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Kale + Brussels Sprout Chopped Salad

Print Recipe
This kale brussels sprout chopped salad is filled with chopped kale, brussels sprouts, asparagus, broccoli, green onions, pepitas and poppy seed dressing.
Course Salads
Cuisine American
Keyword broccoli, Brussels sprouts, chopped salad, green salad, healthy, kale, salad
Prep Time 25 mins
Cook Time 6 mins
Total Time 31 mins
Servings 10 servings
Calories 297
Author Laurie McNamara

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 23g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 182mg | Potassium: 393mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1923IU | Vitamin C: 52mg | Calcium: 79mg | Iron: 3mg