Superseeded Brussels Sprout and Kale Detox Salad

Packed with fiber-rich cruciferous veggies, digestive friendly radicchio, and mineral-rich seeds, this salad packs a detoxifying punch. Plus, it boasts an impressive 10g of plant-based protein and 8g of dietary fiber per serving (i.e., ⅙th of the recipe). To make it, you'll toss together thinly sliced kale, shredded Brussels sprouts, finely chopped radicchio, lots of toasted seeds, and a bit of nutritional yeast (for savoriness) in a generous drizzle of tangy olive oil + vinegar dressing. Top with diced avocado and serve!

This post is sponsored by Newman's Own. All thoughts and opinions are my own.

Few salads are like this one. It’s truly the whole package wrapped up in one colorful, crunchy, confetti-like meal.

So what sets this salad apart from the rest? Let’s have a look...

Eye-catching. Its diverse range of green hues—garnered from shredded kale and shaved Brussels sprouts—creates the perfect canvas to showcase threads of magenta radicchio.

Major crunch factor. As if all those finely chopped, thinly shaven, crisp, and hydrating veggies weren’t enough, this salad also offers a super-crunchy trio of toasted seeds. Sunflower seeds, hemp seeds, and hulled sesame seeds are gently toasted and scattered over the surface.

Staying power. Unlike most salads, this one is wonderful when freshly made and gets tastier with time. With a bold and sturdy base of shredded kale, thinly sliced radicchio, and shaved Brussels sprouts, it remains crisp and crunchy for up to three days (maybe even four).

Immensely satisfying. This salad hits the spot with its combination of crisp veggies, heaps of toasted seeds, marinated shallot, a generous drizzle of zesty dressing, and creamy avocado. Plus, it’s packed with plant-based protein—boasting a powerful 10g per serving—which means it sustains for the long-haul.

Detoxifying micronutrient powerhouse.

Cruciferous veggies (e.g., kale and Brussels sprouts) are believed to support detoxification in several ways. They’re highly regarded for their ability to balance Phase I liver detoxification with Phase II detoxification (read: they ensure that oxidized chemicals are adequately processed and escorted out of our bodies instead of being allowed to loiter). They’re also touted for their high concentration of fiber (this salad offers a whopping 8g dietary fiber per serving) as well as their vast vitamin and mineral content (we’re talking Vitamin A; Vitamin B1, B2, B3, B5, and B6; Vitamin C, Vitamin K, Iron, Magnesium, Potassium, Zinc, and Manganese).

Radicchio, a member of the chicory family, offers a range of digestive perks. It contains inulin (a nondigestible carbohydrate) that acts as a prebiotic and stimulates the growth of beneficial bifidobacteria within the intestinal tract. And that bitter aftertaste? Well, it has benefits too. It’s been shown to increase bile salts, which can also help improve digestion.

A meaningful contribution. This super-crunchy salad is dressed to taste in Newman’s Own Organics Olive Oil & Vinegar Dressing. The dressing is light, fresh, and zesty, and it effortlessly unifies the ingredients’ flavors in each super-crunchy bite. There are a lot of options for organic dressings, but this is one of my favorites. Beyond its flavorful exterior, this dressing packs a punch of philanthropic benefits, too. Since 1982, Newman’s Own Foundation has donated 100% of profits to charity. Over the years, $485 million in contributions have been made, including more than 21,000 grants serving 46 countries (including the U.S.).

I have this memory from childhood of my grandma grabbing a bottle of Newman’s Own vinaigrette from the shelf and saying to my brother Brad and I, “This one gives back to people, so this is the one I buy.” She might have also mentioned Paul’s handsome looks. Can’t say I blame her.

In light of this memory, I’ve always looked at Newman’s Own as a brand with a charitable mission, but it wasn’t until creating this recipe that I actually took the time to learn about the foundation and the breadth of its contributions.

If you have a moment or are in the mood for a nuzzle of good vibes from a few heart-warming stories, be sure to check out Newman’s Own Foundation’s website. As a psychologist and animal lover, I was particularly touched by the story about the once-homeless pot-bellied pig named Oscar who found his forever home at an educational center for children with emotional, behavioral, and social difficulties.

