Sometimes the body craves a juicy hand packed cheeseburger with all the fixings. Other times, it is sluggish and needs a detox jumpstart. This Superman Salad is for those in the latter camp, or anyone craving a visually stunning salad that can be made in advance, served to dinner guests, and convince the body it can leap tall buildings in a single bound. In spring, before local soft leafy greens and arugula proliferate, cruciferous vegetables are bountiful. When shredded up, softened with a bit of acid, and tossed with nuts and fruit, these brassicas become salad plate superfood darlings. This is a gorgeous feast for the eyes plate that if any remains, holds up to an overnight in the refrigerator to make a splendid next day lunch. With or without a bit of added protein, this crunchy salad will have you feeling like the most powerful person on earth in record time.


cuisine American
difficulty Simple
season Year Round
serves 8


  • 1 cup finely chopped dinosaur kale, thick stems discarded
  • 1 cup finely sliced purple cabbage
  • 1 cup finely shredded Brussels sprouts
  • 1 cup finely chopped broccoli
  • 1 medium crisp apple, peeled, cored, and seeded
  • 1/2 cup blueberries
  • 1/2 cup finely grated Parmesan Reggiano
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup sliced almonds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • Maldon Sea Salt flakes


  1. In a LARGE BOWL, whisk the olive oil, lemon juice, and honey together.
  2. Add the kale, cabbage, Brussels sprouts, and broccoli to the bowl and toss with the dressing.
  3. Add the apple, blueberries, Parmesan, black pepper and gently toss, and let sit for 15 minutes.
  4. In a SMALL SKILLET over medium heat, toast the almonds until lightly golden brown. Set aside to cool.
  5. Just before serving, sprinkle the nuts and salt flakes over the salad.