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Kale, Cabbage, and Brussels Sprout Salad

Rated as 4 out of 5 Stars
197

"Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!"
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Ingredients

25 m servings 631
Original recipe yields 6 servings

Directions

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  1. Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
  2. Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
  3. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
  4. Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Footnotes

  • Cook's Note:
  • Vary the amount of greens until you find a combination you like or add red cabbage for color.

Nutrition Facts


Per Serving: 631 calories; 34.3 71.6 10.4 21 524 Full nutrition

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Reviews

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I omitted the Brussels sprouts, cut up green cabbage and added quinoa. My husband and I loved it!