Brussels Sprout Kale Chopped Salad

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.

Course Salads

Cuisine American

Keyword broccoli, Brussels sprouts, chopped salad, green salad, healthy, kale, salad, vegetarian

Prep Time 25

Cook Time 6

Total Time 31

Servings servings

Calories 468

Author Laurie McNamara

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

US Customary - Metric

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.

Nutrition