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Overhead view of Harvest Apple Kale Brussels Sprouts Salad with Balsamic-Herb Dressing

Harvest Apple Kale & Brussels Sprouts Salad

  • Author: One Lovely Life
  • Total Time: 20 minutes
  • Yield: 4 Generous servings (6-8 cups) 1x
  • Diet: Gluten Free


Harvest Apple Kale & Brussels Sprouts Salad – This colorful kale and Brussels sprouts salad is perfect when the weather turns cold. You’ll love the colorful mix-ins and tangy balsamic-herb dressing!



For The Kale Brussels Sprouts Salad:

  • 3 cups Shredded Kale
  • 812 oz. Brussels Sprouts, Shredded
  • 1 cup diced apple
  • 1/4 cup finely minced red onion or 2 sliced green onions
  • 1/3 cup dried cranberries
  • 1/3 cup sliced almonds, toasted
  • 6 slices bacon, cooked and crumbled.

For The Balsamic-Herb Dressing:

  • 1/4 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • 1 tsp. dijon mustard
  • 2 tsp. pure maple syrup (or honey)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/41/2 cup fresh cilantro


First, Make The Dressing:

  1. Add olive oil, balsamic vinegar, lemon juice, Dijon mustard, syrup, salt, and pepper to a blender (or a jar for an immersion blender.)
  2. Pulse to blend until the herbs are very fine and the oil/vinegar is well combined.
  3. Set aside or chill until ready to make the salad. (Dressing will keep 1 week in the refrigerator)

For The Salad:

  1. Add kale and Brussels sprouts to a large salad bowl. Add 2-3 Tbsp. of the dressing and massage the kale for at least 30-90 seconds or so to work the dressing into the greens. They’ll soften some and become glossy.
  2. Add apples, onion, cranberries, almonds, and bacon to the greens.
  3. Pour over remaining dressing to your taste (you may not use all of it) and toss to combine.
  4. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Keywords: kale brussels sprouts salad, apple kale salad, apple brussels sprouts salad