Ingredients
Scale
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 fillets, broiled (about 1 pound)
For the Miso Sesame Dressing
- 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, such as avocado, vegetable, or canola oil
Instructions
- Add the Brussels sprouts, kale, almonds, pumpkin seeds, sunflower seeds, dried cranberries or cherries, tomatoes, mushrooms, avocado, bell pepper, cucumbers, and broccoli to a large bowl.
- Gently toss until everything is evenly combined.
- Divide the salad between four bowls and top with broiled salmon.
- Drizzle with Miso Sesame Dressing or a favorite dressing and serve.
For the Dressing:
- Add the miso, rice vinegar, sesame oil, soy sauce, honey or maple syrup, and neutral oil to a bowl.
- Whisk until smooth and well combined. An immersion blender can also be used.
- If the dressing is too thick, add 1 tablespoon of water at a time until it reaches the desired consistency.
Notes
- Chop everything small: Smaller pieces make the salad easier to eat and help distribute all the flavors in every bite.
- Use sturdy greens: Kale and Brussels sprouts stay crisp longer and are less likely to become soggy.
- Switch up the protein: Try grilled chicken, pesto shrimp, tofu, quinoa, or crispy air fryer chickpeas.
- Dress just before serving—or not: The sturdy greens can handle dressing ahead of time, which makes this salad especially convenient for meal prep.
- Try different dressings: Citrus Herb Vinaigrette, Everyday Lemon Vinaigrette, Vegan Sesame Dressing, or Carrot Ginger Miso are all great alternatives.
- Miso Ginger variation: Add 1 teaspoon fresh peeled and grated ginger to the dressing and blend until smooth.
