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

Kale Power Salad

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.

Kale Power Salad

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.

Kale Power Salad

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?!

Kale Power Salad

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!

  • Author: Shawn
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: no cook
  • Cuisine: American


  • 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


  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.


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.

Keywords: Kale, salad

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
9 Responses
  1. LindaK

    I don’t see any rubbing of the cut Kale in your hands. Check out the website for THE CHEW. Daphne does a KALE salad, but rubs the KALE between her hands first before dressing.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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