Gather all ingredients. Heat oven to 375 degrees F.
Cut ends off brussels sprouts, remove any outer leaves, and slice in half. Rinse under cold water.
Mix brussels sprouts in a bowl with oil and salt, then add to a greased baking sheet. Bake until browned, ~30 minutes. Flip halfway through.
Add chopped kale to a bowl. Add apple, cranberries, cheese, pine nuts, and cherry tomatoes. Toss and finish with roasted brussels sprouts.
Apple Cider Dressing: Whisk Genesis PNW Apple Juice, mustard, avocado oil, and apple cider vinegar together in a small jar or bowl.
Pour Apple Cider Dressing on your salad. Enjoy!