Hubby is out of town for a race this weekend, so that means I’ve been cooking for one. In other words, lots of salads and easy meals. It’s also Sunday which means throwing together whatever is left in the fridge before my weekly grocery shopping trip. Dinner tonight was a salad inspired by this pin:
I was excited to have most of the ingredients for this salad. I made my own dried cranberries with pepitas to avoid extra sugar in packaged dried cranberries, I steamed the brussels sprouts and broccoli instead of having it raw, and I added some chicken that I cooked by boiling then shredding it. I also made a different dressing that has all ingredients that are good for you in it.
This salad is full of super foods and is SO good for you. The honeycrisp apples, pepitas, and oven dried cranberries give it a fall twist the makes it perfect for this time of year. Regardless of what time of the year you eat it, it is delicious and is packed full of nutrients!
FALL KALE SALAD
Ingredients: 1 serving – it’s up to you how much you want to add of each ingredient.
- Kale – rough stems removed and finely chopped
- Brussels sprouts, chopped
- Broccoli, chopped
- Honeycrisp apple, cored and chopped into small pieces
- Cooked chicken in bite size pieces
- oven roasted cranberries and pepitas (or you can use dried cranberries and packaged toasted pepitas)
- olive oil
- organic plain greek yogurt
- dijon mustard
- apple cider vinegar
- sea salt
- chia seeds
1.) Prepare your oven roasted cranberries and pepitas (recipe here). If your using store bought, then you can skip this step.
2.) Lightly steam the chopped brussel sprouts and broccoli.
3.) In a small bowl, make the dressing by combining the olive oil, yogurt, apple cider vinegar, dijon mustard, stevia, sea salt, and chia seeds. Mix together till smooth. Set aside.
4.) On a plate, layer the kale, apple, steamed brussels sprouts and broccoli, chicken, and cranberry and pepita mix.
5.) Drizzle with dressing and serve.