Kale Salad with Brussels Sprouts, Pomegranate & Pumpkin Seeds
There’s nothing ordinary about this kale salad—it’s a crunchy, colorful mix of superfoods designed to leave you feeling refreshed and energized.
This recipe makes a generous batch you can stash in the fridge and assemble as needed. Just scoop some into a bowl, sprinkle on the toppings, and drizzle with dressing. While I usually keep it simple with olive oil and vinegar, you can pair it with any dressing you love—try my Lemon Vinaigrette, Green Goddess, Red Wine Vinaigrette, Honey Mustard Vinaigrette, Creamy Tahini Dressing, or Spicy Cashew Dressing!
Why this kale salad is a superfood powerhouse
- Packed with antioxidants from kale, Brussels sprouts, and pomegranate.
- Fiber-rich ingredients to keep your microbiome thriving.
- Plays well with any favorite dressing.
- Meal-prep friendly—you’ll have fresh salad for days!
Let’s be honest, most salads are super. But this one is extra super, featuring a lineup of true standouts that boast immune-boosting nutrients and help you reset and reboot (and even debloat): kale, carrots, Brussels sprouts, broccoli, pomegranate seeds, pumpkin seeds, and extra virgin olive oil. Look at that… I just rattled off nearly every ingredient. It’s truly a bowl full of goodness!!
Want to turn it into a full meal? Pair this salad with my Crispy Baked Tofu, Baked Lemon-Garlic Chicken, or Lemon-Herb Salmon. Each one brings protein power to balance the crunchy greens.
Try my Mediterranean Quinoa Salad next!
Kale Salad with Brussels Sprouts, Pomegranate & Pumpkin Seeds
Ingredients
- 4 cups packed stemmed kale leaves, thinly sliced
- 2 medium carrots, grated
- 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 ½ cups)
- 2 to 3 cups finely chopped broccoli florets
- 2 ½ 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
Instructions
- 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.
