It’s hard to find a great salad recipe that doesn’t use meat, cheese, or some form of animal product. Whilst I’m not vegan myself, a lot of my catering clients are, so I’ve been investing a lot more time into developing vegan and veggie salad recipes that still pack tonnes of great flavour into every bite!
This Brussels sprout, apple, and cranberry salad certainly ticks all the boxes for me—the sweetness of the autumnal fruit perfectly complements the tang of the balsamic and nutty notes from the walnuts. Plus, the pops of red against the green of the kale and Brussels look stunning on a platter!
Serve as a side at a fall-themed dinner party or make ahead of a busy week for a quick lunch. You don’t have to keep it vegan, either—this Brussels sprout salad works fabulously alongside a roast chicken!
Method
Follow these steps to make our Brussels Sprout, Apple & Cranberry Salad
Toast the walnuts for a few minutes in a dry pan over medium heat, or in the oven for a few minutes. Toasting them not only brings out the rich, nutty flavour but also adds a crunchy texture to balance the softness of the kale and brussels sprouts. Set aside.
If you’ve bought pre-toasted walnuts, skip this step!
Kale can sometimes be tough and slightly bitter when raw, so take an extra step to tenderise it – it makes all the difference in a salad! Once washed and de-stemmed, roughly chop the kale and massage it for about a minute with a pinch of salt and a drizzle of olive oil. This will make it softer, sweeter, and much easier to chew.
To prepare the brussels sprouts, use a mandoline or a sharp knife to slice them thinly. Shredded brussels add a pleasant crunch and meld nicely with the kale, giving the salad a lovely variety of textures.
To make the delicious balsamic-maple vinaigrette, simply combine the remaining olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk together until the vinaigrette is smooth.
To keep the apples from browning and add even more flavour to your dressing, toss them into the dressing mixture right after slicing. This not only prevents discolouration but also infuses the apples with that delicious vinaigrette.
In a large bowl, combine the shredded brussels sprouts, massaged kale, cranberries, toasted walnuts, and apple slices with your yummy balsamic-maple dressing. Gently toss everything until well-coated with the vinaigrette. Transfer to a serving platter and garnish with a few extra cranberries and walnut pieces for that extra ‘wow’ factor when serving.
Enjoy this brussels sprout, apple, and cranberry salad on its own, as a side to a creamy mac & cheese, or with roasted chicken.
Seasonal Salads From Savery Grazing
Explore our curated collection of vibrant salads featuring the best produce each season has to offer on our food blog, or follow us on Instagram for more foodie content. Whether you’re hosting a gathering or looking for a healthy meal-prep option, this salad is such a great choice for making ahead.
Don’t forget to let us know your thoughts on this recipe in the comments below!
Frequently Asked Questions
Can You Prepare This Salad Ahead of Time?
Yes, this salad is great for making ahead – which is why we love using it for our grazing tables! Simply keep the balsamic dressing separate, and save chopping the apples until just before serving to maintain maximum freshness. The massaged kale and brussels sprouts are hardy greens that hold up well, so feel free to prep 90% of the ingredients the day before.
What Other Ingredients Can Be Added?
This salad is so versatile, and can be a great base for a number of dishes! Try adding some roasted butternut squash, pumpkin, or sweet potatoes tossed in smoked paprika, or sprinkle the salad with pomegranate seeds for a pop of colour. To make this dish more filling, you could also add a handful of cooked quinoa or wild rice.
How Do You Stop the Apples Turning Brown?
Any sort of acidic liquid – such as lemon juice or vinegar – can help apples from turning brown when exposed to the air. So, for this recipe, instead of adding lemon juice to the apples (which will alter the taste of the salad), you instead toss the sliced apple into the dressing mixture, which already contains vinegar. This should prevent the apples from turning brown.
Can You Eat Brussels Sprouts Raw?
Yes, you can eat brussels sprouts raw and they are absolutely delicious! You wouldn’t want to just bite into a whole brussels sprout as the texture may be a little tough, but instead, you can finely slice/shred them. Add them to salads for crunch, and a slightly sweet, but nutty flavour. Plus, they are high in vitamin C which is great for that extra immunity boost over the winter period!
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