Cruciferous Salad with Honey Balsamic Vinaigrette combines crunchy veggies, bacon, eggs, and goat cheese – all topped with a delicious vinaigrette. This salad is both healthy and tasty, and will last for days in the refrigerator!
I’m a huge kale fan after using it in so many salads. This Kale and Quinoa Salad includes apples and craisins for a different and tasty flavor profile! Instead of using brussels sprouts in a salad, you could also try my reader favorite Balsamic Glazed Brussels Sprouts and Sweet Potatoes.
I love a great mash up of healthy and delicious. Tons of veggies with the BEST toppings makes this salad one that the whole family will love. Trust me, friends!
What are Cruciferous Vegetables?
Cruciferous Vegetables are vegetables of the family Brassicaceae (also called Cruciferae). They are rich in nutrients, including carotenoids, vitamins C,E, and K, folate, and minerals. They are also a wonderful source of fiber.
Some studies have found that cruciferous veggies can have beneficial effects on reducing cancer and should be a part of a healthy diet.
Here’s a partial list of cruciferous vegetables: arugula, wok chop, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, radishes, rutabaga, turnips, and wasabi. Notice that THIS SALAD includes three of them – Brussels sprouts, cabbage, and kale!
- The Cruciferous Vegetables – Brussels sprouts, kale, and cabbage mix. PLUS green onions.
- Toppings – Crumbled bacon, hard-boiled eggs, and crumbled goat cheese.
- The Dressing – The BEST Honey Balsamic Vinaigrette!
Variations: Feel free to use a variety of other cruciferous veggies and toppings. Use what you enjoy!
How to make this Cruciferous Salad:
- Shred the Brussels Sprouts. Use a sharp knife to slice the Brussels sprouts very thinly. You can also use a food processor to shred the sprouts.
2. Prepare kale. De-stem the kale and break into small pieces. Place in a bowl and drizzle with a bit of olive oil and kosher salt. Use your hands and massage until the color turns a dark green. This will help make the kale soft and tasty.
3. Make dressing. In a mason jar, combine all ingredients – olive oil, balsamic vinegar, honey, Dijon mustard, onion powder, salt, and pepper. Shake vigorously.
4. Prep toppings. Cook the bacon and crumble. Cook the eggs. I love using my instant pot for the eggs – high pressure cook for 2 minutes, and do a natural release for 5 minutes followed by an ice bath.
5. Assemble salad. In a large bowl, arrange the cruciferous veggies – the shaved Brussels sprouts, the massaged kale, the packaged cabbage mix, and the diced green onions.
6. Add toppings. Then add the goat cheese, the crumbled and cooked bacon, and the hard-boiled eggs.
7. Top with vinaigrette. If you are serving a large group, add the dressing to the large bowl. If not, add the dressing to individual salads.
Cruciferous Salad with Honey Balsamic Vinaigrette
- 1 pound brussels sprouts – shredded
- 1 head kale – massaged and bite-sized
- 2 cups cabbage and carrot mix – packaged slaw mix
- 1/3 cup green onions – chopped
- 4-5 slices bacon
- 4 oz. goat cheese
- 8 large eggs – hard boiled and halved
Honey Balsamic Vinaigrette:
- 2/3 cup olive oil
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoon honey
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper – to taste
- Shave the brussels sprouts. You can use a knife to do this or use a food processor. (Be careful to not over-process them.)
- Prepare the kale. Remove the kale from the stems and break into bite-sized pieces. Place in a bowl, drizzle with a bit of olive oil and a sprinkle of kosher salt. Use your hands to massage the kale. You'll see it go from a dull green to a bright, dark green.
- Cook the bacon. You can bake it in the oven on a wire rack or cook in the microwave. Crumble the bacon when cooled.
- Cook the eggs. You can cook on your stove top or an instant pot. (I prefer instant pot. Add some water and a wire rack to bottom of instant pot. Cook on high pressure for two minutes and then do a 5 minute natural release. Release vent and remove eggs to an ice bath for 5 minutes. Peel and halve.
- Make the vinaigrette. Combine the dressing ingredients in a mason jar – the olive oil, balsamic dressing, dijon mustard, honey, and seasonings. Shake well.
- Assemble the salad. Layer the veggies – brussels sprouts, kale, cabbage mix, and green onions. Then top with the bacon, eggs, and goat cheese. Top with the dressing.
- If serving a large group, you can add the dressing to the large bowl and toss. Otherwise, add the dressing to individual salads.
- This salad will last in the refrigerator for 4-5 days.