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    Brussels Sprouts, Broccoli Slaw and Kale Salad

    Published: January 26, 2016 By Urban Foodie Kitchen Last Updated: July 3, 2021 9 Comments

    919 shares
    Jump to Recipe Print Recipe

    This healthy, flavor-packed kale broccoli salad is topped with brussels sprouts, strawberries and goat cheese for the perfect weekday lunch!! 

    Kale Salad with Broccoli Slaw & Brussels Sprouts

    This kale salad is a re-creation of salad from a Chicago restaurant called State in the Lincoln Park neighborhood.  We went there for Sunday Funday after Thanksgiving and two of my friends ordered the salad and could not stop raving about how great it was.  As I’ve mentioned a few times,  kale is not my most favorite thing so I was very interested in how it could be sooooo good!  I decided that I was going to use it as the inspiration to create my own version.

    Kale salad topped with brussels sprouts, sliced strawberries, dried cranberries and goat cheese

    It took me a couple of tries to get this to the point where I thought was ready for the blog, and while I still cannot say that I love kale, it is definitely growing on me!

    Poppy seed dressing being poured over Strawberry, Brussels Sprouts Kale Salad

    I think one of the keys to making raw kale taste good is massaging it.  Yes, I know that sounds a little be weird, and I won't get all technical however apparently massaging kale breaks it down and it definitely makes it taste SOOOO much better than when it is just raw and plain.

    Massaging the kale is really easy, you just put it all in a big bowl, mix the oil and salt together, pour that on the kale and then start massaging which is really like kneading bread.  I used avocado oil, which is one of my new favorites, however, you can also use olive oil.  You want to massage the kale for a bit, about 2-4 minutes until the kale turns a bright green color.  The bonus of doing this is the kale will keep in the refrigerator in an airtight container for several days.

    Once you have the kale ready, you'll whip up a quick poppy-seed vinaigrette.  I really like making my own dressings because it's easy and then you know exactly what's in them.  You can also adjust the taste to your liking.  I use small jars like the mason jars you see in the photos to make the dressing so it's easy to store.  I'll often make a few different types at the same time so I have a variety of the week - you'll see a couple of my favorite options in the photos below.

    You can find the Sherry vinaigrette recipe in the post for this farro, grilled chicken and pistachios which I published last week.  Depending on how much dressing you like on your salad, you may have some extra,  so just store it in the refrigerator in an airtight container for up to two weeks.  Bring the dressing to room temperature and re-mix when you are ready to use it again.

    Poppy Seed Vinaigrette

    Vinaigrettes

    Now that the dressing and kale are both ready, it's just a matter of topping the salad with the rest of the ingredients.  I packed quite a few different veggies into this one, which gives it a nice balance of flavors.   It's so good that I actually had it three times in one week, which is saying a lot coming from someone who doesn't love kale!!

    If you are looking for other great salad options check out this Strawberry Chicken Salad or this Asian Quinoa Salad - both make great packable lunches or easy weeknight dinners!

     

    Kale Salad with Poppy Seed dressing

    Brussels Sprouts, Broccoli Slaw and Kale Salad

    Author: Kathryn | Urban Foodie Kitchen
    This healthy, flavor-packed kale broccoli salad is topped with brussels sprouts, strawberries and goat cheese for the perfect weekday lunch!!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Salads
    Cuisine Continental
    Servings 2 salads

    Ingredients
      

    For the dressing:

    • 2 tablespoons champagne vinegar
    • 2 tablespoons sugar
    • pinch of salt
    • ½ teaspoon dried mustard
    • 1 teaspoon minced shallot
    • 1 tablespoon poppy seeds
    • 4 tablespoons extra virgin olive oil

    For the salad:

    • 4 cups kale leaves
    • 1 tablespoon avocado oil
    • ½ teaspoon sea salt
    • ½ cup sliced strawberries
    • ½ cup broccoli slaw mix
    • ½ cup shaved brussels sprouts
    • ⅓ cup crumbled goat cheese
    • ¼ cup dried cranberries
    • ¼ cup roasted pumpkin seeds

    Instructions
     

    For the dressing

    • Whisk the vinegar and sugar together in a small bowl. Add salt, mustard, shallots and poppy seeds; whisk until combined. Slowly whisk in the olive oil.

    For the salad

    • Place the kale leaves in a large bowl. Mix avocado oil and sea salt together and pour over the kale. Massage the kale with a kneading motion, like you are kneading bread, tearing the leaves into smaller pieces, for 2-4 minutes until the kale turns bright green and begins to soften.
    • Once the kale is softened, divide between two large salad bowls. Top with strawberries, broccoli slaw, shaved brussels spouts, goat cheese, dried cranberries and pumpkin seeds. Top with dressing and toss to coat. Serve immediately.
    Keywords : brussels sprouts, kale salads
    Did you make this recipe?Tag @urbanfoodiekitchen on Instagram or hashtag it #urbanfoodiekitchen

     

    Kale Salad with Broccoli Slaw & Brussels Sprouts

     

    Kale salad topped with brussels sprouts, broccoli slaw and strawberries
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    919 shares

    Reader Interactions

    Comments

    1. Nella says

      January 27, 2016 at 9:42 pm

      This salad looks amazing & I love your suggestion to store home-made dressings in the small mason jars. Where can I pick up the jars?

      Reply
      • FoodieGirlChicago says

        January 29, 2016 at 4:56 pm

        Thanks Nella! The jars are definitely great for storing dressings; you can get them at Sur La Table.

        Reply
    2. Christine | Vermilion Roots says

      January 29, 2016 at 10:26 am

      Yes massage the kale! Neat trick. Sounds weird but it works! 😀

      Reply
    3. Kathy Hester says

      January 29, 2016 at 10:38 am

      I need to make some more dressings, so I read your post at exactly the right time. Also I have a few strawberries in the fridge so this is the salad I'm making tonight!

      Reply
    4. April @ Girl Gone Gourmet says

      January 29, 2016 at 11:13 am

      I agree about massaging the kale - totally weird the first time, but makes it so much better!

      Reply
    5. Patricia @ Grab a Plate says

      January 29, 2016 at 11:22 pm

      What a yummy (and pretty) salad! I love the strawberries for flavor to make this so pretty! Love this. I really need to try avocado oil. I haven't yet!

      Reply
    6. Kristina says

      January 31, 2016 at 10:45 pm

      I *LOVE* kale, and yes, the key is to massage it! I massage while rinsing it and then again with the dressing. it's so tough otherwise. this sounds so flavorful - I will be trying soon!

      Reply
    7. Megan - The Emotional Baker says

      February 12, 2016 at 5:54 am

      Wow! This salad combo sounds fantastic! I can't wait to try 🙂

      Reply
    8. Danielle says

      October 29, 2017 at 4:50 pm

      Looks so yummy! I love making dressings in mason jars!

      Reply

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