Superfood Salad

This is a delicious way to eat your veggies. The sweet vinaigrette makes the vegetables palatable for those who typically avoid vegetables, and for vegetable lovers alike!
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Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings


3 to 4 large broccoli heads, julienned or 1 bag store bought broccoli slaw

(about 2 1/2 cups shredded stems)

2 cups chopped raw brussels sprouts

2 cups chopped kale, stems cut off

1 cup thinly sliced, and diced purple cabbage

1/2 cup shredded carrots

3/4 cup raw pumpkin seeds

3/4 cup dried cranberries

Poppy Seed Vinaigrette:

1/4 cup Extra Virgin Olive Oil

1/2 cup white wine vinegar

1/2 cup raw honey

1 tbsp. minced shallots

2 tbsp. poppy seeds



Step 1: If using whole broccoli, cut the brown pieces off of the stems, and cut at the other end of the broccoli where the stem meets the florets. Peel off the tough outer layer of the stem and thinly slice or julienne the stems. Reserve the broccoli florets for another recipe. Place the broccoli, brussels sprouts, kale, cabbage, carrots, pumpkin seeds, and cranberries into a large bowl. Step 2: Place the olive oil, vinegar, honey, shallots and poppy seeds into a small bowl and stir until well mixed. Add the dressing to the salad up to three hours before serving.

View instructions at
Wicked Awesome Cooking

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