Kale Salad with Brussels Sprouts, Pomegranate & Pumpkin Seeds
This kale salad is loaded with shredded Brussels sprouts, broccoli, carrots, and cabbage, then topped with pomegranate seeds, pumpkin seeds, and avocado. Make a big batch, keep it in the fridge, and dress it up with olive oil, vinegar, or your favorite homemade dressing.
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.
Nutrition Information per serving
Calories: 250Carbohydrates: 21gProtein: 9gTotal Fat: 17g— Unsaturated Fat: 14.5g— Saturated Fat: 2.5gCholesterol: 0mgSodium: 210mgFiber: 9gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0gVitamin A: 4240IUVitamin C: 47mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.