I recently tried a Honey Mustard Kale Salad that blends crisp kale with perfectly roasted Brussels sprouts and sweet, diced Honeycrisp apple. The dried cranberries and grated Parmesan add an unexpected twist while the creamy dressing made with apple cider vinegar, honey, and Dijon mustard ties every element together beautifully.

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I’m excited to share my take on a Kale And Brussel Sprout Salad recipe that brings a fresh twist to any meal. I started by tossing around 6 cups of chopped kale after removing the tough stems then mixing in 1 large diced honeycrisp apple and 1/2 cup dried cranberries for some unexpected sweetness.

I love adding a crunchy texture so I mixed in 1/3 cup grated Parmesan cheese. Next up are the roasted Brussel sprouts; I trimmed and halved 1 lb of them, drizzled with 2 tbsp olive oil and seasoned with salt and pepper before roasting in the oven until they were perfectly crispy.

The finishing touch is a creamy honey mustard dressing made with 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey and 1 tbsp Dijon mustard. This salad reminds me a bit of a classic Honey Mustard Kale Salad and that Brussel Sprout Kale Salad Recipe I once tried so it definitely piques my curiosity every time I make it.

Why I Like this Recipe

I love this recipe because it gives me such a cool mix of flavors that makes every bite interesting. The roasted Brussel sprouts come out so crispy and a bit charred, which really adds a fun, crunchy texture i just cant get enough of. Also, I like how sweet ingredients like diced apple and cranberries mix with the savory kale and tangy Parmesan, giving it a perfect balance that is both refreshing and satisfying. I really dig how the creamy honey mustard dressing ties everything together, making every forkful an explosion of different tastes and textures that makes me excited to eat.

Ingredients

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Kale is a fiber rich green loaded with vitamins; it tastes a bit bitter yet so nutritious.
Brussel sprouts pack vitamins and fiber.
Roasting makes them crispy with a savory flavor.
Honeycrisp apple adds natural sweetness and crunch, balancing the tangy dressing real nicely.
Cranberries offer bursts of sweetness and antioxidants that energize this satisfying salad.
Parmesan adds a savory note and a bit of protein, enriching every bite.
Olive oil enhances flavor while promoting healthy fats and gives the dressing a smooth texture.
The honey mustard blend adds tang and sweetness, tying all the ingredients together perfect.

Ingredient Quantities

6 cups chopped kale (remove the tough stems)

1 lb Brussel sprouts, trimmed and halved

1 large apple (honeycrisp works best), diced

1/2 cup dried cranberries

1/3 cup grated Parmesan cheese

2 tbsp olive oil (for roasting the Brussel sprouts)

Salt and pepper, to taste

1/4 cup olive oil (for the creamy honey mustard dressing)

2 tbsp apple cider vinegar

1 tbsp honey

1 tbsp Dijon mustard

Extra salt and pepper for the dressing

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Toss your halved Brussel sprouts with 2 tbsp olive oil, salt and pepper. Make sure every piece is evenly coated.

3. Roast the Brussel sprouts in the oven for about 20-25 minutes until they’re crispy and slightly browned.

4. While they’re roasting, put your 6 cups of chopped kale (remember to remove the tough stems) into a large salad bowl.

5. Add the diced apple and 1/2 cup dried cranberries to the kale. Toss them around a little.

6. In a small bowl, mix together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tbsp Dijon mustard. Season with a bit of extra salt and pepper.

7. Drizzle this creamy honey mustard dressing over the kale, apple and cranberries, and toss everything until it’s nicely coated.

8. Once the Brussel sprouts are done, let them cool a bit and then add them to your salad.

9. Sprinkle 1/3 cup grated Parmesan cheese evenly over the salad.

10. Give everything one final toss, adjust the seasoning if needed and serve immediately while its fresh and tasty.

Equipment Needed

1. Oven – used for roasting the Brussel sprouts so they get nice crisp and browned
2. Baking sheet – lined with parchment paper to prevent sticking and ensure even roasting
3. Parchment paper – necessary to line the pan and make clean up easier
4. Cutting board – for chopping the kale and dicing the apple
5. Chef’s knife – to help you cut the vegetables evenly and safely
6. Large salad bowl – to mix together the kale, apple, cranberries and later add in the roasted Brussel sprouts
7. Small bowl – to combine the dressing ingredients like olive oil, apple cider vinegar, honey and Dijon mustard
8. Measuring cups and spoons – to make sure you get the right amounts of dressings and oils
9. Spatula or wooden spoon – for tossing the veggies with seasoning and dressing efficiently

FAQ

Q: Can I make this recipe ahead of time?

