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RD Approved Badge - Anti Inflammatory
RD Approved Badge - Gut Healthy
bowl of easy salad recipe with colourful vegetables and topped with pomegranate and seeds surrounded by vegetables
5 stars (2 reviews)

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15-Minute Easy Salad Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 5 servings
This could be your go-to easy salad recipe. Packed with a medley of fresh and crunchy ingredients like broccoli, kale, carrots, pomegranate and pumpkin seeds - super nourishing and YUMMY! Tossed in a tangy dressing, that's the perfect match.

Ingredients
 

  • 3 (3) carrots, small, washed, peeled
  • 8 (8) kale leaves, large, washed and dried, leaves only
  • 2 cups (180 g) broccoli, medium, washed and dried
  • 1 (1) pomegranate, deseeded
  • 1 (1) lemon, juice, fresh
  • 1 (1) garlic, clove, medium, crushed
  • ¼ cup (60 ml) olive oil, extra virgin
  • ½ tbsp (½ tbsp) mustard
  • ¼ cup (60 ml) sunflower seeds, unsalted, as topping

Instructions
 

  • Begin by gathering all the ingredients. Set up the food processor to "grate" function and grate the carrots. Empty into a large bowl and set aside.
  • Next, use the blade of the processor to chop the kale and broccoli. Use the pulse function to process the vegetables. Three to four pulses should be enough. Transfer to the bowl with the carrots.
  • In a medium mason jar, add the dressing ingredients. Place the lid and shake well.
  • Add the pomegranate seeds and mix all the salad ingredients. Pour the dressing and mix well. Finish by sprinkling the seeds and serve.

Notes

  • Before pulsing/processing the vegetables, make sure they are thoroughly washed and dried. You don't want a soggy salad.
  • Opt for fresh vegetables if you're after a crunchy and refreshing salad. I make this right after my grocery trip instead of waiting a few days. This prevents the greens from wilting and wasting away in the fridge.
  • Don't over-process the broccoli and kale; otherwise, it will be soggy and not very tasty. Depending on your food processor, 3-4 pulses may be enough
  • Add the dressing just before serving, so it's nice and crunchy
  • Place leftovers in an airtight container in the refrigerator for 2-3 days

Nutrition Information:

Calories: 243kcal (12%)Carbohydrates: 25g (8%)Protein: 6g (12%)Fat: 16g (25%)Saturated Fat: 2g (10%)Sodium: 78mg (3%)Potassium: 701mg (20%)Fiber: 5g (20%)Sugar: 11g (12%)Vitamin A: 11696IU (234%)Vitamin C: 116mg (141%)Calcium: 126mg (13%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Mediterranean, Western
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