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  • Stephanie Wharton

Crunchy Harvest Bowl

By Stephanie Wharton


For the salad

  • 3 cups kale, chopped

  • 2 cups Brussels Sprouts, shredded

  • ½ cup fresh basil, chopped

  • ½ red onion, sliced

  • 1 can or box of chickpeas, drained and rinsed

  • ½ cup parmesan cheese, grated

  • ½ cup Marcona almonds, chopped

  • 1 tsp paprika

  • 4 tbsp extra virgin olive oil, divided

For the dressing

  • ¼ cup extra virgin olive oil

  • 1 tbsp Dijon mustard

  • 2 tbsp maple syrup

  • 1 tbsp apple cider vinegar

  • Salt, pepper, and garlic powder, to taste


  1. Add kale to a large salad bowl. Soften the kale so it’s easier to chew by drizzling olive oil over chopped kale and massage with hands until soft.

  2. In a smaller bowl, add the chickpeas, remaining olive oil, and paprika and stir to combine. Add to the kale.

  3. Add all other remaining salad ingredients to the kale mixture and combine well.

  4. Using a jar with a lid, add all dressing ingredients together and shake until well blended. Drizzle over top of the kale mixture and enjoy!


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