• Salad Ingredients:
  • 4 cups shredded and chopped curly kale
  • 2 cups thinly sliced Brussels sprouts
  • 1 cup broccoli matchsticks
  • 1/2 cup dried cranberries
  • 1/4 cup roasted and salted pepitas the inside kernel of the pumpkin seed
  • optional: chopped cabbage and/or chopped endive
  • Dressing Ingredients:
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons milk
  • 1 1/2 tablespoons white balsamic champagne, or white wine vinegar
  • 1 tablespoon sugar or honey
  • 2 teaspoons poppy seeds
  • pinch of kosher salt


  • Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
  • In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
  • Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!


You might be tempted to skip the broccoli matchsticks in this recipe, but please try them. They offer the soft crunch that plays a big part in making this salad so unique. Here's how to make them: slice the long thick stalk off a head of broccoli, peel the outside enough to remove the brown areas, then slice it into thin rounds. Stack a few of the rounds and slice them into matchsticks. Easy as can be and well worth the extra minute or two.