This big batch salad lasts all week long!


Meal planning and prep saves me so much time and energy, and keeps me eating healthy throughout the week. This salad has been my go-to lately. I can make it in big batches and it lasts all week long! (And it's a super healthy meal that my husband actually loves!) It's also great for big groups, picnic food or as an on-the-go option! 

This recipe is easy and super customizable! It’s a great base to build a killer salad just the way you like it. Top it with avocado, tuna or chicken, pecans or almonds, goat cheese, a soft boiled egg, or eat it just the way it is! 

Makes 12+ Servings


1 bunch of kale

1 bag of brussels sprouts 

1/2 red cabbage

4 large carrots (peeled)


4 lemons, juiced

1 1/2 cups olive oil

3/4 cup Dijon mustard

1 Tbsp fresh ginger, peeled and grated

2 cloves garlic, grated

2 Tbsp maple syrup

1 tsp. sea salt

A few dashes of ground pepper 


Chop all salad ingredients either by hand or using a food processor - they should be pretty small, but not too small! (If you’re using a food processor, don’t use the processor blades that sit inside the container, because it will chop your ingredients way too fine. Use the disc that sits on top, where you feed the ingredients into the top!)  Chopping everything by hand takes quite a bit longer, but I find it to be really therapeutic! I prefer to chop the kale and the red cabbage by hand, and use the processor for the Brussels sprouts and the carrots. I cut the kale by slicing it down the middle of the stalk, then slicing it into thin strips. Then the red cabbage gets either diced or cut into thin strips, depending on my mood. Then I remove the outer leaves of the Brussels sprouts, chop them in half, and feed them through the top of the food processor, using the slicing disc. Then I peel the carrots, and cut them in half/just enough to feed them into the food processor from the top, using the shredding disc.

Mix all the salad ingredients well - I usually end up having to use two big bowls to combine them really well and then consolidate them into one. (It makes a TON!) If you are meal prepping, cover with plastic wrap and place in the fridge! 

In a separate large bowl, combine all the dressing ingredients and whisk until thoroughly combined. Pour into a large mason jar or container with a lid and place in the fridge. 

When you're ready to eat the salad, shake the dressing well, then pour a good amount of dressing over the salad and mix well so that everything is thoroughly coated - the dressing totally makes this dish! Then, add as many toppings as you’d like! Just a simple can of tuna pairs surprisingly well with it! My favorite combination is avocado, baked chicken breast, goat cheese, and pecans! This salad is pretty dense, so it helps to have a variety of toppings!