To make this salad of epically beneficial proportions, you’ll start by whisking together the dressing and a finely diced shallot.

The vinegar softens both the texture and the zippiness of the shallot, yielding a milder, more palatable flavor.

While the shallot marinates, you’ll get to work on the veggies and seeds.

Shred the Brussels sprouts using a mandolin (be very careful) or your shredding tool of choice (e.g., food processor). Finely chop the kale and thinly slice the radicchio, and then add the seeds to a skillet and gently toast for just a minute or two.

Pile the veggies into a serving bowl, pour the dressing over top, and toss to thoroughly coat.

Then, add the seeds and a tablespoon or two of nutritional yeast, and toss to coat again.

Taste and season with sea salt and freshly ground black pepper.

I like to finish the salad with a very light drizzle of pure maple syrup to gently sweeten, but you can certainly skip this if you’re pleased with the flavors as is.

Divvy the salad up into bowls, top with diced avocado, and serve.

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5 from 2 votes

Superseed Brussels Sprout and Kale Detox Salad

Packed with fiber-rich cruciferous veggies, digestive friendly radicchio, and mineral-rich seeds, this salad packs a detoxifying punch. Plus, it boasts an impressive 10g of plant-based protein and 8g of dietary fiber per serving (i.e., ⅙th of the recipe). To make it, you'll toss together thinly sliced kale, shredded Brussels sprouts, finely chopped radicchio, lots of toasted seeds, and a bit of nutritional yeast (for savoriness) in a generous drizzle of Newman's Own Organics Olive Oil & Vinegar Dressing. Top with diced avocado and serve!

Course Salad, Side

Cuisine Gluten-Free, Grain-Free, Vegan

Prep Time 25 minutes

Cook Time 2 minutes

Total Time 27 minutes

Servings 6 to 8 small side portions

Ingredients

• 1 medium shallot, finely diced
• 6 tablespoons Newman's Own Organics Olive Oil & Vinegar Dressing, plus more to taste (thoroughly shaken before measuring)
• 1 small bunch lacinato kale (about 8 large stems), washed, dried, and stemmed
• 16 ounces brussels sprouts, washed and stems trimmed
• ¼ cup shelled hemp seeds
• ¼ cup shelled sunflower seeds
• ¼ cup hulled sesame seeds
• 1 to 2 tablespoons nutritional yeast flakes, to taste
• 1 cup finely shredded radicchio (half a small head)
• Sea salt and freshly ground black pepper
• Light drizzle pure maple syrup (optional)
• 1 firm-ripe avocado, pitted, peeled, and diced (optional)

Instructions

• In a small bowl, whisk together the shallot and Newman's Own dressing. Set aside for at least 10 minutes to soften the shallot.
• Meanwhile, use a sharp knife to very finely shred the kale. You want it to be sliced into very fine, almost thread-like strips.
• Remove the outer leaves from the brussels sprouts. Then, finely shred using a mandolin (be very, very careful) or shredding tool of choice (e.g., food processor fitted with shredding attachment). Note: you won't be able to safely shred the brussels sprouts completely using the mandolin, so finely chop what you can't shred with a knife.
• Add the hemp seeds, sunflower seeds, and sesame seeds to a large sauté pan. Turn the heat on low and gently toast for 2 minutes, or until the seeds just begin to turn golden and waft a light toasted scent. Let cool slightly.
• In a large serving bowl, combine the kale, brussels sprouts, and radicchio.
• Pour the shallot and dressing mixture over the salad, and toss to coat.
• Add the toasted seeds and nutritional yeast, and toss again.
• Season to taste with sea salt and black pepper.
• Allow the salad rest for 5 minutes to gently wilt the greens.
• Taste. If desired, add more dressing and/or a light drizzle of maple syrup (to gently sweeten), and toss to coat
• Divvy the salad up into bowls, top with the avocado (if using), and serve immediately.
• Refrigerate leftover salad (without avocado) in an airtight container for up to 3 days.