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This kale and apple salad is a perfect balance of sweet, tangy, and savory with crisp apples, nutty pistachios, and a bold mustard vinaigrette. It’s quick to make, endlessly versatile, and guaranteed to upgrade any meal.
Crisp, Crunchy, & Full of Zing: Kale & Apple Salad
There’s something about a salad like this that just feels fancy in the best possible way. Maybe it’s the sweet-tart dried cherries, the salty pop of parmesan, or the nutty crunch from pistachios, but this kale and apple salad with shaved Brussels sprouts has that perfect balance of flavors that makes it impossible to stop eating. The mustard vinaigrette ties it all together with a zippy brightness that keeps every bite interesting.
We’ve been making this on repeat lately—it’s quick enough for a weeknight but elegant enough to serve at a holiday gathering. Plus, anything with Brussels sprouts and kale just feels like the kind of meal that earns you bonus points with the universe, right? Whether you’re pairing it with grilled chicken, serving it alongside a cozy fall soup, or eating it straight out of the bowl like me, this salad is always a win.
Why You Will Love This REcipe
- Flavor-packed: Sweet apples, tangy cherries, salty parmesan, and a zippy mustard vinaigrette.
- Texture heaven: Crunchy kale, shaved Brussels sprouts, and pistachios in every bite.
- Quick & easy: Ready in minutes with simple prep steps.
- Versatile: Perfect as a side dish or a light main meal.
- Nutrient-rich: Loaded with fresh, wholesome ingredients.
- Crowd-pleaser: Elegant enough for gatherings, easy enough for weeknights.
Ingredients Needed
- Kale: Fresh kale is made fluffy and easy to eat by running it through the food processor.
- Brussels Sprouts: If you have whole Brussels sprouts, run them through the food processor with a fine blade to shave them.
- Dried Cherries: You can swap these out for dried cranberries or blueberries if preferred. They add a bit of sweetness and tart flavoring.
- Parmesan: I love the large pieces of shaved parmesan, but freshly shredded parmesan is a wonderful addition also.
- Apple: Use an apple you prefer. Great options include Gala, Honeycrisp, or Granny Smith.
How to Make a Kale Salad Step-By-Step
Find the complete recipe card below with measurements and full instructions.
- Cut the kale leaves off of the stem and give a rough chop.
- Add the kale to a food processor in batches, pulsing until the kale has been chopped up.
- Combine the kale and shaved brussels sprouts in a medium size bowl for serving.
- Add the diced apple, dried cherries, chopped pistachios, and shaved parmesan.
Prepare the Dressing
- In a medium size jar add the olive oil, stone ground mustard, apple cider vinegar, maple syrup, salt, and pepper.
- Using a whisk or immersion blender mix the dressing until well incorporated and it has a creamy texture. Taste and adjust salt as needed.
Serving
You can drizzle the dressing over the salad and toss everything together, or serve the dressing on the side for individual portions.
If you’re planning for leftovers, it’s best to keep the dressing and salad separate. Stored this way in the refrigerator, they’ll stay fresh for 2-3 days.
Make Ahead Tips
- Assemble the salad and toss with dressing no more than a few hours before serving to maintain peak freshness and crunch.
- To prep in advance, chop the kale, shave the Brussels sprouts, and prepare the mustard vinaigrette up to 2 days ahead. Keep each component stored separately in the refrigerator.
- Add apples just before serving to prevent browning. If prepping the apples ahead, toss them in a bit of lemon juice to keep them fresh.
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Kale and Apple Salad
Ingredients
- ½ bunch kale (approx 6-7 stems)
- 5 ounces brussels sprouts shaved
- ½ gala apple diced
- ⅓ cup dried cherries
- ⅓ cup pistachios chopped
- ½ cup parmesan shaved or shredded
Stoneground Mustard Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons stone ground mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Cut the kale leaves off of the stem and give a rough chop.
- Add the kale to a food processor in batches, pulsing until the kale has been chopped up.
- Combine the kale and shaved brussels sprouts in a medium size bowl for serving.
- Add the diced apple, dried cherries, chopped pistachios, and shaved parmesan.
- In a medium size jar add the olive oil, stone ground mustard, apple cider vinegar, maple syrup, salt, and pepper.
- Using a whisk or immersion blender mix the dressing until well incorporated and it has a creamy texture. Taste and adjust salt as needed.
- Drizzle the salad dressing over the top of the salad, toss and serve.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
