Go Back
+ servings
Kale Salad with Poppy Seed dressing
Print Recipe
No ratings yet

Brussels Sprouts, Broccoli Slaw and Kale Salad

This healthy, flavor-packed kale broccoli salad is topped with brussels sprouts, strawberries and goat cheese for the perfect weekday lunch!!
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: Continental
Keyword: brussels sprouts, kale salads
Servings: 2 salads

Ingredients

For the dressing:

  • 2 tablespoons champagne vinegar
  • 1 tablespoon 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
  • cup crumbled goat cheese
  • ¼ cup dried cranberries
  • ¼ cup roasted pumpkin seeds
  • salt & pepper to taste

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 mixing 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. Season with sea salt and black pepper. Serve immediately.