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.
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!
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.
To Make This Brussels Sprout Kale Chopped Salad You Will Need:
- asparagus – Roasting in the oven gives great texture with an earthy and mildly bitter flavor.
- toasted pepitas – Adds toasted nuttiness and delicious crunch.
- brussels sprouts – Use a knife or food processor to slice thin. Some stores sell pre-shredded as well.
- kale – I like to use curly kale for this recipe.
- lemon juice – Massaged into the kale while adding bright flavor.
- salt – Can use kosher salt or fine sea salt like pink himalayan.
- freshly ground black pepper – This will add some subtle bite and flavor.
- broccoli florets – (not pictured!) Lends crunch with sweet and slightly bitter flavor.
- green onions – For a mild yet bright onion flavor.
- dried cranberries – Adds texture and pops of sweetness. Dried cherries could also be used.
- parmesan cheese – Lends a fruity, nutty and slightly salty flavor. Can be optional!
- honey poppy seed dressing – Homemade 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.
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.
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.
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.
Squeeze in the juice from 1/2 a lemon.
Then use your impeccably clean hands to massage the lemon juice, salt and pepper into the kale.
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 to combine.
Add desired amount of honey poppy seed dressing.
And lastly, 1/2 cup freshly grated parmesan cheese and gently toss one last time.
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!
Green. Crunchy. Healthy. Delicious. Nutritious.
That’s all you really need to know.
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
Ingredients
- 3/4 cup unsalted pepitas, toasted
- 1 bunch asparagus, (or about 8) 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.
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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!
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?
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.
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!
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!!!
Oop: Brussels sprout not brussel sprouts. Who knew? Learn something new everyday . . .
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.