For the Salad
- 4 cups chopped kale
- 2 cups shredded Brussels sprouts
- 2 cups broccoli slaw
- ¼ cup dried cranberries
- ¼ cup pepitas roasted and salted or raw
For the Dressing
- ½ cup plant-based yogurt I used kite hill
- 1 teaspoon white vinegar
- 1 teaspoon lemon juiced
- 1.5 tablespoon maple syrup
- ½ teaspoon salt
- 1 teaspoon dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon poppy seeds
- lemon zest optional
Prepare veggies. (shred brussels sprouts and chop kale)
Toss salad ingredients together.
Mix dressing ingredients together.
Mix dressing into salad a little at a time until its as dressed as you like! You might have some leftover!
Add any additional toppings you might like.
Enjoy!
- If you are prepping ahead, store the salad and dressing separately and combine when ready to serve.
- Other toppings that would be delicious on this salad include: Sliced apples, berries, regularly cooked or roasted chickpeas, and avocado
Serving: 2cups | Calories: 167.5kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5.65g | Saturated Fat: 1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 1.2g | Sodium: 399mg | Potassium: 553.5mg | Fiber: 5.6g | Sugar: 14.4g | Vitamin A: 1355IU | Vitamin C: 62mg | Calcium: 125.5mg | Iron: 2.4mg