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This Superfood Salad is a hearty, colorful chopped salad made with shredded kale, grated Brussels sprouts, crunchy nuts and seeds, and a mix of fresh vegetables. It’s satisfying enough to be a meal, holds up well for leftovers, and works with just about any protein or dressing.
I love recipes like this because they’re super customizable. I top it with Simple Broiled Salmon, but chicken or keeping it plant-based works just as well. It fits right in for weeknight dinners, meal prep, or a big family-style salad.
Table of Contents
Why I Love This Recipe
I call this a Superfood Salad because so many of the ingredients, like kale, Brussels sprouts, nuts, seeds, and colorful vegetables, are commonly grouped into the “superfood” category. What I love most, though, is how they all come together in a way that feels approachable and easy to enjoy. It’s one of my favorite Healthy and Easy Recipe Ideas.
- It’s hearty and filling: The combination of kale and Brussels sprouts creates a sturdy base that doesn’t wilt easily.
- Great for meal prep: This salad holds up beautifully, even after it’s been dressed with the delicious Miso Sesame Dressing. Make it at the beginning of the week and you’ve got lunch prepped!
- Totally customizable: Swap the protein (try Lemon Herb Chicken or sauteed pesto shrimp), change the veggies, or use your favorite store-bought dressing.
- Lots of texture: Crunchy seeds, nuts, fresh vegetables, and creamy avocado make every bite interesting. You’ll never get bored of this salad.
The Ingredients
This recipe is easy to customize, which is one of the things I love most about it. My main tip is to “eat the rainbow”, if you choose to switch out ingredients. Use lots of colors, play with different textures, and finish it with a dressing you love.
- Kale and Brussels sprouts: Finely shredded and grated for the perfect chopped salad base.
- Nuts and seeds: Almonds, pumpkin seeds, and sunflower seeds add crunch and richness.
- Dried cranberries or cherries: A touch of sweetness to balance everything out.
- Fresh vegetables: Cherry tomatoes, mushrooms, bell pepper, cucumbers, and lightly steamed broccoli add color, variety and tons of nutrients.
- Avocado: Creamy, satisfying, and adds healthy fats.
- Salmon: Simple broiled salmon turns this salad into a complete meal, but it’s easy to swap or skip if you need this to be vegetarian.
- Miso Sesame Dressing (or Dressing of Choice): My favorite dressing for this salad is this Miso Sesame Dressing, a combination of white miso paste, rice vinegar, toasted sesame oil, soy sauce, honey or maple syrup and a neutral oil, but there are more dressing options in the recipe card notes below.
*For a full list of ingredients and measurements, see the recipe card below.*
How to Make Superfood Salad
Step 1: Build The Salad. Add the grated Brussels sprouts, shredded kale, nuts, seeds, dried cranberries, vegetables, and broccoli to a large bowl. Toss gently until everything is evenly combined.
Step 2: Divide the salad between four bowls.
Step 3: Top with broiled salmon (or protein of choice), if using.
Step 4: Finish with Miso Sesame Dressing or your favorite dressing and serve.
Tips and Tricks
- Chop everything small: This makes the salad easier to eat and helps all the flavors mix together.
- Use sturdy greens: Kale and Brussels sprouts are ideal because they don’t get soggy quickly.
- Switch up the protein: Grilled chicken, shrimp, tofu (this Sweet Gingery Tofu is next level!), quinoa or Crispy Air Fryer Chickpeas all work well here.
- Dress just before serving (or not): This salad can handle being dressed ahead of time, making it great for meal prep.
- More Dressing Options: This pairs well with a simple vinaigrette like my Everyday Lemon Vinaigrette or Citrus Herb Vinaigrette or try something like Carrot Ginger Miso Dressing or Vegan Sesame Dressing.
FAQs
“Superfood” is really just a fun way to talk about foods that are nutrient-dense whole foods packed with vitamins, minerals, antioxidants, and fiber. Berries, kale, spinach, salmon, nuts, seeds, and whole grains are all commonly called superfoods. The trick isn’t eating just one, it’s enjoying a mix of them in your meals for lots of color, crunch, and flavor.
