There is something truly magical about the Brussels Sprout Kale Apple Salad Recipe that brings together a vibrant medley of flavors, textures, and colors in one delightful dish. This salad perfectly balances the earthiness of kale and Brussels sprouts with the crisp sweetness of Honeycrisp apples, all elevated by the crunch of toasted nuts and the sharpness of shaved parmesan. Whether you want a light lunch, a show-stopping side, or a nourishing snack, this recipe is a fresh, exciting way to celebrate seasonal greens and fruits with every bite.
Ingredients You’ll Need
Putting together this Brussels Sprout Kale Apple Salad Recipe requires just a handful of simple, wholesome ingredients that work harmoniously to create a symphony of flavors and textures. Each plays an essential role: greens bring freshness and bite, nuts add crunch, cheese offers creaminess, and the dressing ties everything together with a bright, zesty finish.
- Lacinato kale: Thinly sliced for a tender yet sturdy base that holds the dressing beautifully.
- Shredded Brussels sprouts: Provides a mild bitterness and great texture contrast to the kale.
- Extra virgin olive oil: Divided use enhances both the salad’s massage process and its dressing.
- Honeycrisp apples: Thinly sliced to add sweetness and a juicy crunch.
- Hazelnuts: Toasted for a toasty aroma and satisfying crunch.
- Walnuts: Also toasted to bring out their rich, nutty flavor and texture.
- Shaved parmesan cheese: Adds a salty, umami depth that complements the fresh ingredients.
- Lemon juice: Freshly squeezed to brighten and balance the flavors beautifully.
- Sea salt: Enhances all the natural flavors without overpowering.
- Ground black pepper: Adds a gentle heat and complexity.
How to Make Brussels Sprout Kale Apple Salad Recipe
Step 1: Massage the Greens
Start by combining the thinly sliced Lacinato kale and shredded Brussels sprouts in a large mixing bowl. Drizzle 2 tablespoons of extra virgin olive oil over the greens, and then use your hands to massage the oil into the leaves vigorously for at least 30 seconds. This massage breaks down the fibrous texture of the kale and sprouts, making them softer, more tender, and ready to absorb all the delicious flavors to come.
Step 2: Toast the Nuts
While the greens absorb the oil and soften, toast the walnuts and hazelnuts in a small frying pan over medium-high heat. Keep them moving so they don’t burn and toast for about 3 minutes, until they turn crispy and wonderfully browned. Toasting releases their natural oils and amplifies their rich, nutty aroma. Once toasted, roughly chop the nuts to create delightful bursts of crunch throughout the salad.
Step 3: Add Apples, Nuts, and Cheese
To the massaged greens, add your thinly sliced Honeycrisp apples plus the chopped toasted walnuts and hazelnuts. Don’t forget to add the shaved parmesan cheese for a sharp, creamy contrast that melts beautifully amongst the crunchy and crisp components. Reserve a small amount of these ingredients to sprinkle on top as a final garnish, giving the salad an inviting, layered look.
Step 4: Whisk the Dressing
In a small bowl, combine freshly squeezed lemon juice with the remaining 1 tablespoon of olive oil, sea salt, and ground black pepper. Whisk vigorously until this dressing is well emulsified—a glossy, tangy, and satisfying mixture that will perfectly complement the hearty greens and sweet apple slices.
Step 5: Toss Everything Together
Drizzle your homemade dressing evenly over the salad bowl, then toss gently but thoroughly to make sure every leaf and ingredient is coated in that bright, flavorful dressing. This step brings all the elements together, creating a balanced and harmonious salad experience.
Step 6: Plate and Garnish
Transfer the tossed salad to a large serving bowl or platter. Use your reserved apples, nuts, and parmesan to decorate the top with a beautiful, piled effect that invites everyone to dig in. This final touch adds visual appeal and a little extra crunch and creaminess with every bite.
How to Serve Brussels Sprout Kale Apple Salad Recipe
Garnishes
For an extra pop of color and flavor, consider sprinkling some dried cranberries or pomegranate seeds on top. Fresh herbs like chopped parsley or mint can add brightness and a fresh aroma that elevates the salad further. A drizzle of honey or a sprinkle of crushed red pepper flakes can bring a surprising yet delightful twist.
Side Dishes
This salad pairs beautifully with grilled chicken, baked salmon, or even a hearty grain bowl to round out your meal. Its crisp freshness and nutty crunch make it a perfect contrast to warm, savory main dishes, but it’s equally at home next to a rich cheese board or artisanal bread for an elegant snack or light lunch.
