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  • Healthy Chopped Salad with Kale
  • Healthy Chopped Salad with Kale
  • Healthy Chopped Salad with Kale
  • Healthy Chopped Salad with Kale

Healthy Chopped Salad with Kale

Food | January 26, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

We’re thinking this HEALTHY CHOPPED SALAD WITH KALE is the best thing we’ve tasted in years – wait until you’ve tried it!

This HEALTHY CHOPPED SALAD WITH KALE is seriously addictive and includes some of the ingredients we featured in our 18+ SALAD PRIMER; with all those healthy options, we guarantee you’re going to appreciate how good it is for you and how fantastic it tastes too.

As with all of our salad recipes, we suggest using organic ingredients whenever possible. Consider the following when you go to make it at home or at the cottage:

KALE – Including this nutrient-packed green ensures that the salad ranks high in your healthy menu options. We suggest stripping the curly leaves from their woody stems and finely chopping them. Remember to save those stems and add them along with other vegetable scraps to your next batch of PURE VEGETABLE BROTH.

CAULIFLOWER – You’ll hopefully realize after making this salad that cauliflower doesn’t have to be cooked to be enjoyed. We love adding it raw for the robust flavour and texture it adds to the salad.

BRUSSELS SPROUTS – We’re big fans of these compact bundles of tight leafy greens. Shredding them for this salad give it volume and ensures you get a taste of their goodness with almost every bite.

APPLE – The addition of thinly sliced apple adds a lovely tang and sweetness into the mix. Although we removed the core of the apple for this use, we decided to leave the skins to maximize the healthy fibre in this dish. Look for varieties that are crisp, tart and crunchy like Honey Crisp or Pink Lady.

PECANS – There’s something quite fabulous about tossing a handful of chopped pecans in and amongst the prepared veggies and apple. The pecans add a welcome nuttiness to the flavour profile.

ASIAGO CHEESE – If Asiago isn’t readily available in your local supermarket, we’re confident you’ll have the same tasty results substituting in Parmigiano-Reggiano or feta cheese. These options all have a nice level of saltiness to them that plays well off of the greens, apple and nuts.

SIMPLE LEMON VINAIGRETTE – Head HERE to watch our 1-minute tutorial on how to make this easy salad dressing. Just goes to show, fabulous need not be complicated.

One final thought on this salad is about leftovers (if you end up with any): the salad really goes the distance and holds well if stored in an airtight container right after preparation. It’s a perfect traveller for a nice, light take-to-work lunch.

We suggest serving this salad with our ROAST CHICKEN, ASIAN-STYLE SALMON or STUFFED CHICKEN BREASTS.

Crunchy, crisp and flavourful, this HEALTHY CHOPPED SALAD WITH KALE is great!


2 Responses to “Healthy Chopped Salad with Kale”

  1. […] else that might pair well with this dish? Let’s keep things fresh and uncomplicated with our HEALTHY CHOPPED SALAD WITH KALE fitting the bill as either a starter or palate cleanser. Lightbulb – yes, this entire meal is […]

  2. […] rich and satiating. If you’d like something light but flavourful to go with it, I suggest our HEALTHY CHOPPED SALAD WITH KALE as well as my favourite CAESAR SALAD. Both will partner well with this beloved, classic […]


Ingredients & Amounts

  • 6 cups of kale
  • 2 cups of cauliflower
  • 4 cups of Brussels sprouts
  • 1 apple, cored and sliced
  • 1 cup of pecans, roughly chopped
  • 1 cup of Asiago cheese, grated
  • For the vinaigrette:
  • ½ cup of extra virgin olive oil
  • 1 heaping teaspoon of Dijon mustard
  • juice from one lemon
  • 1 tablespoon of honey, more to taste - optional
  • salt and pepper to taste


  1. Prepare the vinaigrette: Place the oil, mustard and lemon juice into a small bowl and whisk together. Add honey and whisk vigorously until completely blended. Add salt and pepper to taste. Set aside.
  2. Prepare the salad: Using a food processor with the slicing disc attachment, slice Brussels sprouts and then, transfer to a medium-sized bowl. Repeat with cauliflower. Remove slicing disc and replace with blade attachment. Place kale into food processor and pulse to finely chop. Transfer chopped kale to bowl.
  3. Add apple, pecans and grated cheese to bowl and mix everything together until well combined. Drizzle half of the vinaigrette into the bowl and toss. Add more vinaigrette as required. Season with salt and pepper and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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