Kale and Brussel Sprout Salad has been hitting the dinner table at my house often lately. It started when we had a sample of a similar salad one Saturday at Sam’s club. The salad came as a kit that contained the vegetables, dressing and toppings, all in one, ready to go bag. While it’s not the normal dinner salad that we usally have, it’s a nice change of pace for a side salad.
Kale and Brussel Sprout Salad
After purchasing the kale and Brussel sprout salad kit a few times, I decided to see if I could recreate the salad. The packaged mix makes about 4 servings. If you buy the ingredients separately, it makes a lot more. The ingredients are hardy and will stay fresh in the fridge for a while. You can use the extra vegetables for another use or to make more salad later in the week.
After making this a few times, you’ll realize that you don’t really need specific amounts of any of the vegetables. Keep the kale as the main ingredient and eyeball the amounts on the rest of the ingredients.
If you are making the salad for a few meals, the salad itself will keep for a few days in the refrigerator. If you choose to do this, be sure not to add the dressing, pepitas and dried cranberries until you’re serving the salad.
Add the dressing to the salad about 10 minutes before eating it. Wait to add the pepitas and dried cranberries until just before serving. The pepitas get soggy and the dried cranberries absorb moisture from vegetables if left in the salad.
This salad goes well with a my homemade poppy seed dressing or try your favorite dressing of choice.
Kale and Brussel Sprout Salad
Ingredients
- 6 or 7 Curly Kale Leaves or 1 bunch of Lacinato Kale remove tough center stem and thinly sliced.
- 9 or 10 Brussel sprouts, trimmed and finely shredded with a knife.
- 2 Handfuls of broccoli slaw
- ¼ Cup Roasted Pepitas (pumpkin seeds)
- ¼ Cup Dried Cranberries
- Poppy Seed Dressing, homemade or bottled
Instructions
- Remove tough stems and center vein from Kale leaves and thinly slice.
- Trim and Thinly slice or shred Brussel sprouts.
- Roughly chop a couple handfuls of broccoli slaw.
- Put ingredients into a large bowl and toss.
- Add dressing about 10 minutes before serving.
- Add pepitas and dried cranberries just before serving.
