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.
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.
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.
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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Roasted Brussels Sprouts, Kale & Apple Salad with Maple dressing
Equipment
- 1 Air fryer or Oven
Ingredients
- 4 cup brussels sprouts
- 3 cup kale
- 2 apples
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 3 tablespoon lemon juice
- 1 tablespoon mustard
- 2 cloves garlic minced
- salt and black pepper
Instructions
Brussels Sprouts and Kale Salad
- Preheat the oven or air fryer to 190C or 375F.
- Peel, wash then halve the brussels sprouts.
- Place them in a roasting tin with a little olive oil, maple syrup, salt and pepper.
- Roast for 15 minutes or until golden brown.
- Wash the kale and pat it dry. Chop the kale leaves into smaller pieces.
- In a large bowl, assemble the salad with kale, sliced apple and seeds.
- Pour the dressing and gently mix everything.
- Leave it aside just for 5 minutes before serving.
Maple syrup dressing
- Add all the ingredients in a small jar.
- Close the lid and shake the jar until everying well mixed.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Roasted Brussels Sprouts, Kale & Apple Salad with Maple dressing
Equipment
- 1 Air fryer or Oven
Ingredients
- 4 cup brussels sprouts
- 3 cup kale
- 2 apples
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 3 tablespoon lemon juice
- 1 tablespoon mustard
- 2 cloves garlic minced
- salt and black pepper
Instructions
Brussels Sprouts and Kale Salad
- Preheat the oven or air fryer to 190C or 375F.
- Peel, wash then halve the brussels sprouts.
- Place them in a roasting tin with a little olive oil, maple syrup, salt and pepper.
- Roast for 15 minutes or until golden brown.
- Wash the kale and pat it dry. Chop the kale leaves into smaller pieces.
- In a large bowl, assemble the salad with kale, sliced apple and seeds.
- Pour the dressing and gently mix everything.
- Leave it aside just for 5 minutes before serving.
Maple syrup dressing
- Add all the ingredients in a small jar.
- Close the lid and shake the jar until everying well mixed.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Cauliflower and Parsnip Soup with Walnuts is as comforting as it gets. Naturally vegan and gluten-free.
There’s something special about a bowl of velvety soup on a chilly day. This roasted cauliflower and parsnip soup is no exception.
With its earthy flavours, creamy texture, and nourishing ingredients, it’s a recipe you’ll find yourself coming back to time and time again.
Not only is it easy to prepare, but it also makes a great starter or a satisfying main when paired with crusty bread.
In this recipe, I’m flavouring the soup with some fresh thyme – a herb that is in abundance in the winter.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
- Cauliflower florets : Roasting the cauliflower enhances its natural sweetness and nuttiness, making it the star of this soup.
- Parsnips : These root vegetables bring a subtle sweetness and creamy texture that complements the roasted cauliflower beautifully.
- White onion (roughly chopped) : A staple base for many soups, the onion adds a depth of flavour.
- Garlic cloves : Roasted garlic has a mellow, caramelized flavour that elevates the soup’s richness.
- Oil : Helps with roasting and imparts a silky mouthfeel to the soup. Olive oil is a great choice, but you can use any neutral oil.
- Vegetable stock : Provides a flavourful base and ties all the ingredients together. Opt for a low-sodium version if you’d like to control the salt level.
- Salt and pepper : Essential for seasoning and enhancing the flavours of the dish.
- Fresh thyme : Adds a fragrant herbal note that complements the roasted vegetables.
- Lightly toasted walnuts : These are the perfect garnish, adding a delightful crunch and a hint of nuttiness.
Serving Suggestion
This roasted cauliflower and parsnip soup is a versatile dish that can be enjoyed in various ways:
- Serve it as a light lunch or dinner with a side of crusty artisan bread like this Buckwheat Soda Bread or a fresh green salad.
- Drizzle a swirl of cream or a dollop of plain yogurt on top for added creaminess.
- Garnish with freshly cracked black pepper, a drizzle of olive oil, and a sprinkle of toasted walnuts for a restaurant-worthy presentation.
Storage
This soup stores beautifully, making it an excellent option for meal prep or leftovers:
- Refrigeration : Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing : Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally to maintain its creamy consistency.
- Reheating Tips : Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or stock if the soup thickens too much during storage.
Our Favorite
Cauliflower Recipes
- Air Fryer Cauliflower Cheese
- Mashed Cauliflower
- Easy Cauliflower Potato Curry
- Air Fryer Cauliflower Manchurian
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!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Roasted Cauliflower Parsnip Soup
Equipment
- 1 oven or Air fryer
- 1 Baking tray
- 1 pan
- 1 Immersion blender or Blender
Ingredients
- 4 cup cauliflower florets
- 3 cup parsnips peeled and roughly chopped
- 1 cup white onion roughly chopped
- 6 cloves garlic
- 2 tablespoon olive oil
- 3 cup vegetable stock
- seasoning
- fresh thyme
- 4 tablespoon walnuts lightly toasted
Instructions
- Preheat the oven to gas mark 4-5 or 180℃.
- In a baking tray arrange cauliflower florets, parsnips, onion, and garlic.
- Drizzle a good amount of olive oil and sprinkle little salt and pepper.
- Let the vegetables roast for 25-30 minutes.
- Once done remove from the oven and allow to cool.
- Add the soup into a blender with some vegetable stock and make a puree.
- Returned pureed soup to the saucepan, add the remaining vegetable stock.
- Heat on medium heat and check the seasoning.
- Serve in a bowl, sprinkle some toasted walnuts and black pepper.
- Drizzle some olive oil or walnut oil and garnish it with thyme.
Notes
- Preheat the air fryer to 180C or 360F.
- Toss the cauliflower, parsnips, onion and garlic with oil and season well.
- Layer the vegetables in the air fryer basket.
- Air fry for 15 minutes or until golden in colour. Keep an eye on the vegetables half way through to ensure they are not burning and to shake. Adjust the temperature and cook time as necessary.
- Proceed with the next steps as above.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2018.
