This healthy and wholesome Brussels Sprout Kale Chopped Salad is loaded with chopped kale, shredded brussels sprouts, roasted asparagus, broccoli florets, toasted pepitas, dried cranberries and parmesan cheese. Tossed in a homemade honey poppy seed dressing right before serving! Serves 7 to 14 depending on serving size.
I know kale and brussels sprouts in the same recipe title might be controversial. However, hear me out… kale and brussles in the same salad is pretty dang tasty. And healthy.
Years ago, my aunt brought a similar salad to a family gathering. I remember piling a good healthy portion on to my plate. Or not so healthy portion depending on how you want to look at it. I never did end up getting her recipe and just figured it out on my own. With that said, if you’ve ever had Taylor Farms sweet kale salad, this recipe is essentially that. Finely chopped kale, broccoli florets and shredded Brussels sprouts, toasted pepitas and dried cranberries tossed in a homemade poppy seed dressing. However, instead of using shredded cabbage, I add in chopped roasted asparagus and also some freshly shaved parmesan cheese. SO GOOD!
It’s a fresh and filling salad that also happens to have a lot of great textures. I really love the dried cranberries and toasted pepitas with the sweet kale and dressing.
To Make This Brussels Sprout Kale Chopped Salad You Will Need:
- asparagus – Roasting in the oven gives great texture with an earthy and mildly bitter flavor.
- toasted pepitas – Adds toasted nuttiness and delicious crunch.
- brussels sprouts – Use a knife or food processor to slice thin. Some stores sell pre-shredded as well.
- kale – I like to use curly kale for this recipe.
- lemon juice – Massaged into the kale while adding bright flavor.
- salt – Can use kosher salt or fine sea salt like pink himalayan.
- freshly ground black pepper – This will add some subtle bite and flavor.
- broccoli florets – (not pictured!) Lends crunch with sweet and slightly bitter flavor.
- green onions – For a mild yet bright onion flavor.
- dried cranberries – Adds texture and pops of sweetness. Dried cherries could also be used.
- parmesan cheese – Lends a fruity, nutty and slightly salty flavor. Can be optional!
- honey poppy seed dressing – Homemade or store-bought.
Toast the pepitas.
Add 3/4 cup pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.
Roast the Asparagus:
Preheat your oven to 500°. Spray a small, rimmed sheet pan with olive oil spray. Arrange 12 ounces or 1 bunch trimmed asparagus on the pan, lightly spray with olive oil. Season with a pinch of kosher salt and roast on the middle rack of your preheated oven for 6 minutes. Roast for 8 minutes if the asparagus are thicker.
Once roasted, let cool and chop.
Shred the Brussels sprouts:
Thinly shred 10 ounces Brussels sprouts. I use the 2mm slicing disk with my food processor for this because it takes literally seconds! You could also use a sharp knife or buy pre-shredded.
Massage the Kale:
Strip the leaves of the stems from 1 large bunch of kale, rinsed is really well in my salad spinner and spun them dry. Once dry, give it a fine chop, add to a large bowl and season with a few small pinches of kosher salt and some freshly ground black pepper.
Squeeze in the juice from 1/2 a lemon.
Then use your impeccably clean hands to massage the lemon juice, salt and pepper into the kale.
Build The Salad:
To the kale, add the shredded Brussels sprouts, chopped roasted asparagus, 2 cups small broccoli florets, 3 to 4 sliced green onions, toasted pepitas and 3/4 cup craisins.
Toss to combine.
Add desired amount of honey poppy seed dressing.
And lastly, 1/2 cup freshly grated parmesan cheese and gently toss one last time.
And serve! Sometimes I eat this as is and sometimes I serve it with leftover grilled or roast chicken. I think salmon would be amazing also!
Green. Crunchy. Healthy. Delicious. Nutritious.
That’s all you really need to know.
Enjoy! And if you give this Broccoli Brussels Sprout and Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!