Embrace your greens with this triple-threat salad! Packed with kale, broccoli, and shredded Brussels sprouts, it brings big texture and bold flavour to the table. This hearty dish is perfect as the weather starts to cool down and makes an ideal addition to holiday meals or gatherings.
Kale, Sprout & Broccoli Salad
4 C finely chopped kale
2 C broccoli finely chopped - include stems
2 C thinly sliced Brussels sprouts shredded
3/4 C dried unsweetened cranberries
1/2 C pumpkin or sunflower seeds - toasted or raw
Dressing
1/4 C milk
1/3 C mayonnaise
1 tbsp apple cider vinegar
½ tsp lemon zest (optional)
2 tbsp maple syrup or honey
Salt & pepper
½ tbsp poppy seeds
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Combine all the dressing ingredients, except the poppy seeds, in small blender. Add 1/2 teaspoon lemon zest. Process until combined. Season to taste with salt & pepper. Add poppy seeds. Store in airtight container in fridge until ready to serve. Dressing stores for 1 week.
Combine chopped kale, broccoli & brussels sprouts in large salad bowl. Pour half the dressing over the salad greens, toss to coat. Sprinkle cranberries & seeds over salad, toss to combine. Add remaining dressing, toss & serve.