Kale Brussels Sprout Chopped Salad

This kale brussels sprout chopped salad is filled with chopped kale, brussels sprouts, asparagus, broccoli, green onions, pepitas and poppy seed dressing.

I’m thinking Kale and brussels sprouts in the same recipe title might be a little risky.

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BUT kale and brussles in the same salad?? Is pretty dang tasty. And healthy. And green.

But those aren’t the only green going on in this salad, oh no-siree. There’s broccoli, green onions, grilled asaparagus and toasted pepitas, which believe it or not are green. It’s a green power salad to say the least.

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My aunt brought a very similar salad to a family gathering and I attacked it and piled a good healthy portion on to my plate.  Or not so healthy portion depending on how you want to look at it. I never did end up getting her recipe, so I just figured it out on my own. Basically grab all things green plus pepitas and craisins. DONE.

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Confession: this is the first time in the history of me owning a food processor that I’ve used the slicing disc. Don’t ask me why. I guess I never wanted the extra dirty dishes… but in this case it shaved off lots of time and resulted in perfectly sliced brussels. Now just throw those into a large mixing bowl.

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Then I stripped off the leaves from a bunch of kale. Rinsed and spun them dry before chopping into smaller pieces.

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In the meantime, I grilled up some asparagus. Just quickly brush with olive oil and grill until tender. Then slice into 1/4-inch pieces.

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To the bowl with the brussels; add the chopped kale…

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OH! I also chopped up a cup of fresh broccoli florets- add those in as well.

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…the chopped grilled asparagus…

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The dark and light green parts of 3 green onions (sliced)…

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3/4 cup of toasted or roasted pepitas (salted or unsalted it’s up to you).

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Lastly add in 1/2 cup of craisins and season with fresh ground black pepper and a pinch of kosher salt.

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Squeeze in the juice of 1 small (or 1/2 of a large) lemon.

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Give it a little toss…

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And serve!

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You could most definitely serve this crunchy green monster of a salad with a drizzle of olive oil and along with that lemon juice and call it good. However my aunt had poppyseed dressing which means I made a batch of my honey poppy seed dressing that I shared early this year and friends, it’s killerrrrr.

Green. Crunchy. Healthy. Delicious. Nutritious.

That’s all you really need to know.

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Kale + Brussels Sprout Chopped Salad

Basically all things green plus pepitas and craisins. DONE.

Yield: 6 to 8 plus

Prep Time: 25 minutes

Cook Time: 6 minutes (for the asparagus)

Total Time: about 25 minutes

Ingredients:

8 ounces Brussels Sprouts, sliced in food processor fitted with slicing disc

1 bunch Kale, chopped small

8 Asparagus stalks, grilled and sliced into 1/4 inch pieces

1 cup chopped Broccoli Florets

3 Green Onions, sliced (dark and light green parts only)

3/4 cup roasted Pepitas (pumpkin seeds) salted or unsalted

1/2 cup Craisins

Juice of 1 small Lemon (or 1/2 of a large)

Kosher Salt and Fresh Ground Black Pepper, to taste

Honey Poppy Seed Dressing

Directions:

In a large bowl add brussels sprouts, kale, asparagus, broccoli florets, onions, pepitas and craisins. Season with salt and pepper to taste and lemon juice. Toss to combine.

Serve with a drizzle of honey poppy seed dressing and serve.

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7 Responses to “Kale Brussels Sprout Chopped Salad”

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    1
    Marie @ Not Enough Cinnamon.com — August 10, 2015 at 3:20 am

    I’m not a big fan of cooked Brussels sprout but they are SO delicious raw in salad! Brussels sprout + Kale in the same recipe title does not scare me away at all, it actually sounds super fresh and tasty. And I love the addition of Craisins!

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    Ruth — August 10, 2015 at 9:33 am

    I get so peeved with you recipe people concerning ‘prep time’ postings. You can not remove all of these veggies from their bags, wash and dry them ready to chop, grab the bowls and food processor -all in 20-plus minutes. My young relatives are beginning cooks believe you and then fail. Why not be honest about time?

    • Laurie McNamara replied: — August 10th, 2015 @ 10:27 am

      Hi Ruth! Thanks for stopping by and chiming in :). I truly feel that I’m not being misleading about the prep time whatsoever. The time I give does not include pulling out the food processor and opening any bags, but based on how long it took me to prep (chop, grill etc.) this salad. If I had to add the times in for those few things it would’ve took me about 30 minutes since my food processor is in easy access. I agree with you that it may take a few minutes longer for those who are a little less comfortable with their knife skills or may not have a salad spinner and so forth but I think they’ll understand that. I don’t base my times on a guess, only on how long it took me (minus the stopping for photos 😉 ) and I do feel that this can all be done in 25 to 30 minutes.

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    Linda — August 10, 2015 at 1:35 pm

    I agree with your comment to Ruth. This is not a timed event, nor is it the Olympics. Everyone has their own speed and the only thing that really matters is that you are making healthy food from scratch! Kudos to all the little ones out there who are making eating healthy, homemade food!

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    danielle — November 17, 2015 at 1:36 pm

    My two year old kept picking brussel sprouts at the CSA. “Balls!” (She never likes to eat them. They just look fun.) So we had everything but the asparagus. My husband was eating this on Sunday afternoon: “if you told my 20-year-old self I’d be driving a minivan and eating brussel sprouts and kale by choice, I wouldn’t have believed you.” I think that makes this salad a win! And probably mostly thanks to that poppy seed dressing. This ensemble is so refreshing! Thanks for this one!!!

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    danielle — November 17, 2015 at 1:38 pm

    Oop: Brussels sprout not brussel sprouts. Who knew? Learn something new everyday . . .

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    danielle — January 12, 2016 at 3:00 pm

    I’ve lost track of how many times I’ve made this one now. Still so good. Mostly because of that dressing but still. Maybe one time I’ll even make it with the asparagus.

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