When creating a salad, it’s always fun to try and find that perfect balance of flavors and textures – crunchy and soft, salty and sweet, etc. That delicious balance is the mark of a great salad, in my opinion. And this Broccoli and Brussels Sprout Salad is a perfect example of that!
The lack of lettuce in this salad really makes the final dish heartier and more filling. Rather than eating a bowl that contains 60% greens and 40% veggies, which isn’t quite as filling, here you have an entire bowl full of delicious vegetables and other add-ons: broccoli, Brussels sprouts, kale, cranberries, almonds and pepitas. And you can save the leafy greens for your next green juice!
2 cups broccoli crowns, chopped
2 cups Brussel Sprouts, thinly sliced or shaved
1 cup red kale, chiffonade
3 T extra-virgin olive oil
3 T vegan mayo, Sir Kensington’s Classic Fabanaise
1½ T apple cider vinegar
2 tsp. Dijon mustard
1 tsp. maple syrup or honey
1 garlic clove, minced
¼ tsp sea salt, more to taste
⅓ cup dried cranberries
Smoky tamari almonds and pepitas
1/3 cup slivered almonds
½ cup pepitas
1 T tamari
½ tsp maple syrup
¼ tsp smoked paprika, more to taste
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first. Then thinly slice or shave Brussels Sprouts and chiffonade the red kale.
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, brussels sprout, kale and cranberries and toss to coat.
Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.