apple Salad has spoiled me for every other fall salad out there. Here’s why it’s seriously awesome:

Crunchy, fresh, and vibrant: The shaved Brussels sprouts and kale give you that satisfying crunch, while the crisp apple slices add a juicy pop that keeps every bite interesting.
Perfect balance of flavors: Tangy lemon juice, a touch of sweetness from honey, and a little salt make the dressing zing without overpowering the greens or fruit.
Super quick to throw together: I make this after work when I have zero energy but still want something healthy and delicious on the table in under 20 minutes.
Flexible and forgiving: Don’t have kale? Use spinach or arugula. No granny smith apples? Honeycrisp works just as well. You get the idea.

This salad isn’t just a side dish—it’s the kind of recipe that makes you feel like you’ve got fall figured out without breaking a sweat. My family asks for it every time I bring it to a dinner party, and honestly, I don’t blame them.

What Ingredients You’ll Need

Here’s what’s great about this ingredient list: most of it’s probably already in your fridge or pantry, and each component plays a special role in making this salad sing.

Brussels sprouts (about 1 pound / 450g) — Shaved thin, they’re the crunchy base. I prefer fresh, firm sprouts with tight leaves. If you’re short on time, you can buy pre-shaved ones at some grocery stores.
Kale (4 cups / packed, about 120g) — I use curly kale, but Tuscan kale (Lacinato) works beautifully too. Just remove the thick stems—you don’t want those.
Apple
Red onion (¼ small, thinly sliced) — Adds a subtle sharpness. If you’re wary of raw onion, soak slices in cold water for 5 minutes before adding.
Toasted pecans or walnuts (½ cup / 60g) — These bring in that warm, nutty crunch that feels so fall-like. Toast them in a dry pan for 3-5 minutes until fragrant.
Dried cranberries (¼ cup / 40g) — Sweet, tart bursts that complement the apples perfectly. Optional, but highly recommended.
Olive oil (3 tablespoons / 45ml) — Use a good quality extra virgin olive oil for the best flavor.
Lemon juice (2 tablespoons / 30ml) — Freshly squeezed is a must here. It brightens everything up.
Honey (1 teaspoon / 7g) — Just a touch to balance the tartness.
Salt and black pepper — To taste. I like a good pinch of flaky sea salt and freshly cracked black pepper.

Heads up: I’m picky about lemon juice—I always squeeze fresh lemons because bottled just doesn’t have the same punch. Also, if you can’t find dried cranberries, chopped dried cherries or raisins work in a pinch. And yes, kale stalks are a no-go here—I learned that the hard way when I first started making this salad (hello, tough mouthfuls).

Equipment Needed

You really don’t need much to whip up this Fresh Brussels Sprout Kale Apple Salad. I keep it simple:

Sharp chef’s knife — For shaving Brussels sprouts and slicing the apple thin. This is the tool that makes or breaks your prep.
Cutting board — Preferably large, so you don’t cram everything in one spot.
Large mixing bowl — You’ll toss everything here. I use a big glass one because it’s easy to see the colors.
Small bowl or jar — For whisking or shaking the dressing together. Mason jars work like a charm.
Measuring spoons — I’m a stickler for accurate lemon juice and honey amounts.
Salad tongs or two large spoons — For tossing gently so you don’t bruise the apple slices or kale.

Pro tip: If you don’t have a mandoline for shaving Brussels sprouts, no worries—just use a sharp knife and slice as thinly as you can. Takes a bit longer, but totally worth it.

How to Make It: Step-by-Step

Prep your Brussels sprouts and kale (10 minutes)
Rinse the Brussels sprouts and remove any yellow or damaged leaves. Using a sharp knife, thinly slice them into shreds (about 1/8-inch thick). For kale, strip the leaves from the tough stems and chop or tear into bite-sized pieces. Give the kale a quick massage with your hands for 1-2 minutes to soften it up (it’ll make the salad way less bitter).
Slice the apple and onion (5 minutes)
Core the apple and slice it thinly—skin on for extra color and nutrients. Thinly slice the red onion and, if you want, soak it in cold water for 5 minutes to mellow the sharpness.
Toast the nuts (5 minutes)
Heat a dry skillet over medium heat and toast your pecans or walnuts, stirring frequently, until fragrant and lightly browned (3-5 minutes). Watch carefully so they don’t burn. Set aside to cool.
Make the dressing (2 minutes)
In a small bowl or jar, whisk together olive oil, fresh lemon juice, honey, salt, and pepper until emulsified. Taste and adjust—sometimes I add a bit more honey if the apples are tart.
Toss everything together (3 minutes)
In your large mixing bowl, combine the shaved Brussels sprouts, massaged kale, apple slices, red onion, toasted nuts, and dried cranberries. Pour the dressing over and toss gently until everything is coated and evenly mixed. Let it sit for 5-10 minutes before serving to let the flavors mingle.

Quick note: I’ve found letting the salad rest a bit makes the kale and Brussels sprouts soak up that dressing magic, making it even better the next day. If you like, sprinkle a little extra salt right before serving.

