This Roasted Brussels Sprouts, Kale, Apple and Cranberry Salad is a seasonal delight that’s sure to impress. Whether you’re serving it during the holiday season or enjoying it as a healthy weekday meal, it’s a recipe you’ll return to again and again. Naturally vegan and gluten-free.

brussels sprouts kale and cranberry salad in a serving tray.

Every year, UK supermarkets sell festive vegetables at reduced prices. That usually means that our fridge is overflowing with carrots, parsnips, and brussels sprouts! With the sprouts, I always make this Brussels Sprouts and Potato Curry and sometimes my Vegan Brussels Sprouts Korma. To use up leftover veg, I make these Brussels Sprouts Pakora.

This roasted brussels sprouts salad is the perfect centrepiece for autumn meals and a delightful addition to your Christmas table.

Featuring a medley of roasted and raw ingredients dressed in a vibrant extra virgin olive oil, maple syrup, mustard, and garlic dressing, this salad is as nourishing as it is delicious.

For an alternative winter side, try my Winter Slaw with Kale, Cranberry and Apple.

A Closer Look at the Ingredients

Raw Kale (Shredded): Kale provides a robust, slightly earthy base for the salad. Its hearty texture holds up beautifully against the other ingredients. I've used curly kale.
Brussels Sprouts: The brussels sprouts are roasted and caramelized to perfection, lending a nutty and slightly sweet flavour.
Apples: Crisp and sweet, apples balance the savoury notes of the salad. I Slice into thin wedges.
Dried Cranberries: These add a pop of tart sweetness and enhances the salad’s festive appeal.
Toasted Pumpkin Seeds: Crunchy and nutty.
Toasted Sunflower Seeds: Slightly buttery, these seeds contribute another layer of texture.

roasted brussels sprouts in an air fryer basket.

The Maple Mustard Dressing

This zesty dressing ties the salad together with a blend of extra virgin olive oil, maple syrup, mustard, lemon juice, and minced garlic. It's then seasoned with salt and black pepper.

The olive oil adds heart-healthy monounsaturated fats, while maple syrup provides natural sweetness. Mustard and garlic bring depth and a hint of spice. I've used English mustard but you can use Dijon mustard or whole grain mustard too.

Variations & Substitutions

If you aren't making this salad strictly vegan, you can add shavings of hard cheese such as parmesan cheese. Check your parmesan cheese is not made with rennet if you're following a vegetarian diet. You could also crumble in feta cheese or goat cheese.
Add in toasted nuts such as almonds, hazelnuts, walnuts or Brazil nuts.
Add in shaved red cabbage for extra crunch and flavour.
You can omit the garlic in the dressing if you aren't a fan.
In place of the maple syrup, use any other sweetener such as agave, honey or sugar. Adjust based on how sweet you want the salad to be.
In place of the lemon juice, use apple cider vinegar.

Serving Suggestions

This salad is versatile enough to serve as a light main dish or a vibrant side dish.

Serve it in a large bowl or platter alongside potatoes, like my air fryer Indian potatoes and cranberry jalapeno cream cheese dip for a festive spread.

Storage Tips

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, consider storing the dressing separately and tossing it with the salad just before serving.

If the kale begins to wilt, don’t worry—it’ll only become more tender and flavourful over time.

brussels sprouts kale and apple salad served in two plates.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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