Description
This refreshing salad combines kale, brussels sprouts, and a medley of colorful ingredients.
Ingredients
Scale
- 3 packed cups kale, finely chopped (1 large bunch)
- 3 cups broccoli florets, finely chopped (1 head), save the stalks
- ½ pound brussels sprouts, shredded
- ½ small head radicchio, shredded
- ⅔ cup dried cranberries
- ⅔ cup toasted slivered almonds, toasted
- ½ cup shredded parmesan cheese
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon orange juice
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 tablespoon poppy seeds
Instructions
- Finely chop the kale and the florets parts of the broccoli. Reserve the stems.
- Use a food processor fitted with a shredding attachment to shred the broccoli stalks, brussels sprouts, and radicchio.
- Make the dressing: In a small bowl, combine all dressing ingredients and whisk to combine.
- Assemble the salad: In a large bowl, toss together shredded kale, broccoli, brussels sprouts, radicchio, cranberries, and almonds. Drizzle with dressing, and toss until evenly coated.
- Top with parmesan cheese.
Notes
- This salad works well as a side dish or a light main course.
- Feel free to add other ingredients like grilled chicken or tofu for added protein.
- Prep Time: 20 minutes
- Category: Salads
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg