Kale Brussels Sprout Broccoli Salad is a jackpot of crunchy green vegetables, topped with a sweet apple chia seed vinaigrette. A healthy,raw, vegan, gluten free, dairy free, paleo friendly salad.
Layers are my friend, I love to layer, not just my clothes, but my food. Well, and my bedding, sheet, blanket, coverlet, duvet. What can I say, I am always cold. Just ask the man who lives with me, he can attest to my constant state of frozen feet and hands.
Back to the layers of food, I love layering flavors in a dish. Salads are the perfect example of a great way to layer your recipes. A little crunch, a little sweet, a little texture usually mean a lot of flavors. This salad is layer upon layer of crunch, texture, and sweet flavor.
Please don’t judge a salad by its name, that is if you hear the word brussels sprouts and think “I don’t like that kind of veggies”.
I was never a fan of brussels sprouts, 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 in 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.
Healthy Facts about this recipe:
What do broccoli, cauliflower, Brussels sprouts, kale, cabbage, and arugula have in common? They’re all members of the cruciferous, or cabbage, a family of vegetables. 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 give you some Omega 3 to help boost the healthy benefits of this amazing salad.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- [b][br]Salad:[/b]
- 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
- [br][b]Dressing:[/b]
- 6 tablespoon apple cider vinegar
- 4 tablespoon honey
- 4 teaspoon Dijon mustard
- 3 teaspoons chia seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 tablespoons of extra virgin olive oil
- Add all ingredients together into a large bowl.
- Add all ingredients in a medium bowl and whisk together
- Before serving toss whisked dressing over top of greens and toss to coat evenly.
- Serve.
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Squash Kale Date Salad
Ribollita
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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.
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.
Love this Amy! Delicious, easy, alkaline and quick to make – ticks all of the boxes 🙂
Ross
Delicious recipes, I can’t wait to try.
This looks so good (and healthy). I can’t wait to give it a try!