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 delicious 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! It’s also handy to have on hand for last minute hosting! I love that I can just grab this from the fridge if I need something quick to feed guests - it’s always a hit!

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 



Wash all of the salad ingredients, then chop, either by hand or using a food processor. 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! I prefer chopping everything by hand. It takes quite a bit longer, but I find it to be really therapeutic and I prefer the way it tastes! I also find that it’s way easier to eat if you chop it yourself. Chop the kale first by slicing it down the middle to remove the stalk, then slicing it into thin strips. Then cut the red cabbage into thin strips. To chop the brussels sprouts, remove the outer leaves, then chop them in half, and cut them into thin slices. Peel the outer layer of the carrots and throw those bits away, then use your peeler to shave the carrots into thin strips. The carrots are so much easier to eat this way!

Mix all the salad ingredients well - sometimes I 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. (To prevent the lemon juice from causing your mason jar lid to rust, place a piece of parchment paper between the lid and the jar!)

When you're ready to eat the salad, portion out some of the salad mix into a bowl. Then shake the dressing well and pour a good amount 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!