Name: Chopped Brussels Sprout Kale Salad with Creamy Pomegranate Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 10-15 brussel sprouts, halved lengthwise; 1 1/2 cups fresh, raw broccoli florettes, roughly chopped/sliced (about 1 head of broccoli); 1 1/2 cups purple cabbage, shredded (about a 1/4 of a head); 1 cup kale, roughly chopped; 1 cup grapes, halved lengthwise; 1 cup dried cranberries; 1/2 cup walnuts; 3 tablespoons plain greek yogurt; 1/3 cup extra virgin olive oil; 1 teaspoon white wine vinegar; 2 tablespoons lemon juice; 1 tablespoon shallot, minced; 2 tablespoon pomegranate arils; 1/4 teaspoon coarse salt

Ingredients

Units Scale

For the Salad

10-15 brussel sprouts, halved lengthwise
1 1/2 cups fresh, raw broccoli florettes, roughly chopped/sliced (about 1 head of broccoli)
1 1/2 cups purple cabbage, shredded (about a 1/4 of a head)
1 cup kale, roughly chopped
1 cup grapes, halved lengthwise
1 cup dried cranberries
1/2 cup walnuts

For the Vinaigrette

3 tablespoons plain greek yogurt
1/3 cup extra virgin olive oil
1 teaspoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon shallot, minced
2 tablespoon pomegranate arils
1/4 teaspoon coarse salt

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Instructions

Preheat oven to 400˚F. Place walnuts onto a baking sheet. Bake in the oven for 3-4 minutes, until golden and fragrant. Set aside to cool.
Shred/slice halved brussel sprouts until you get a fine shred.
Pulse all ingredients for the dressing together in a food processor until smooth and creamy.
Drizzle dressing over all ingredients for the salad in a large bowl and toss to coat. Top with a little fresh ground black pepper!

Prep Time: 10 minutes