Cruciferous Salad with Honey Balsamic Vinaigrette

A bowl of cruciferous salad with balsamic dressing.

5 from 3 votes

Cruciferous Salad with Honey Balsamic Vinaigrette

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!

Course Salad

Cuisine American

Keyword cruciferous salad, honey balsamic vinaigrette

Prep Time 35

Total Time 35

Servings servings

Calories 371kcal

Author Sue Ringsdorf

Ingredients

Salad ingredients:

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

Instructions

Shave the brussels sprouts. You can use a knife to do this or use a food processor. (Be careful to not over-process them.) Add to a large serving bowl.
1 pound brussels sprouts
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. Add to the large serving bowl.
1 head kale
Cook the bacon. You can bake it in the oven on a wire rack or cook in the microwave. Crumble the bacon when cooled. Add to bowl.
4-5 slices bacon
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. Add to bowl.
8 large eggs
Make the vinaigrette. Combine the dressing ingredients in a mason jar - the olive oil, balsamic dressing, dijon mustard, honey, and seasonings. Shake well.
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
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.
2 cups cabbage and carrot mix, 1/3 cup green onions, 4 oz. goat cheese
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.

Nutrition