I know you love an easy recipe with simple ingredients. I feel you. They're my favorite, too!

What Vegetables to Add to the Baked Chicken Pesto?

For this easy pesto chicken recipe I wanted it to be an entire easy meal in a sheet pan. I added halved Brussels sprouts, whole cherry tomatoes, and a medium cubed Russet potato. These all roast at around the same rate as a large chicken breast cut in half.

If you swap them out, use vegetables that can handle being roasted for 25-30 minutes. Cauliflower florets, winter squash, large pieces of summer squash, or sweet potatoes would be good options.

Tip: Use a large rimmed baking sheet instead of a regular baking dish to get more color on those vegetables. When they're all crowded together in a deeper dish, they tend to steam instead of caramelize. We want more of that caramelization!

Why so hot?

You might notice that this recipe bakes in a 450 degree F preheated oven. That's pretty hot. I do this because I want to get some color on the vegetables before they turn to mush. And because there are both meat and vegetables on the sheet pan, it's going to create a lot of steam. By cranking the heat up high, I can get some caramelization.

About Halloumi Cheese

Nat, what are those weird white cubes?

Oh, friend. It's halloumi cheese. Yep, cheese. This particular type of cheese can be grilled, sauteed, or roasted and it won't melt all over. It gets nice and browned and takes on a crispy cheesy sort of taste. Halloumi is mild and slightly salty. It's super delicious, but optional in this recipe.

I've seen halloumi cheese in the deli sections of the grocery store. Where the "fancy" cheese is.

Ok, after we have all of the chicken and vegetables on the sheet pan, sprinkle on some sea salt and black pepper, add some pesto and toss everything around. Make sure the top of the chicken breasts are covered well.

Roast until the chicken is cooked through and the vegetables are tender.

The chicken might not get browned very much because of all of the moisture the vegetables are releasing, so don't use that as indicator for doneness. It should be fairly firm to the touch and no longer pink inside.

Can I use bone-in skin-on chicken?

I used skinless chicken breasts cut in half, but you can use thighs or bone-in/skin-on chicken here, too.

Just keep in mind that bone-in chicken takes longer to roast, so don't pair it with vegetables that will be overcooked easily. Or cut the vegetables into larger pieces.

About Pesto

I LOVE pesto sauce. Unfortunately one of my kids is allergic to pine nuts, so if I want to feed the whole family something with pesto, I've got to make my own pesto from scratch.

Pesto is easy to make from scratch! Basil pesto is simply fresh basil, parmesan cheese, olive oil, fresh garlic, and pine nuts. This sheet recipe would be delicious with any of the homemade pesto recipes on my site. Here are a few dairy free pesto recipes that we use a lot:

Basil Pesto

Dill Pesto

Cilantro Pesto

What to serve with baked pesto chicken

This is a great recipe because it doesn't really need any side dishes! If you're still wanting something to go with it or are just baking a pan full of chicken, try serving it with an easy side like Roasted Cauliflower Rice (put it in the oven along with your other sheet pan!), a fresh salad, or a plate of crudites to keep it simple.

If you like this Baked Chicken Pesto Recipe, try one of these!

More Recipes to Use Pesto on Perry's Plate

Wild Rice Salad with Cucumber and Pesto is a simple, meatless salad that's hearty enough to eat as a meal! It's a good one for meal prep because it stays good for a few days in the fridge.

Pesto Zoodles with Broccoli & Bacon is a tasty weeknight meal that comes together super quickly!

Baked Cod with Pesto might be my favorite way to use pesto. It makes cod super buttery and flavorful!

Garlic-Almond Soup with Pesto is a creamy, meatless soup with a swirl of homemade pesto.

Pesto Eggplant Roll-Ups are great in the summer when fresh basil and eggplant are abundant!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Baked Pesto Chicken & Vegetables

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This baked chicken pesto sheet pan meal is super versatile -- swap out the veggies, use your favorite kind of pesto, or just make a big batch of pesto chicken only for some meal prepped protein!

