Brussels Sprout and Apple Salad

This Brussels Sprout and Apple Salad is a festive harvest salad that’s full of seasonal ingredients and powerful nutrients.

To start, we make a simple lemon maple vinaigrette to mellow out the bitterness of the winter vegetables. Please note: I almost always use the lemon zest — I love that intense lemon flavor.

This recipe also calls for a little tahini — made from sesame seeds — for some creaminess. Tahini, by the way, can be a good source of calcium.

Now, let’s talk about the Brussels sprouts. As you may know, they’re naturally low in calories and high in fiber. But they’re also a great source of vitamin C, as well as vitamin K which we need for healthy bones and blood clotting.

And kale? Well we all know kale is the best. A nutritional rockstar. And radicchio’s no slouch either. It’s high in vitamin K as well.

To finish, we add sliced almonds and pumpkin seeds for flavor and some healthy fat, as well as hemp seeds for protein. And some dried cranberries for sweetness.

  • brussels sprouts
  • brussels sprout and apple salad

Serves 4 as a starter


  • Zest from 1 lemon
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon tahini
  • ½ clove garlic, grated
  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1 cup curly kale, chopped
  • 1 cup radicchio, sliced into ribbons
  • 1 large honeycrisp apple, cut into matchsticks
  • ¼ cup sliced almonds
  • ¼ cup pumpkin seeds
  • 1/4 cup hemp hearts
  • 1/2 cup naturally sweetened dried cranberries


  • Step 1

    First, prep the almonds and pumpkin seeds: place them onto a dry skillet. Heat over medium heat for 4 to 5 minutes, until golden and fragrant, stirring frequently. Watch carefully -- these can burn quickly. Set aside to cool.

  • Step 2

    Next, prepare the brussels sprouts. Shave the brussels sprouts either using a food processor, mandolin slicer, or sharp knife. If using a food processor, you'll need the slicing disc attachment.

    Then, add the brussels sprouts, kale, and radicchio to a large bowl, as well as the toasted almonds and pumpkin seeds, apple, hemp seed, and cranberries.

  • Step 3

    Prepare the dressing: add the lemon zest, lemon juice, olive oil, maple syrup, tahini, and garlic to a small bowl. Whisk until incorporated. Add salt and pepper to taste.

  • Step 4

    Pour the dressing over the ingredients in the bowl. With clean hands, massage the mixture until the greens are evenly coated. Taste, add salt and pepper as needed, and serve.


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