Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

This Brussels sprouts kale honeycrisp apple salad is a refreshing mix of crisp vegetables, sweet fruit, tangy cheese, and a crunchy nut topping, all tied together with a delicious maple cider dressing. I love how it balances savory, sweet, and tart flavors, making it perfect as a side dish or even as a light main course.

Why You’ll Love This Recipe

I like this salad because it feels both wholesome and indulgent at the same time. The apples bring a juicy sweetness, while the brussels sprouts, kale, and cabbage give me a hearty crunch. The maple cider dressing adds a slightly sweet and tangy finish that I can never resist. I especially enjoy the salted pecan pumpkin seed crunch it takes this salad to the next level with its sweet-salty bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the maple cider dressing:
¼ cup olive oil
3 tablespoons apple cider vinegar
1-2 tablespoons pure maple syrup, depending on how sweet you like your salad dressing
1 teaspoon grainy dijon mustard
1 garlic clove, minced
½ teaspoon salt
Freshly ground black pepper

For the salad:
8 ounces brussels sprouts, stems and outer yellow leaves removed
2 cups very finely chopped kale, stems removed
1 cup shredded red or green cabbage
2 medium-large honeycrisp apples, sliced
¼ of a red onion, thinly sliced
⅓ cup dried cranberries (or sub dried cherries)
⅓ cup gorgonzola crumbles*

For the salted pecan pumpkin seed crunch:
⅓ cup chopped pecans (or walnuts)
⅓ cup pumpkin seeds
½ tablespoon pure maple syrup
¼ teaspoon salt

Directions

1. To make the dressing, I whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and black pepper until smooth. I set it aside to let the flavors blend.
2. For the crunch topping, I heat a small skillet over medium heat and add the pecans, pumpkin seeds, maple syrup, and salt. I cook for 2-3 minutes, stirring frequently, until lightly golden and coated. Then I spread them on parchment paper to cool.
3. For the salad base, I thinly slice the brussels sprouts using a sharp knife or mandoline, then combine them with kale and cabbage in a large bowl.
4. I add the sliced apples, red onion, dried cranberries, and gorgonzola crumbles.
5. I drizzle the dressing over the salad and toss everything together.
6. I finish by sprinkling the salted pecan pumpkin seed crunch on top before serving.

Servings and Timing

This recipe makes about 4 servings as a main salad or 6 servings as a side dish. It usually takes me around 25 minutes to prepare from start to finish.

Variations

I sometimes swap gorgonzola for feta or goat cheese for a slightly milder flavor. If I want more protein, I add grilled chicken or roasted chickpeas. In fall, I like to roast the brussels sprouts before slicing them, which gives the salad a warm, caramelized flavor. I also sometimes substitute pears for apples if that’s what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To keep the salad fresh, I prefer storing the dressing separately and tossing it right before serving. The nut and seed crunch stays crisp if I keep it in a small jar at room temperature for up to 3 days. Since it’s a cold salad, I don’t reheat it—I just serve it chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prepare the dressing and the nut crunch in advance, then slice the apples right before serving to keep them from browning.

How do I keep the apples from turning brown?

I toss the slices with a little lemon juice before adding them to the salad.

Can I use bagged shredded brussels sprouts?

Yes, I like using pre-shredded brussels sprouts when I want to save time.

What can I use instead of gorgonzola?

I often substitute feta, blue cheese, or goat cheese depending on what I have.

Is there a way to make this salad vegan?

Yes, I skip the cheese or use a plant-based alternative.

Can I make the nut crunch without maple syrup?

Yes, I sometimes use honey, agave, or just toast the nuts and seeds plain.

What’s the best apple variety for this salad?

I love honeycrisp for its sweetness and crunch, but pink lady or fuji apples work well too.

Can I add grains to make it more filling?

Yes, I like tossing in quinoa or farro for extra heartiness.

Is this salad good for meal prep?

It works well if I keep the apples and dressing separate until I’m ready to eat.

Can I roast the brussels sprouts instead of keeping them raw?

Yes, roasting them adds a delicious caramelized flavor that makes the salad even cozier.

Conclusion

This Brussels sprouts kale honeycrisp apple salad with maple cider dressing is one of my favorite fresh and hearty recipes. I love how it combines crunchy greens, sweet apples, tangy cheese, and a satisfying nut topping all in one bowl. It’s versatile enough for weeknight meals, holiday tables, or potlucks, and I always look forward to making it again and again.

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