Yes. This salad holds up very well and can be made several hours or even a day in advance. Store it in the fridge and add avocado just before serving to prevent browning.
More Colorful and Healthy Salads
This Superfood Salad is one of those go-to recipes for when you want to feel fantastic about what you’re putting in your body. It’s colorful, satisfying, and nutrient packed. Whether you serve it as a main dish or a side, with salmon or plant-based toppings, it’s a salad you can come back to again and again. If you love this recipe, leave a comment and rating below!
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Superfood Salad
Ingredients
For the Salad:
- 2 cups grated Brussels sprouts
- 2 cups shredded kale
- 1/4 cup almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries or dried cherries
- 1/2 cup halved cherry tomatoes
- 1/2 cup sliced mushrooms
- 1 avocado, sliced
- 1 bell pepper, chopped
- 2 small cucumbers, chopped or thinly sliced
- 2 cups broccoli florets, lightly steamed
- 4 salmon filets, broiled (about 1 pound)
For the Miso Sesame Dressing (makes about 2/3 cup):
- 4 tablespoons white miso paste
- 3 tablespoons rice vinegar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons honey or maple syrup
- 6 tablespoons neutral oil (avocado, organic vegetable oil or canola oil)
Instructions
For the Salad:
- Add the grated Brussels sprouts, shredded kale, nuts, seeds, dried cranberries, vegetables, and broccoli to a large bowl. Toss gently until everything is evenly combined.
- Divide the salad between four bowls.Top with broiled salmon if using.
- Finish with Miso Sesame Dressing or any dressing of choice.
For the Dressing:
- Place ingredients in a bowl and whisk to combine. (This can also be done with an immersion blender.) If needed, add 1 tablespoon of water to thin the dressing out.
Video
Notes
- How to Broil Salmon
- Make Ahead: The Miso Sessame Dressing should keep well in the fridge for about 5–7 days in a sealed jar. Just give it a good shake before using since it may separate.
- Chop everything small: This makes the salad easier to eat and helps all the flavors mix together.
- Use sturdy greens: Kale and Brussels sprouts are ideal because they don’t get soggy quickly.
- Switch up the protein: Lemon Herb Grilled chicken, pesto shrimp, tofu (this Sweet Gingery Tofu is next level!), quinoa or Crispy Air Fryer Chickpeas all work well.
- Dress just before serving (or not): This salad can handle being dressed ahead of time, making it great for meal prep.
- More Dressing Ideas: My Citrus Herb Vinaigrette, Everyday Lemon Vinaigrette, Vegan Sesame Dressing, Carrot Ginger Miso are great dressing options for this salad if you want to change it up.
- Miso Ginger Variation: To make Miso Ginger Dressing add 1 teaspoon fresh ginger (peeled and grated) into the dressing. Use an immersion blender to puree until smooth and silky.
The salad looks amazing…having this for lunch today! Thank you for the information and motivation to keep fueling our bodies well. As a dietetics major and mommy of 6 I am always looking for ways to get in the good stuff. Love your website and continually tell any mommy I meet to check it out. 🙂
Catherine, thank you for such great information. Too many of us have family or friends affected by cancer, it is always good to remember what an important role our food plays in our overall health.
woow i like it thank you so much
Delicious, so filling too.
Dried cranberries!
That looks amazingly good!! I am going to make that for lunch next week. Is that craisons you have in there?
Catherine, love how you recreated this Superfood salad from our trip to City of Hope. I was so inspired from our day hearing about all the incredible work City of Hope is doing to find Superfoods to help fight cancer. My hope is that one day food as medicine will be the primary way we treat cancer and other diseases. It was great seeing you!
LOVE this salad like whoa! It’s packed with all of my favorite foods. So happy you had a blast with City of Hope!! xxoo
This looks delicious! Your Miso Salmon recipe changed my life….