Crunchy Healthy Broccoli Salad

Some of the most nutrient-dense (nutrients per calorie) foods on the planet are:

  • Greens (including cruciferous like broccoli, cauliflower and cabbage)
  • Beans
  • Onions
  • Mushrooms
  • Berries
  • Seeds/Nuts

Eating lots of these vegetables give us optimal amounts of immune-protective micronutrients that can fend of disease.

This salad combines 4 of those superfoods: broccoli, onions, nuts, and berries. It’s a delicious, nutritious way to eat more broccoli and change up dinner salad from leafy greens. Leftovers make a great lunch topped with some chicken and/or leftover grains.

Variations

  • Add leftover bacon, chopped
  • Add avocado, diced
  • Use pumpkin or sunflower seeds instead of nuts
  • Use raisins or other dried fruit instead of cranberries
  • Add 1/2 cup chopped cilantro or parsley
  • Mix in arugula or baby spinach for a more robust salad
  • Add leftover quinoa, brown rice or other grain for a “meal salad”
  • Top with leftover chicken
Crunchy Healthy Broccoli Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Crunchy Healthy Broccoli Salad
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
White Wine Vinaigrette
Adjust servings: servings
Units:
Instructions
  1. Toss, broccoli, green onions, half of cranberries and half of nuts with CMF vinaigrette.
  2. Put into serving bowl
  3. Top with remaining cranberries and nuts.
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Kale, Apple and Cranberry Salad with Pumpkin Seeds

Fresh, tangy with the crunch of crisp apple and toasted pumpkin seeds, every mouthful is a delicious, nutritious bite.

Kale, cranberries, green onions and pumpkins sees are all GBOMS – some of the most nutrient-dense foods on the planet. They a delightfully colorful salad.

Variations

  • Instead of large leaf kale (Lacinto, Tuscan etc), use baby kale, spinach or mixed greens
  • Replace dried cranberries with fresh berries or any other dried fruits: currants, apricots, dates
  • Replace pumpkin seeds with any nut (walnut, almond, hazelnut, etc). Fresh is always best (rather than store-bought roasted nuts, toast nuts in a skillet over medium heat.
Kale, Apple and Cranberry Salad with Pumpkin Seeds
Print Recipe
Toss with CMF Basic Salad dressing with Dijon mustard variation
Servings
8 servings
Servings
8 servings
Kale, Apple and Cranberry Salad with Pumpkin Seeds
Print Recipe
Toss with CMF Basic Salad dressing with Dijon mustard variation
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toast pumpkin seeds in a skillet over medium fire. Remove and cool.
  2. In a large mixing bowl toss kale with kale about 1/3 cup of dressing.
  3. Add apple, green onion and 3/4 of cranberries; toss to combine. Add half of pumpkins seeds and toss again. Add more dressing if desired.
  4. Serve on a platter. Sprinkle remaining cranberries and pumpkin seeds on top.
  5. Make ahead Pumpkin seeds can be toasted 2 or 3 days ahead. Kale can be washed, stemmed and thinly sliced a day ahead. Place in an airtight container and chill. Toss kale with vinaigrette 3 or 4 hours ahead of serving time. Add remaining ingredients 30 minutes before serving.
Recipe Notes

A Color My Food original recipe

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