Kale Brussels Sprout Broccoli Salad

by Amy Stafford on January 27, 2014

Kale Brussels Sprout Broccoli Salad Superfood Cruciferous Vegetable

Don’t judge a salad by its name, that is if you say “I don’t like those kind of veggies”.  I have never been a fan, but because I know the amazing benefits these vegetables offer to my health, I have been on a mission to make them in delicious recipes.  This Kale Brussels Sprout Broccoli salad is now on my weekly rotation.  The key to making even the pickiest fall in love with this salad is slicing the vegetables into small pieces and then topping them with the sweet honey dressing.

What do broccoli, cauliflower, Brussels sprouts, kale, cabbage, and arugula have in common? They’re all members of the cruciferous, or cabbage, family of vegetables. And they all contain phytochemicals, vitamins and minerals, and fiber that are important to your health. In fact, it is recommended that we eat several servings per week of cruciferous vegetables — and for good reason.

They can Lower Cancer Risk… Vitamin K is a conventional nutrient that helps regulate our inflammatory response, including chronic, excessive inflammatory responses that can increase our risk of certain cancers.  Actually persistent inflammation is behind a host of health problems.

We want to eat foods that help our body fight inflammation to keep our bodies healthy and running smoothly.  Because of amazing benefits of eating Cruciferous Veggies you want to make it your goal to get your daily serving.

This salad will make it easy and satisfying to meet those goals.  The best way to get the maximum benefit of our cruciferous veggies is to eat them raw.  Shredding and chopping them up plus topping them with my  honey chia dressing makes this salad delicious and easy to add to the family dinner table.   Oh yes, the chia seeds gives you some Omega 3 to help boost the healthy benefits of this amazing salad.

Kale Brussels Sprout Broccoli Salad Superfood Cruciferous Vegetable

Kale Brussels Sprout Broccoli Salad Superfood Cruciferous Vegetables

Kale Brussels Sprout Broccoli Salad
Serves: 4-6
Prep time:
Total time:


  • 2 cups baby kale
  • 2 cups of shaved fresh brussels sprout, about 12
  • 2 cups of shaved fresh broccoli, a large head
  • 1 cup of sliced and diced red cabbage

  • 6 tablespoon apple cider vinegar
  • 4 tablespoon honey
  • 4 teaspoon Dijon mustard
  • 3 teaspoons chia seeds
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 tablespoons of extra virgin olive oil

  1. Add all ingredients together into a large bowl.

  1. Add all ingredients in a medium bowl and whisk together
  2. Before serving toss whisked dressing over top of greens and toss to coat evenly.
  3. Serve.
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 4 comments… read them below or add one }

Amandah January 27, 2014 at 8:20 am

Looks good!

I love salad and eat it every day. I prefer leafy greens to regular, old lettuce, but I’ll include it once in a while.


Denise January 27, 2014 at 9:49 am

I would never judge a salad, and I have to say this one has all green things that I love! Loaded with texture which we love.


Ross January 28, 2014 at 6:30 am

Love this Amy! Delicious, easy, alkaline and quick to make – ticks all of the boxes :)



Emma Tennant February 12, 2014 at 12:20 pm

Delicious recipes, I can’t wait to try.


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