A: Yes, you can prep most of it ahead of time but the kale might get a bit soggy if the dressing sits too long. Its best to toss it together just before serving.

Q: What if I don't have honeycrisp apples?

A: No worries, any firm apple will work. Just keep in mind that the flavor might change a bit so adjust your spices if needed.

Q: Can I swap dried cranberries with another ingredient?

A: Sure things, raisins or chopped dried cherries are good substitutes for dried cranberries if thats what you have on hand.

Q: How do I know when the Brussel sprouts are roasted enough?

A: They should be tender inside and have a nice crispy edge. Usually about 20 to 25 minutes at 400°F does the trick, but check them periodically.

Q: Is there any way to add more crunch to this salad?

A: Definitely, tossing in some toasted walnuts or pecans can add extra crunch and a nice nutty flavor to your salad.

Kale And Brussel Sprout Salad Recipe Substitutions and Variations

If you can’t find kale, try using baby spinach instead. It works fine even though the flavor isnt exactly the same.
If Brussel sprouts arent your thing, use broccolini or even lightly roasted cauliflower for a similar crunch.
Instead of Honeycrisp apple, a ripe pear can be a good switch up, adding a nice sweetness and texture.
If you dont have dried cranberries, dried cherries or even raisins can do the trick for a bit of tartness.
For Parmesan cheese, you might try Pecorino Romano, which gives you a sharper and saltier flavor that complements the salad well.

Pro Tips

1. When you’re roasting the Brussel sprouts, make sure you dont overcrowd the pan, cause if they’re too close, they wont get as crispy as you want them to be.

2. The kale is best when its tender so if you can, massaging it with a bit of the dressing before tossing it with the rest of the ingredients can really help soften it up.

3. For the honey mustard dressing, shake all the ingredients in a jar instead of whisking them by hand; its a quicker and easier way to get a really smooth and well blended flavor.

4. Let the roasted sprouts cool down for a few minutes before mixing them with the kale, this keeps the salad from wilting and helps the flavors stay fresh.

Kale And Brussel Sprout Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven – used for roasting the Brussel sprouts so they get nice crisp and browned
2. Baking sheet – lined with parchment paper to prevent sticking and ensure even roasting
3. Parchment paper – necessary to line the pan and make clean up easier
4. Cutting board – for chopping the kale and dicing the apple
5. Chef’s knife – to help you cut the vegetables evenly and safely
6. Large salad bowl – to mix together the kale, apple, cranberries and later add in the roasted Brussel sprouts
7. Small bowl – to combine the dressing ingredients like olive oil, apple cider vinegar, honey and Dijon mustard
8. Measuring cups and spoons – to make sure you get the right amounts of dressings and oils
9. Spatula or wooden spoon – for tossing the veggies with seasoning and dressing efficiently

Ingredients

6 cups chopped kale (remove the tough stems)
1 lb Brussel sprouts, trimmed and halved
1 large apple (honeycrisp works best), diced
1/2 cup dried cranberries
1/3 cup grated Parmesan cheese
2 tbsp olive oil (for roasting the Brussel sprouts)
Salt and pepper, to taste
1/4 cup olive oil (for the creamy honey mustard dressing)
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp Dijon mustard
Extra salt and pepper for the dressing

Directions

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss your halved Brussel sprouts with 2 tbsp olive oil, salt and pepper. Make sure every piece is evenly coated.
Roast the Brussel sprouts in the oven for about 20-25 minutes until they're crispy and slightly browned.
While they're roasting, put your 6 cups of chopped kale (remember to remove the tough stems) into a large salad bowl.
Add the diced apple and 1/2 cup dried cranberries to the kale. Toss them around a little.
In a small bowl, mix together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1 tbsp Dijon mustard. Season with a bit of extra salt and pepper.
Drizzle this creamy honey mustard dressing over the kale, apple and cranberries, and toss everything until it's nicely coated.
Once the Brussel sprouts are done, let them cool a bit and then add them to your salad.
Sprinkle 1/3 cup grated Parmesan cheese evenly over the salad.
Give everything one final toss, adjust the seasoning if needed and serve immediately while its fresh and tasty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.