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Ingredients

• 2-3 large chicken breasts, cut in half
• 4-5 cups of chopped vegetables (see note)
• 8 oz Halloumi cheese, cut into 1-inch cubes (optional)
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• ⅓ cup basil pesto

Instructions

1. Preheat oven to 450 degrees F.
2. Line a large rimmed baking sheet with parchment. Place the chicken, vegetables, and cheese cubes on the parchment in a single layer.
3. Sprinkle the salt and pepper over both sides of the chicken. Drizzle the pesto over all of the chicken and vegetables and toss them around a bit to coat them well.
4. Roast on a center oven rack for 25-30 minutes or until the chicken is cooked through and the vegetables are soft.
5. Let the chicken rest for 10 minutes before slicing and serving.

Notes

Choose vegetables that have a semi-long roasting time so they'll be finished when the chicken is done. I used halved Brussels sprouts, cubed white potatoes, and cherry tomatoes. You could also use large chunks of sweet potato, cauliflower, or summer squash or 1-inch chunks of winter squash.

The post Baked Pesto Chicken & Vegetables appeared first on Perry's Plate.

If you've been around for a long time, (like, 10+ years) you might recognize this Brussels sprout hash. It was part of an old post paired with some cheesy buckwheat crepes. Like, one of my most favorite breakfasts ever.

I decided to give this hash its own post because it's such a versatile recipe!

Because the universe gives us pre-shredded Brussels sprouts, feel free to use those!

I usually shred my own using the slicing blade of my food processor because 99% of the time I buy whole Brussels sprouts.

Why? Because I get them at Costco and I always keep a bag on hand because they last a long time in the fridge (unlike the pre-shredded kind) and I can use them in a lot of different ways.

In a nutshell -- I don't plan far enough ahead to buy pre-shredded. There, I said it.

I feel like Brussels sprouts and ham is such an awesome combination.

And as much as I love Roasted Shredded Brussels Sprouts, sometimes my oven is tied up or it's too hot to turn the thing on! It's nice to have a great Brussels sprout recipe made in a skillet.

Can I use something other than ham in this Brussels sprout hash?

Yes. Use bacon if you like! Or any leftover diced sausage or smoked meat.

If you're really averse to using smoky meat, leave it out to make it meatless. It's still great that way.

Can I make this dairy-free?

Yep. Cheese is optional.

What to serve with Ham & Brussels Sprout Hash

Oh, lots of things...

Easiest & quickest: a fried egg

You can also serve this with any grilled, slow-cooked, or pressure-cooked meat. (Instant Potted? lol)

If you like this recipe, try some of my other Brussels sprout recipes! I collected my favorite Brussels sprout recipes into one post: Best Brussels Sprout Recipes.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Quick Ham & Brussels Sprout Hash

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is such a versatile Brussels sprout hash! It makes a great breakfast with a fried egg, a light lunch or dinner, or a stovetop Thanksgiving side dish! Because there's never enough oven space, amiright?

Print

Ingredients

• 2 Tablespoons avocado oil
• 6 ounces deli ham, diced
• 2 pounds shredded Brussels sprouts
• 2 garlic cloves, microplaned or finely minced
• ¼ teaspoon sea salt
• ½ cup shredded Parmesan cheese, optional

Instructions

1. Preheat a large skillet over medium-high heat. Add the avocao oil and the ham. Cook for 2-3 minutes.
2. Add the shredded Brussels sprouts and garlic and cook for 12-15 minutes, stirring occasionally, until the sprouts are soft and start to turn golden brown.
3. Stir in the salt and Parmesan cheese, if using. Taste, and add a little more salt or Parm if you think it needs it.
4. Serve immediately.

The post Quick Ham & Brussels Sprout Hash appeared first on Perry's Plate.

I'm excited to start organizing my recipes into little collections like this! We're starting with the best Brussels sprout recipes on my site.

Did you know it's actually Brussels sprouts and not brussel sprouts?

Yep. Brussels as in the capital of Belgium. And it's capitalized.

I'm a big fan of Brussels sprouts, so I'm on a mission to convert all of the haters out there and have gathered all of my favorites.

I'll continue to add the best Brussels sprout recipes to this list as I post more great ways to eat them!

Quick Ham & Brussels Sprout Hash

A quick little skillet hash with smoky, salty ham and shredded Brussels sprouts. Parmesan is optional, but really... kind of not.