Creative Ways to Present
Serve the Brussels Sprout Kale Apple Salad Recipe in individual mason jars for convenient, grab-and-go lunches, or portion it into small glasses for a classy appetizer at your next dinner party. Layer the salad ingredients to show off the vibrant colors of greens, white parmesan, red apples, and brown nuts—your guests’ eyes will feast before their taste buds even start.
Make Ahead and Storage
Storing Leftovers
Leftover Brussels Sprout Kale Apple Salad Recipe keeps well in an airtight container in the fridge for up to 2 days. Because the dressing softens the greens over time, it’s best to store any extra dressing separately and toss just before serving to maintain that satisfying crunch.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the raw greens and fresh apples, which can become mushy upon thawing. However, you can freeze toasted nuts separately if you want to prepare in advance, then add them fresh when ready to serve.
Reheating
Since this is a fresh salad, reheating is not recommended. Instead, enjoy any leftovers cold or at room temperature to preserve the textures and flavors that make this Brussels Sprout Kale Apple Salad Recipe so irresistible.
FAQs
Can I use other types of apples for this salad?
Absolutely! While Honeycrisp apples are preferred for their perfect balance of sweetness and crisp texture, Granny Smith, Fuji, or Pink Lady apples will also work beautifully and add their own unique flavor profile.
Is it possible to make this salad vegan?
Yes! Simply omit the parmesan cheese or substitute it with a vegan parmesan alternative or nutritional yeast to keep that cheesy umami flavor without using dairy.
Can I prepare the salad dressing ahead of time?
Definitely. The dressing can be whisked together and stored in the fridge for up to 3 days. Just give it a good shake or stir before drizzling it on your salad to re-emulsify the ingredients.
What can I substitute for hazelnuts if I have allergies?
Walnuts, pecans, or even pumpkin seeds can be great alternatives. They bring similar crunch and texture without compromising the overall deliciousness of the salad.
How do I keep the salad from getting soggy?
Massaging the greens and tossing with dressing right before serving helps maintain texture. Also, if possible, keep dressing separate when storing leftovers and add it fresh to avoid sogginess.
Final Thoughts
This Brussels Sprout Kale Apple Salad Recipe is a wonderful way to celebrate fresh, seasonal ingredients with a vibrant, flavorful, and texturally exciting salad that’s simple to make and sure to impress. I encourage you to try it soon—you’ll find it quickly becoming one of your go-to dishes when you want something healthy, satisfying, and utterly delicious.
Print
Brussels Sprout Kale Apple Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Brussels Sprout Kale Apple Salad featuring thinly sliced Lacinato kale and shredded Brussels sprouts, tossed with juicy Honeycrisp apples, toasted hazelnuts and walnuts, shaved parmesan, and a zesty lemon-olive oil dressing. This salad offers a delightful balance of crisp textures, nutty flavors, and tangy brightness, perfect for a healthy appetizer or light meal.
Ingredients
Greens
- 1 bunch Lacinato kale, thinly sliced
- 3 cups (6 ounces) shredded Brussels sprouts
Fruit
- 2 Honeycrisp apples, thinly sliced (1/8″ on mandoline)
Nuts & Cheese
- 2/3 cup hazelnuts
- 1/2 cup walnuts
- 1/2 cup (4 ounces) shaved parmesan
Dressing & Seasoning
- 3 tablespoons extra virgin olive oil (divided)
- Juice of 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Massage the Greens: Combine the thinly sliced kale and shredded Brussels sprouts in a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil and massage the oil into the leaves for at least 30 seconds to soften and release flavors.
- Toast the Nuts: Heat a small frying pan over medium-high heat and toast the walnuts and hazelnuts for about 3 minutes or until they become crispy and browned. Remove from heat and roughly chop.
- Assemble the Salad: Add the thinly sliced apples, toasted walnuts and hazelnuts, and shaved parmesan to the kale and Brussels sprout mixture, keeping a small amount of each aside to garnish the salad before serving.
- Prepare the Dressing: In a small bowl, whisk together the juice of one lemon, remaining 1 tablespoon of olive oil, sea salt, and ground black pepper until well combined.
- Toss the Salad: Drizzle the dressing evenly over the salad ingredients and toss everything gently but thoroughly to distribute the flavors.
- Serve: Transfer the salad to a large serving bowl and top with the reserved apple slices, nuts, and parmesan for an attractive presentation and extra flavor bursts.
Notes
- Massaging the kale helps reduce its bitterness and makes it more tender for better texture and flavor.
- Toasting the nuts enhances their crunchiness and brings out a deeper nutty flavor.
- Use a mandoline to get evenly thin apple slices for consistent texture in every bite.
- Substitute parmesan with a vegan cheese option to make the salad vegan-friendly.
- Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days.
