RecipeSuperfood Salad

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 9 g
  • Total Fat: 17 g
    • Unsaturated Fat: 14.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 21 g
  • Dietary Fiber: 9 g
  • Total Sugar: 7 g
    • Natural Sugar: 7 g
    • Added Sugar: 0 g
  • Sodium: 210 g

Let’s be honest, most salads, loaded with fiber-rich and filling vegetables, are super. But this one features a bunch of truly standout ingredients that boast immune-boosting nutrients and help you to reset and reboot (and even debloat), including kale, carrots, Brussels sprouts, broccoli, pomegranate seeds, pumpkin seeds and extra virgin olive oil. Look at that…I named basically every ingredient. It’s a bowl full of goodness.

Bonus: This recipe makes a great big batch so you can stash it in the fridge for a few days and build your individual salads as you’re ready to feast. 

  • Prep time
  • Total Time
This recipe makes 7 large salads


  • • 4 cups packed stemmed kale leaves, thinly sliced
  • • 2 medium carrots, grated
  • • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2½ cups)
  • • 2 to 3 cups finely chopped broccoli florets
  • • 2½ cups shredded red/purple cabbage
  • • 1 cup fresh pomegranate seeds
  • • ½ cup pumpkin seeds
  • • 1 avocado, sliced


  • • Extra virgin olive oil
  • • Red wine or balsamic vinegar

In a large bowl, combine the kale, carrots, Brussels sprouts, broccoli and cabbage.

Stash in a sealed container in the fridge and build each salad when you’re ready to eat.


Transfer 2 to 4 cups of the veggie mixture to a plate. Top with 2 to 3 tablespoons pomegranate seeds, 1 tablespoon pumpkin seeds, and sliced avocado. Drizzle on 1 to 2 teaspoons extra virgin olive oil and unlimited vinegar. Season with freshly ground black pepper if desired.


Try my Chicken Ceasar Salad in a Jar.