Sweet Kale Salad (Taylor Farms copycat)

If you've never had raw Brussels sprouts, this is one of the best ways to eat them! Shredded sprouts are mixed with hearty cabbage & kale in this famous salad kit found at Costco.

Roasted Crispy Shredded Brussels Sprouts

That's a lot of descriptors for this simple little side dish, but it's all necessary. If you have a true Brussels hater in your life, make this for them. If they still hate Brussels, then.... they might be a lost cause.

Roasted Brussels & Butternut Squash with Bacon

When in doubt, add bacon, right? Maybe a little cheese, too? This one is great leftover with a fried egg for breakfast!

Easy Balsamic Roasted Vegetables

This is an easy, "clean out the fridge" side dish that goes with most things! Brussels are especially great with balsamic vinegar.

Leek & Brussels Sprout Fritters

I love this combination! These fritters are super tasty with a dollop of sour cream and some lemon on top.

Brussels Sprout & Sausage Hash with Apples

I love this quick, hearty skillet meal sauteed with a Dijon sauce! It's a crazy easy Brussels sprout recipe.

Roasted Fall Vegetables with Apples & Gouda

Here's another riff on roasted Brussels that's a perfect side dish for Thanksgiving! I LOVE the smoked gouda in this recipe.

Toasted Brussels Sprout Salad with Strawberry Basil Vinaigrette

Here's a different take on a salad with roasted Brussels sprouts instead of shredded raw ones! This is a salad I created for Ree Drummond's site. It was inspired by a salad I had at a restaurant filled with berries, crumbly cheese and a fruity vinaigrette.

Roasted Ham & Shredded Brussels Sprout Hash

Here's another Brussels sprout recipe I created for Ree Drummond! Shredded Brussels & sweet potatoes are roasted together creating a delicious hash with ham and topped with a runny egg.

The post 9 Best Brussels Sprout Recipes appeared first on Perry's Plate.

You’ll love this marinade! I use it for Thai-inspired grilled chicken, too. It would also be delicious on steak.

Serve the chicken and vegetables as is or in a rice bowl (my favorite!) Try it with my Instant Pot Coconut Rice for a fun twist!

Thai Chicken Sheet Pan Dinner Ingredients

• Chicken breasts or thighs
• Coconut aminos: if you’re not averse to soy, you can use soy sauce or tamari (gluten free soy sauce) here. Just omit the fish sauce if you do so it’s not overly salty.
• Fish sauce
• Fresh ginger
• Fresh lime
• Fresh garlic
• Sriracha, sambal oelek, or another Asian-style hot sauce: optional
• Brussels sprouts: if you can find pre-trimmed/cut ones at the store, even better!
• Cauliflower
• Avocado oil
• Salt
• Steamed rice

How to Make this Thai Sheet Pan Chicken Dinner

1. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken and chill for several hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Add some salt and toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Thai Chicken Sheet Pan Recipe Variations

Side note: I think I was a little heavy handed with the sriracha in the marinade this last time because my kids all complained that it was too spicy. #wimps. You can add as much or as little sriracha as you like. Or omit it completely and add it to your own bowl later.

The first time I made this, I used a little pork tenderloin from our pork share (which tend to be much smaller than regular tenderloins). I'm not a huge pork lover, but that tenderloin may have been the best I've ever eaten. Truly. So if you're wanting to change things up, swap out the chicken for a pork tenderloin.

Another thing worth mentioning is that this was the first time ALL of my kids loved the roasted Brussels. They used to love these Crispy Roasted Shredded Brussels Sprouts, but their preferences tend to be in flux. Constantly. By the way, that Brussels sprout recipe I linked to is one of the most popular recipes on my site. It's worth checking out.

If Brussels (or cauliflower) isn't your thing, swap out the vegetables for ones you like. Just make sure they'll be OK roasting for about 30-35 minutes. Root vegetables and potatoes cut into 1-inch chunks would work well. I'd avoid broccoli and asparagus here, unless you want to pull them from the pan early while the chicken finishes.

