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Autumn Chopped Salad

Chef Sarah Steffans

Autumn Chopped Salad

Serves 4


This crunchy Autumn salad is bursting with flavor from juicy pomegranate seeds and sweet apple while still being low carb.  Chopped cruciferous veggies will cleanse your palate and slivered almonds will give this salad that extra bit of fat that your body is craving now that you’ve gone, Keto.  Save any leftovers and enjoy as tomorrow’s lunch by adding some protein, making this a complete meal. 


Prep Time: 10 minutes

Cooking Time: 0 minutes



 4 tablespoons of olive oil

2 tablespoons of apple cider vinegar

1 teaspoon of sea salt

½ teaspoon black pepper

1 teaspoon garlic powder

¼ cup fresh parsley, minced

1 whole scallion, minced

4 cups of mixed cabbage and brussels sprouts

¼ cup pomegranate seeds

½ small apple, cored and diced

¼ cup toasted & slivered almonds




In a large mixing bowl, whisk the olive oil, apple cider vinegar, sea salt, black pepper and garlic powder, minced parsley, and scallion until well combined.

 Chop the cabbage and brussels sprouts on a cutting board and place in the mixing bowl.

 Add the pomegranate seeds, diced apple, and slivered almonds.  When ready to serve, toss well together with a baker’s spatula until everything is coating in the vinaigrette. 

 Store any leftovers in a glass container in the fridge for 3-5 days. 




Calories: 216

Carbs: 13

Net Carbs: 8

Protein: 4