Kale And Brussels Sprouts Salad

5 from 1 vote

Filled with good for you ingredients, this vibrant yummy wholesome Kale And Brussels Sprouts Salad is packed with flavor and nutrients. Made with fresh kale, shaved brussels sprouts, roasted beets, and chickpeas all tossed together in a delicious garlicky lemon dressing with some feta cheese, pomegranate seeds, and sunflower seeds, this salad is bursting with crunchy healthy deliciousness in each bite!

Prep Time20

Cook Time30

Total Time50

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 386kcal

Author: Joanna Cismaru

Ingredients

Salad

1 large red beet peeled and cut into ½ inch pieces
10 ounces chickpeas 1 can, drained and rinsed
2 tablespoons olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
6 cups kale stems removed and finely chopped
½ pound brussels sprouts trimmed and shaved or thinly sliced
½ cup pomegranate seeds
¼ cup sunflower seeds
1 cup feta cheese crumbled

Dressing

2 cloves garlic minced
1 tablespoon honey
2 tablespoons lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper freshly ground
¼ teaspoon red pepper flakes

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Place the cubed beets and drained chickpeas on a baking sheet. Drizzle with the 2 tablespoons of olive oil and sprinkle with the paprika, garlic powder and toss well.
Transfer the baking sheet to the oven and roast for 30 minutes.
In a large bowl add the roasted beets and chickpeas, kale, brussels sprouts, pomegranate seeds, sunflower seeds and toss well.
In a mason jar add all the dressing ingredients together, close the lid and shake the jar well to combine. Alternatively you can add everything to a bowl and whisk until well combined.
Drizzle the dressing over the salad and add the crumbled feta. Toss well and serve.

Notes

Don’t salt the beets. You don’t need to add salt to the beets and chickpeas when you roast them. The dressing should have enough salt in it to season everything.
Taste the dressing. Give the dressing a taste and add salt and pepper if needed before mixing it together with the veggies. This is the best way to ensure that the salad is properly seasoned.
Add the cheese at the end. As the recipe states, add the feta cheese when you add the dressing. This helps to keep the feta crumbles intact.
Leftovers will keep in the fridge for up to 5 days in an airtight container. And it’s even better the next day, so leftovers make a yummy lunch! But sadly this salad does not freeze.

Nutrition