We ate ours with some Jasmine rice, but you could totally eat this as is. You may need some extra vegetables if you're feeding more than 4 people though. I'd recommend adding a second sheet pan and reserving some of the marinade to pour over the extra veg. (Then rotating them halfway through cooking, so everything roasts evenly.)

Putting a lot more vegetables on the sheet pan with the chicken will prevent the vegetables from getting nice and toasty. They'll be cooked for sure, but probably more mushy and steamed. (Ew.)

Without the rice, this recipe is also low-carb/Keto and Whole30 compliant! (Just check the labels on your hot sauce) If you have a hard time finding coconut aminos or don't want to use it, you can substitute 2 Tablespoons of soy sauce in place of the coconut aminos (soy sauce is more potent).

More like this Sheet Pan Thai Chicken:

I've got over a dozen easy Thai-inspired recipes in the Thai section of my recipe index, but here are a few of my faves:

Easy Paleo Pad Thai

Paleo Thai Grilled Chicken & "Peanut" Sauce

Instant Pot Shredded Red Curry Chicken & Slaw

Thai Roasted Sweet Potatoes with Coconut and Lime

Homemade Thai Spice Blend

More Easy Sheet Pan Meals on Perry's Plate

Hawaiian BBQ Chicken Sheet Pan Meal

Quick Sausage & Veggie Sheet Pan Meal

Garlic Butter Salmon Sheet Pan Meal

Baked Pesto Chicken & Vegetables

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Thai Sheet Pan Chicken Recipe

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This easy, Thai-inspired sheet pan meal has chicken & veggies that cook up in a super easy citrusy marinade. You can serve it as is (Paleo/Keto/Whole30 friendly!) or with some freshly steamed Jasmine rice.

Print

Ingredients

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• ¼ cup coconut aminos
• 2 Tablespoons fish sauce
• 1 Tablespoon minced ginger (or Microplane grated)
• Juice from 1 lime (1-2 Tablespoons)
• 2 teaspoons minced or grated garlic
• 1-3 teaspoons sriracha, sambal oelek, or another Asian-style hot sauce (optional, to taste)
• 1 pound Brussels sprouts, trimmed and halved
• 1 small head of cauliflower, cut into 2-inch florets
• 2 Tablespoons avocado oil
• Pinch of salt
• Steamed rice and additional sriracha sauce for serving (optional)

Instructions

1. If you're using chicken breasts and they are very large, cut them in half. Place the chicken in a shallow bowl or a gallon-sized zip top bag.
2. In a small bowl whisk together the fish sauce, coconut aminos, ginger, lime juice, garlic and sriracha. Pour the marinade over the chicken, turning the chicken with a pair of tongs to coat well. Cover (if you're using a dish) and chill for at least 4 hours up to 24 hours.
3. Preheat the oven to 425 degrees F.
4. Pull the chicken out of the marinade (keep the marinade!) and put it on a large rimmed baking sheet. Arrange the Brussels sprouts and cauliflower around the chicken. Pour the marinade over the vegetables and drizzle the avocado oil over everything in the pan. Sprinkle everything with a pinch of salt, too. Toss the vegetables around a bit, to coat them in the marinade and oil.
5. Roast on a lower oven rack for 30-35 minutes, flipping the vegetables and chicken around once or twice during cooking. Roast until vegetables are caramelized and browned and the chicken is cooked through.
6. Slice the chicken and serve with vegetables and rice with a drizzle of sriracha.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Sheet Pan Thai Chicken appeared first on Perry's Plate.

Disclosure: This recipe is in partnership with Sprouts Farmers Market. I received monetary compensation for my time and all opinions shared are my own.

Take a deep breath. Can you smell that?

It's the smell of Halloween being OVER. It might be one of my favorite smells -- righht up there with clean kids' rooms and four hours home alone.

One of my other favorite smells is roasted fall vegetables. You know I'm completely bonkers about roasting stuff.

OF COURSE there's going to be roasted vegetables on our Thanksgiving table; it's a total no-brainer. Yes, it takes up precious oven space, but these can be roasting while the turkey is cooling off.

In this mix of roasted fall vegetables we've got butternut squash, Brussels sprouts, thinly sliced red onion, and apples. Yes, apples. It's kind of the secret ingredient in this recipe, and every so often you'll get a pop of sweetness that will surprise you. You'll wonder why you don't throw apples into every roasted vegetable dish you make.

