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.
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.
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.
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.
Then I stripped off the leaves from a bunch of kale. Rinsed and spun them dry before chopping into smaller pieces.
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.
To the bowl with the brussels; add the chopped kale…
OH! I also chopped up a cup of fresh broccoli florets- add those in as well.
…the chopped grilled asparagus…
The dark and light green parts of 3 green onions (sliced)…
3/4 cup of toasted or roasted pepitas (salted or unsalted it’s up to you).
Lastly add in 1/2 cup of craisins and season with fresh ground black pepper and a pinch of kosher salt.
Squeeze in the juice of 1 small (or 1/2 of a large) lemon.
Give the kale brussels sprout chopped salad a little toss…
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! And if you give this Kale Brussels Sprout Chopped Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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Kale + Brussels Sprout Chopped Salad
- 8 ounces brussels sprouts, sliced in food processor fitted with slicing disc
- 1 bunch kale, chopped small
- 1 bunch asparagus, (or about 8) grilled and sliced into ¼- 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
- 1 small lemon, juiced
- kosher salt and fresh ground black pepper, to taste
- honey poppy seed dressing
- 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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