Kale Power Salad

This Kale Power Salad is packed full of tons of healthy green goodies, a perfect way to detox this Fall!

I’m totally obsessed with this salad. I’ve made it 5 times in the past two weeks. It makes a giant batch too, so I eat it for days.

It’s packed full of kale, brussel sprouts, broccoli slaw, craisins, and roasted pumpkin seeds. Then I toss it all in a simple homemade poppy seed dressing.

Are you a brussel sprouts fan? If you’ve never tried them shredded in a salad, you’re definitely missing out. They taste like little cabbages, but pack a powerful amount of nutrients and fiber!

I used to not be a huge fan of kale, but now that I’ve made this salad, I’m a changed woman.

I’m pretty sure you’re going to love this salad too.

You could even throw in some grilled chicken strips for a super healthy lunch or dinner!

What’s not to love about that?!

This will be your go-to salad this Fall!

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Kale Power Salad

This Kale Power Salad is packed full of tons of healthy green goodies!

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Category: Dinner

Scale 1x2x3x

Ingredients

• 1 bunch of Kale (approximately 4 large stems worth)
• 3/4 lb. brussel sprouts, trimmed
• 1 (10oz) package broccoli slaw
• 1/2 cup craisins
• 1/2 cup salted and roasted pumpkin seeds (sunflower seeds would work too)

For the Dressing:

• 3/4 cup mayo
• 1/3 cup sugar
• 2 tbsp apple cider vinegar
• 2 tsp poppy seeds

Instructions

1. Rinse the kale and pat dry. Trim the kale leaves from the main stem, and discard the stems. Coarsely chop the kale and place in a large bowl.
2. Shred the brussel sprouts through the chute of your food processor, or thinly slice them to create a fine shred. Place them in the bowl with the kale. Add the package of broccoli slaw, craisins and seeds, then toss.
3. Combine the ingredients for the dressing in a small bowl and whisk until sugar is dissolved. Pour the dressing over the salad and mix to coat. Keep salad refrigerated until ready to serve. Toss once more before serving.

Notes

I usually make the full recipe, but before adding the dressing I will place half of the salad in a zip close bag and store in the fridge for a later date. I’ll also only use half of the dressing and store the other half.

Nutrition

• Serving Size: 10