I love butternut squash and apples together especially. Like in this Apple Squash Soup with Bacon.

I ALSO love apples and cheese together, so it would only make sense that butternut squash + apples + cheese = rainbows & unicorns.

Let's talk about the SMOKED GOUDA. I can't even begin to tell you how that smoky cheese transforms these vegetables. I sprinkled some shredded smoked gouda over the vegetables when they were nearly done roasting.

The good news is that these roasted fall vegetables are gluten-free! This recipe is included in Sprouts Farmers Market's November Deals of the Month Flyer! You can find a whole slew of gluten-free Thanksgiving recipes in there, and you can find all of the ingredients to make this recipe at Sprouts, too.

Don't tell the turkey, but this dish might upstage that diva.

P.S. If you need it to be Whole30 compliant or dairy-free, just leave off the cheese. It's totally delicious that way, too.SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Fall Vegetables with Apple & Gouda

Yield: Serves 8 as a side dish

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

There's nothing better than the smell of roasted fall vegetables, no? This easy side dish would be a perfect addition to your Thanksgiving table!

Print

Ingredients

Toggle ingredient group

• 20 oz of ½-inch butternut squash cubes
• 1 lb Brussels sprouts, trimmed and halved
• 2 large tart-sweet apples, like Fuji or Pink Lady
• ½ of a red onion, peeled, halved, and sliced thinly
• 2 tablespoon of avocado oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon sea salt
• ⅛ teaspoon cracked black pepper
• 4 oz of smoked gouda cheese, grated

Instructions

1. Preheat your oven to 425 degrees F.
2. Pile the squash, sprouts, apples, and onions on one large, rimmed baking sheet. Drizzle the avocado oil and lemon juice on top; add the salt and pepper. Use your hands to toss everything together, and then spread it all evenly on the pan.
3. Roast for about 35 minutes, flipping everything around a couple of times during roasting. The squash and apples should be soft and everything should have golden brown spots at this point.
4. Sprinkle the cheese over the top and return the pan to the oven for 5-8 more minutes until the cheese is melted and bubbly.
5. Transfer everything to a serving dish and serve hot.

Notes

Nat's Note: If you'd like this to be Whole30 compliant or strict paleo, omit the cheese.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Roasted Fall Vegetables with Apples & Gouda appeared first on Perry's Plate.

Making the Sweet Kale Costco Salad Kit at Home!

Here’s why it works so dang well: using pre-shredded veg makes this come together so quickly. Then I toss in sweet-dried cranberries and pepitas for that crunchy-chewy power combo. The poppy seed dressing? Creamy, sweet-tart, and bright with citrus—so you feel indulgent without going off the health rails.

Make extra. Trust me. It’s the kind of salad that’s perfect for meal prep, potlucks, or just pretending you're a super-organized adult—the one who actually likes their greens.

Sweet Kale Salad Ingredients

For the salad:

• Kale
• Cabbage
• Brussels sprouts
• Broccoli slaw
• Dried cranberries
• Pepitas (pumpkin seeds)

For the dressing:

• Oil - avocado or light olive
• Apple cider vinegar
• Orange juice
• Honey
• Lemon juice
• Poppy seeds
• Sea salt
• Onion powder

Costco Salad Dressing Ingredients

I tried to mimic the dressing in the salad kit as best I could with this homemade dressing. This poppy seed dressing has a little citrus (orange juice and fresh lemon juice) and honey for sweetness. You could use pure maple syrup if you like.

I used avocado oil for a neutral flavor. Extra-virgin olive oil tends to be kind of strong in dressings sometimes.

Apple cider vinegar boosts the fruity flavors from the citrus and adds a nice, tart flavor!

Typically vinaigrette recipes have a little dijon mustard. This one doesn't, but it would help create a more creamy dressing if that's what you're going for.

Don't forget the poppy seeds! Shake it all up in a mason jar, and pour it over your greens.

And there you have it -- one of the best kale salad recipes out there with lots of ways you can customize it!

