This superfood salad is packed full of greens and loaded with veggies. Topped with cranberries, toasted pumpkin seeds and a homemade poppy seed dressing- it packs a powerful punch!
Author: Natalie
Yield: 1 large salad
Ingredients
2 c. lightly packed spinach or spring mix greens
1 c. kale
3 brussels sprouts, sliced
½ c. broccoli florets
2 tbsp. baked pepitas (pumpkin seeds)
3 tbsp. dried cranberries
For the poppy seed dressing*:
1 tbsp. shallot, chopped
3 tbsp. plain Greek yogurt
3 tbsp. mayonnaise
2 tbsp. olive oil
½ tbsp. apple cider vinegar
1½ tbsp. water
2 tsp. sugar
1½ tbsp. poppy seeds
Directions
Add greens to a large dinner plate or salad bowl. Top with the brussels sprout slices, broccoli florets, baked pepitas and dried cranberries.
To make the dressing, combine all of the ingredients whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.
Notes
-The salad dressing makes 4 servings. Store in an air-tight container in the refrigerator for up to 1 week.