Easy Kale, Brussels Sprouts, Apple, Pomegranate and Pecan Salad Made With Stuff at Trader Joe’s

 

Isn’t that salad pretty?! Look at those fun colors. This salad is definitely bursting with life force and nutrients. I love adding fresh pomegranate seeds to green salad for a burst of red color and a pinch of sweet.

Everything in that bowl is from Trader Joe’s, and this salad has quickly become one of my weekday favorites because it’s so easy to make. You basically just open bags and throw salad stuff into a bowl, add dressing, mix, and eat. Plus, when you add some green peas and garbanzo beans for protein, you’ve got a whole meal.

One of the things I love about Trader Joe’s is that they have so many options for bagged salads, and pre-cut vegetables. As you know, I love getting my produce at the farmers market, but admittedly, I am not a fan of veggie prep – all that cleaning, peeling, chopping, and dicing, so Trader Joe’s comes in handy when I just want to eat right away.

The way I started eating more veggies is by buying TJ’s products. I went shopping today and went a little crazy with the bagged salads but it’s so good!

The salad has these ingredients just tossed together in one large salad bowl:

  • A couple handfuls of organic Arugula
  • A couple handfuls of Shaved Brussels Sprouts
  • A couple handfuls of organic Tuscan Kale which I chopped into even more smaller bite-size pieces
  • A couple handfuls of the Cruciferous Crunch Collection which has chopped curly Kale, Brussels Sprouts, Broccoli and Green Cabbage & Red Cabbage.
  • A small handful of shaved organic carrot
  • A small handful of shaved red delicious apple. You can also cut an apple into chunks. I just get a grater and shave the apple because I like the string like texture in salad.
  • A couple tablespoons of toasted pecans. Toast pecan pieces in oven for 5 minutes at 400.
  • A couple tablespoons of fresh pomegranate seeds
  • For added protein, toss in some green peas and chickpeas

For salad dressing, Trader Joe’s has this great new Green Goddess dressing that looks like a cold pressed juice. In the same line, is a Carrot, Ginger, Miso, and an Almond Butter Turmeric dressing. All three are vegan.

On a side note, the Cruciferous Crunch Collection raw salad mix also makes for a great stir fry base, and as a roasted side dish. Massage the Cruciferous Crunch with a little olive oil and add a few dashes of seasoning salt and pepper, and roast for 5-7 minutes at 400 degrees.

Serpentine Cucumbers, Heirloom Tomatoes and Dill Salad

 

Who knew that a cucumber and tomato salad could look this beautiful or sound this divine? You never know what you can find at the farmers market. This salad allows for so many different variations based on what variety of cucumber or tomato you use. There is a plethora of options.

This salad is great to take to potlucks or BBQs, and is so easy to make. Most of the work is in chopping the veggies.

For this creation, I used Serpentine cucumbers aka striped Armenian cucumbers which are so cool looking because they really do look like serpentine creatures.

I love the shape and texture of the ridges on the skin of these cucumbers. They have less seeds and thinner skin than cucumbers you normally find at the grocery store.

 

 

I used organic heirloom tomatoes in yellow orange and magenta colors. Below the tomatoes are flowering artichokes. The flower of the artichoke is so beautiful and makes for a really cool centerpiece decoration.

 

 

You can use any red onion. I found these cool organic Red Spring onions.

 

 

For the ingredients, there is no rhyme or reason to how much cucumber, tomato, or onion you use. Base what you need on how many people you want to serve.




Ingredients (serves 4):

  • 1 long Serpentine cucumber chopped
  • 3 Heirloom tomatoes chopped
  • 1/4 Red Onion chopped or 1 Red Spring Onion chopped
  • 5 sprigs of chopped fresh Dill
  • Brianna’s Blush wine vinaigrette – You can use any vinaigrette you want. The best to use is a sweet vinaigrette. I use pre-made vinaigrette because I am too lazy to make from scratch. Plus, this Brianna’s vinaigrette is one of my favorites because it has a cool sweetness that compliments all the veggies in the salad.

To make this salad, basically all you do is put all your chopped cucumbers, tomatoes and onion in a mixing bowl with the dill and massage in the vinaigrette. That’s it.

For the photo finish, I sprinkled on top some hemp seeds and chili pepper flakes.

Boom! Done. Easy.

 

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