Get the Recipe: Fall Kale , Broccoli and Apple Salad
A delicious Fall Kale Salad, with Brussels sprouts and broccoli, combined with apple, dried cranberries and sunflower seeds.
Ingredients
- 2 cups kale, chopped and massaged, as needed
- 6-8 Brussels sprouts, finely chopped
- 3-4 florets broccoli, finely chopped
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds, (or pumpkin seeds/pepitas)
- 1 medium apple, cored and diced
- 1 slice bacon, cooked and chopped (optional)
Creamy Poppy Seed Dressing:
- 1 Tablespoon granulated sugar, or honey
- 1 1/2 Tablespoons white vinegar
- 2 Tablespoons mayonnaise, or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 Tablespoon vegetable or canola oil
- 1 teaspoon poppy seeds
- Pinch salt/pepper
Instructions
- Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
- For the salad: Prepare greens. For the kale, remove leaves from the stem. Discard stem (it's very bitter!). Chop kale leaves into bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to a large bowl.
- For the Brussels sprouts, remove the bottom 1/3 of the sprout. Using a sharp knife, thinly slice the sprout, turning it onto the flat side after a few slices and continuing to slice until it's all sliced. Add to the bowl with the kale. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
- Add the dried cranberries and roasted sunflower seeds to the bowl. Dice an apple (I don't peel) and add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed.
Notes
Tips!
This recipe will make one really large, two average-sized or four side salads. For feeding a crowd, double or triple the recipe.
You can prepare the dressing ahead of time and refrigerate it. The greens can also be chopped and refrigerated ahead of time. Dress and add the apple, cranberries and sunflower seeds just before serving.
If starting with a bunch of kale, be sure to give your kale a good massage (see below for how to massage kale) before adding it to the salad. It makes all the difference when using fresh kale in a salad! To make this salad more quickly, start with baby kale (which doesn't need a massage) or pre-chopped kale.
Serving: 2serving, Calories: 239kcal, Carbohydrates: 28g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 2mg, Sodium: 82mg, Potassium: 395mg, Fiber: 3g, Sugar: 17g, Vitamin A: 3635IU, Vitamin C: 73.5mg, Calcium: 83mg, Iron: 1.5mg
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