This healthy and wholesome Brussels Sprout Kale Chopped Salad is loaded with chopped kale, shredded brussels sprouts, roasted asparagus, broccoli florets, toasted pepitas, dried cranberries and parmesan cheese. Tossed in a homemade honey poppy seed dressing right before serving! Serves 7 to 14 depending on serving size.

Brussels Sprout Kale Chopped Salad

I know kale and brussels sprouts in the same recipe title might be controversial. However, hear me out… kale and brussles in the same salad is pretty dang tasty. And healthy.

And green.

Years ago, my aunt brought a similar salad to a family gathering. I remember piling 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 and just figured it out on my own. With that said, if you’ve ever had Taylor Farms sweet kale salad, this recipe is essentially that. Finely chopped kale, broccoli florets and shredded Brussels sprouts, toasted pepitas and dried cranberries tossed in a homemade poppy seed dressing. However, instead of using shredded cabbage, I add in chopped roasted asparagus and also some freshly shaved parmesan cheese. SO GOOD!

Brussels Sprout Kale Chopped Salad

It’s a fresh and filling salad that also happens to have a lot of great textures. I really love the dried cranberries and toasted pepitas with the sweet kale and dressing.

ingredients for Brussels Sprout Kale Chopped Salad

To Make This Brussels Sprout Kale Chopped Salad You Will Need:

  • asparagusRoasting in the oven gives great texture with an earthy and mildly bitter flavor.
  • toasted pepitasAdds toasted nuttiness and delicious crunch.
  • brussels sproutsUse a knife or food processor to slice thin. Some stores sell pre-shredded as well.
  • kaleI like to use curly kale for this recipe.
  • lemon juiceMassaged into the kale while adding bright flavor.
  • saltCan use kosher salt or fine sea salt like pink himalayan.
  • freshly ground black pepperThis will add some subtle bite and flavor.
  • broccoli florets – (not pictured!) Lends crunch with sweet and slightly bitter flavor.
  • green onionsFor a mild yet bright onion flavor.
  • dried cranberriesAdds texture and pops of sweetness. Dried cherries could also be used.
  • parmesan cheeseLends a fruity, nutty and slightly salty flavor. Can be optional!
  • honey poppy seed dressingHomemade or store-bought.

Toast the pepitas.

Add 3/4 cup pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.

roasted asparagus

Roast the Asparagus:

Preheat your oven to 500°. Spray a small, rimmed sheet pan with olive oil spray. Arrange 12 ounces or 1 bunch trimmed asparagus on the pan, lightly spray with olive oil. Season with a pinch of kosher salt and roast on the middle rack of your preheated oven for 6 minutes. Roast for 8 minutes if the asparagus are thicker.

Once roasted, let cool and chop.

shredded brussels sprouts

Shred the Brussels sprouts:

Thinly shred 10 ounces Brussels sprouts. I use the 2mm slicing disk with my food processor for this because it takes literally seconds! You could also use a sharp knife or buy pre-shredded.

salt and pepper on kale

Massage the Kale:

Strip the leaves of the stems from 1 large bunch of kale, rinsed is really well in my salad spinner and spun them dry. Once dry, give it a fine chop, add to a large bowl and season with a few small pinches of kosher salt and some freshly ground black pepper.

squeezing lemon on kale

Squeeze in the juice from 1/2 a lemon.

massage kale

Then use your impeccably clean hands to massage the lemon juice, salt and pepper into the kale.

add shredded brussels, asparagus, broccoli, green onion, craisins and toasted pepitas

Build The Salad:

To the kale, add the shredded Brussels sprouts, chopped roasted asparagus, 2 cups small broccoli florets, 3 to 4 sliced green onions, toasted pepitas and 3/4 cup craisins.

toss

Toss to combine.

add poppy seed dressing

Add desired amount of honey poppy seed dressing.

And lastly, 1/2 cup freshly grated parmesan cheese and gently toss one last time.

Brussels Sprout Kale Chopped Salad

And serve! Sometimes I eat this as is and sometimes I serve it with leftover grilled or roast chicken. I think salmon would be amazing also!

Brussels Sprout Kale Chopped Salad

Green. Crunchy. Healthy. Delicious. Nutritious.

That’s all you really need to know.

Brussels Sprout Kale Chopped Salad

Enjoy! And if you give this Broccoli Brussels Sprout and Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Brussels Sprout Kale Chopped Salad

Broccoli Brussels and Kale Salad
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Yield: 7 servings

Brussels Sprout Kale Chopped Salad

This healthy and wholesome Brussels Sprout Kale Chopped Salad is loaded with chopped kale, shredded brussels sprouts, roasted asparagus, broccoli florets, toasted pepitas, dried cranberries and parmesan cheese. Tossed in a homemade honey poppy seed dressing right before serving! Great for meal prep, a healthy meal or served at a family gathering. 
Yields 14 cups and will serve 7 (2 cup) portions or 14 (1 cup) portions.

Ingredients

  • 3/4 cup unsalted pepitas, toasted
  • 1 bunch asparagus, (or about 8 to 12 spears) grilled and sliced into ¼- inch pieces
  • 10 ounces brussels sprouts, thinly sliced
  • 1 bunch kale, washed, spun dry and finely chopped
  • 1 small lemon, juiced
  • kosher salt
  • fresh ground black pepper
  • 2 cups broccoli florets, chopped small
  • 3 green onions, sliced, dark and light green parts only
  • 3/4 cup craisins
  • honey poppy seed dressing
  • 1/2 cup parmesan cheese, freshly grated

Instructions 

  • Place pepitas in a skillet and toast over medium to medium-low until golden and smelling toasty.
  • Preheat your oven to 500°.
    Trim off the bottom inch or inch and a half (or so) of each asparagus stalk. Spray a small, rimmed sheet pan with olive oil spray. Arrange the trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt.
    Roast for 6 minutes for thin asparagus and 8 minutes if the stems are thick. Rotate the pan halfway through roasting. Once cool enough to handle, transfer to a cutting board and chop into small pieces.
  • Add chopped kale into a large bowl, season with a few small pinches of salt and some freshly ground black pepper. Squeeze in lemon juice and use your hands to massage the kale.
  • To the kale, add the shredded Brussels sprouts, chopped roasted asparagus, broccoli florets, sliced green onions, toasted pepitas and dried cranberries. Toss to combine.
  • Add desired amount of honey poppy seed dressing, tossing util coated.
  • Lastly add parmesan cheese and gently toss to incorporate.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2cups, Calories: 468kcal, Carbohydrates: 36g, Protein: 11g, Fat: 34g, Saturated Fat: 6g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 354mg, Potassium: 601mg, Fiber: 6g, Sugar: 27g, Vitamin A: 2941IU, Vitamin C: 82mg, Calcium: 222mg, Iron: 4mg