My Best Tips & Techniques

Alright, let me share the things I’ve learned after making this salad way more times than I can count:

Don’t skip massaging the kale: It sounds weird, but rubbing the kale with your hands softens it and cuts the bitterness. Makes a huge difference.
Shave those Brussels sprouts thinly: Thick slices can be tough and overpowering. The thin shreds blend beautifully with the kale and apples.
Toast nuts carefully: I once burned a whole batch because I walked away for a second—never again. Keep your eyes on them and stir often.
Use fresh lemon juice: Bottled lemon juice just doesn’t cut it here. Fresh juice brightens the whole salad.
Let it rest: If you can, make the salad an hour before serving. The flavors meld, and the greens soften just right.
Adjust the sweetness: Depending on your apples, you might want to tweak the honey in the dressing. Taste as you go!

And seriously, don’t be afraid to taste the salad at different stages. I always do. It’s the best way to catch if it needs a pinch more salt or a splash more lemon.

Ways to Mix It Up

Ready to play around? Here are some fun ways to switch up this fresh Brussels sprout kale apple salad recipe:

Add cheese: Crumbled feta or goat cheese bring a creamy, tangy note that pairs beautifully with the crunch and sweetness.
Swap apples for pears: If you’re craving something a bit softer and sweeter, thinly sliced Bosc or Bartlett pears make a lovely substitute.
Make it spicy: Toss in a pinch of red pepper flakes or add sliced jalapeño for a little kick.
Use other nuts or seeds: Try chopped almonds, pumpkin seeds, or even sunflower seeds if you want a different crunch.
Dress it differently: Swap the lemon-honey dressing for balsamic vinaigrette or even a maple-Dijon dressing for a richer flavor.
Make it protein-packed: Add cooked quinoa, roasted chickpeas, or grilled chicken to turn it into a meal.

I’ve tried all these variations and love how they each bring something new to the table without losing that essential fall vibe.

Serving Ideas & Storage

This salad is a champ as a side dish for so many meals. I love serving it alongside roasted chicken, pork tenderloin, or even a simple pasta dinner to add a fresh, crunchy contrast.

For presentation, slice the apples thin so they peek through the greens, and sprinkle a few extra toasted nuts on top right before serving for that eye-catching finish.

Storage-wise:

Room temperature: You can leave it out for a couple of hours if serving at a party.
Refrigerate: Store in an airtight container for up to 2 days. The salad holds up well, but the apples may brown a bit—toss gently before serving.
Make ahead tip: Keep the dressing separate and toss just before serving if you want the greens extra crisp.

If you have leftovers (which is rare!), they make a fantastic lunch topping for sandwiches or grain bowls the next day.

Nutritional Info & Health Benefits

Nutrient	Per Serving (about 1 cup / 150g)
Calories	150
Protein	3g
Carbohydrates	15g
Fat	9g
Fiber	4g
Vitamin C	60% DV

This salad is packed with fiber and vitamins thanks to the Brussels sprouts, kale, and apples. The healthy fats from olive oil and nuts help your body absorb those fat-soluble vitamins better. Plus, the antioxidants in kale and Brussels sprouts make it a solid choice for immunity support during the fall.

It’s refreshing to enjoy something that tastes indulgent but is genuinely good for you. Just keep in mind the nuts add calories, so portion accordingly if you’re watching intake.

Final Thoughts

So that’s my Fresh Brussels Sprout Kale Apple Salad recipe in a nutshell. I know I’ve been raving about it, but this salad really nails that perfect fall side dish vibe—crisp, colorful, and full of flavor. It’s easy enough for a weeknight, but classy enough to bring to a holiday dinner.

This recipe has earned a permanent spot in my fall cooking rotation, and I hope it finds a happy place in yours too. Try it as is or mix it up with your favorite add-ins. Either way, it’s a guaranteed crowd-pleaser.

If you make it, please drop a comment below and tell me how it turns out. And hey, if you’re on Instagram, tag me—I love seeing your kitchen creations!

Happy fall eating!

FAQs

Q: Can I substitute spinach for kale in this salad?

A: Absolutely! Spinach works well if you want a milder, softer green. Just skip the massaging step since spinach is naturally tender. The salad will still have great texture and flavor.

Q: How do I keep the apple slices from browning?

A: Great question! Tossing the apple slices in a little lemon juice before adding to the salad helps prevent browning. Also, try to slice them just before mixing the salad. If they brown a bit, no worries—it won’t affect the taste much.

Q: Can I make this salad ahead of time?

A: Yes! I recommend making everything except the dressing a few hours ahead and storing separately. Toss with dressing right before serving for the freshest crunch.

Q: What’s the best way to shave Brussels sprouts if I don’t have a mandoline?

A: Use a sharp chef’s knife and slice as thinly as possible. It takes a bit longer, but it works great. Alternatively, some people pulse Brussels sprouts briefly in a food processor to get thin shreds—just be careful not to overdo it.

Q: Can I use maple syrup instead of honey in the dressing?

A: Yes, maple syrup is a perfect vegan-friendly swap and adds a lovely depth of flavor. Use the same amount and adjust to taste.

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