DifficultyIntermediate

The idea for this recipe came from a salad my friend in Toronto served us. It was a bagged salad with a prepared dressing. While I have nothing against bagged salads as this one was wonderful, I couldn't find this salad mix at home. Not only that I wanted to make it with local fall vegetables, make it zero waste and create a poppy seed dressing that didn't contain sugar. Alas this salad was born! This is a great winter and spring salad as well. Its so satisfying and the crunch is amazing. My husband and I were able to eat it for 3 days and it was still so delicious and crunchy. The Brassica family of vegetables includes cruciferous vegetables such as cauliflower, Brussel sprouts and cabbage. They are loaded with nutrients and contain strong anti-cancer properties. For the broccoli stalk called for in this recipe, just use one stalk of broccoli and save the florets(tops) for another dish or as snacking vegetables. To save time you can certainly substitute a large bag of bagged salad for all the ingredients in this. Depending on how small you make your salad you may need to cut the poppyseed dressing recipe in half. Or if you like you can dress it just prior to serving or as you serve individual portions, that way you can control the amount of dressing.

Yields8 Servings
Prep Time30 minsTotal Time30 mins

 20 Brussel Sprouts, washed
 1 Small Head Radicchio, washed
 1 Small Bunch Tuscan or Dinosaur Kale, stems removed
 1 Small Head(or 1/2 a large head) of Purple Cabbage
 1 Stalk of a small broccoli, sliced into thin matchsticks
Poppyseed Dressing
 1 ½ cups Vegan and Soy Free Mayonnaise or regular(not low fat) Mayonnaise
 2 tbsp Fresh Squeezed Orange Juice
 2 tbsp Apple Cider Vinegar
 24 tbsp Raw Honey
 2 ½ tbsp Poppyseeds
 1 Large Pinch of Sea Salt
Toppings
 ½ cup Dried Cranberries I recommend unsweetened such as Westpoint Naturals
 ½ cup Raw Pumpkin Seeds(Pepitas)

1

Prepare Poppy Seed Dressing by placing all of the ingredients(except the poppy seeds) in a blender and blend until smooth. Add the poppy seeds and pulse a few seconds. Pour Dressing into a glass jar, cover and place in the refrigerator.

2

Finely slice the vegetables and place in a large bowl. Once sliced, gently toss to combine. Add the Dressing either before serving or individually to each serving before enjoying. Top salad with pumpkin Seeds and dried Cranberries. Place extra salad in a covered glass bowl for up to 3 days.

Ingredients

 20 Brussel Sprouts, washed
 1 Small Head Radicchio, washed
 1 Small Bunch Tuscan or Dinosaur Kale, stems removed
 1 Small Head(or 1/2 a large head) of Purple Cabbage
 1 Stalk of a small broccoli, sliced into thin matchsticks
Poppyseed Dressing
 1 ½ cups Vegan and Soy Free Mayonnaise or regular(not low fat) Mayonnaise
 2 tbsp Fresh Squeezed Orange Juice
 2 tbsp Apple Cider Vinegar
 24 tbsp Raw Honey
 2 ½ tbsp Poppyseeds
 1 Large Pinch of Sea Salt
Toppings
 ½ cup Dried Cranberries I recommend unsweetened such as Westpoint Naturals
 ½ cup Raw Pumpkin Seeds(Pepitas)

Directions

1

Prepare Poppy Seed Dressing by placing all of the ingredients(except the poppy seeds) in a blender and blend until smooth. Add the poppy seeds and pulse a few seconds. Pour Dressing into a glass jar, cover and place in the refrigerator.

2

Finely slice the vegetables and place in a large bowl. Once sliced, gently toss to combine. Add the Dressing either before serving or individually to each serving before enjoying. Top salad with pumpkin Seeds and dried Cranberries. Place extra salad in a covered glass bowl for up to 3 days.

Autumn Brassica Salad with Poppyseed Dressing