Costco Kale Salad Variations

• really thin slices of red onion
• sliced bell pepper
• sunflower seeds
• pine nuts
• parmesan cheese
• sharp cheddar cheese
• feta cheese
• shredded rotisserie chicken
• bacon crumbles

How to Make Costco Sweet Kale Salad

1. Combine the kale, cabbage, brussels sprouts, and broccoli slaw in a large salad bowl.
2. Add all of the dressing ingredients into a pint-sized mason jar or other lidded container. Shake the dressing vigorously to combine well.
3. Pour ¾ of the dressing over the salad greens. Toss the greens around to coat it well in the dressing, and then add the remaining dressing if you feel that it needs more.
4. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine.

What to Serve with Costco Kale Salad

This is a perfect side dish to any of these main dishes:

• Grilled Chicken with Herby Lime Marinade
• Everything Bagel Chicken Tenders (Air Fryer or Oven)
• The Best Instant Pot Ribs
• Best Lamb Loin Recipe
• Mini Skillet Meatloaves
• Easy Grilled Eggplant Stacks with Macadamia Ricotta
• Roasted Vegetable Enchiladas

How to Store Sweet Kale Salad

You can store this salad it in the fridge in an airtight container and eat it the next day (or even the next 4 days!) and it won’t go limp and slimy like dressed Romaine or another lightweight lettuce.

Frequently Asked Questions

More of Our Favorite Potluck Salads

We're still in BBQ/Potluck season so here are a few of my favorite potluck salads! Some of them are paleo, some are dairy-free, but all of them are gluten-free.

Grilled Vegetable and Rotisserie Chicken Salad

Roasted Potato Salad with Dill-Scallion Vinaigrette

Mango-Cucumber Rice Salad

Avocado Bacon and Parmesan Salad with Tangy Avocado Dressing

Kale Quinoa Salad

For more of our favorite recipes with Brussels sprouts, click here: Best Brussels Sprouts Recipes.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

If you like this recipe, try another one of my copycat recipes! My Barbacoa Meat rivals the famous shredded meat at Chipotle!

Sweet Kale Salad (Costco Copycat)

Yield: Serves 6-8

Prep Time: 30 minutes

Total Time: 30 minutes

This is a from-scratch version of the beloved Sweet Kale Salad sold at Costco -- with a much cleaner dressing!

Print

Ingredients

For the salad:

Toggle ingredient group

• 4 ounces of kale, leaves removed from stems and thinly sliced (about ½ bunch)
• ¼ of a small head of cabbage, cored and shredded
• 8 ounces of Brussels sprouts, trimmed and shredded
• 8 ounces of broccoli slaw
• 1 cup dried cranberries
• ¼ cup raw or toasted pepitas (pumpkin seeds)

For the dressing:

Toggle ingredient group

• ¼ cup neutral-tasting oil, like avocado or light olive
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons freshly squeezed orange juice
• 1 ½ Tablespoons honey
• 1 Tablespoon freshly squeezed lemon juice
• 1 teaspoon poppy seeds
• ½ teaspoon sea salt
• ¼ teaspoon onion powder

Instructions

1. Combine the kale, cabbage, Brussels sprouts, and broccoli slaw in a large salad bowl.
2. Add all of the dressing ingredients into a pint-sized mason jar or other lidded container. Shake the dressing vigorously to combine well. Pour ¾ of the dressing over the salad greens. Toss the greens around to coat it well in the dressing, and then add the remaining dressing if you feel that it needs more.
3. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine.
4. Serve.

Notes

Nat's Notes:

1. I realize these are awkward measurements, but if you buy one bunch of kale, a small head of cabbage, 1 pound of Brussels sprouts, and a 1-pound bag of broccoli slaw, you have enough for two salads. (And some cabbage leftover for some tacos!) Just divide the greens in half, double the dressing, and store half of each in separate containers in the fridge until you're ready to make your second salad.

2. This salad lasts 3-4 days, dressed and stored in the fridge.

P.S. Here's another salad that uses pre-shredded vegetables -- this time with a maple-mustard dressing that's to die for! It's a salad I created for The Pioneer Woman's site. You can find the recipe here: Ultimate Winter Salad.

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