Superfoods Brussels Sprout Salad

Prep Time 5 min.
Total Time 5 minutes
Yields 8 cups



  • 20 ounces "Superfood" or "Power Blend" bagged, shredded vegetable blend (including Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale – see note)
  • 1 cup dried cranberries
  • 3/4 cup shelled, roasted, salted pistachios


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 1 1/2 tablespoons extra virgin olive oil
  • 3/4 teaspoon smooth dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/16 teaspoon black pepper


Mix shredded vegetable blend, cranberries, and pistachios in a large bowl. (If not serving immediately, reserve pistachios to mix in later, just before serving, so they stay crunchy.)

In a small bowl, whisk together all dressing ingredients until salt is dissolved and all ingredients are thoroughly mixed and smoothly emulsified.

Pour dressing over salad and stir until combined.

For a crunchier salad, serve immediately. Or, you can refrigerate this salad for a couple of hours or up to a day ahead, and the vegetables will soften a little (remember that the pistachios will stay crunchier if you don't add them until just before serving).


Recipe Notes

Shredded Vegetable Blends: I like to use two 10-ounce bags of Mann's "Superfood" Power Blend (which looks like this) or my local grocer's store-brand "power blend" (which has the same vegetable combination as Mann's). If you can't find those, you can try substituting similar shredded vegetable combos. Look for ones with a mixture of vegetables so you get diverse nutrients and also diverse flavors (such as sweetness from carrots). For other suggestions of vegetable options, refer to our lengthier discussion in the post.

Make-ahead tip: Although this salad is at its best made no more than 1 day ahead, the dressing can be made several days in advance and stored in the refrigerator. You may need to re-whisk it briefly before using.

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