We recently discovered something new at our local Trader Joe’s that is simply quite genius…Cruciferous Crunch! It’s a shredded blend of Brussels sprouts, kale, broccoli and red and green cabbage, a few of our favorite veggies. This mix can easily be used as a nice salad, but for us we prefer to roast it in the oven and serve as a side dish and it’s as easy as 1-2-3! The best part about Cruciferous Crunch is that it’s chopped up and ready to go, making the prep and cooking time minimal. Start-to-finish it takes no longer than 20 minutes. And to top it off, an excellent value at only $1.99 a bag!
We’ve had several requests from friends how to prepare this dish, so we decided we needed to share this with everyone. IT IS THAT GOOD!!!
Cheers!
1 bag of Cruciferous Crunch (10 oz)
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
fresh ground pepper
1/4 cup chopped hazelnuts
1/4 panko breadcrumbs
squeeze of fresh Meyer lemon juice
freshly grated Parmesan cheese
Preheat oven 400°
Simply dump out the mix on a cookie sheet, toss with extra virgin olive oil, hazelnuts, salt and pepper. Roast for 7 minutes. Toss the panko and roast another 7-9 minutes. When done, squeeze lemon juice on top and toss. Sprinkle with freshly grated Parmesan cheese.
Serves 4
You may also like:
Kale, Spinach and Quinoa Salad with Lemon Vinaigrette
Hello, we are David & Tonya. Husband and wife, parents, just a couple simply following a passion. We love to taste wine, visit wineries, travel, cook, eat, shop (mainly Tonya), listen to great music and raise our two amazing kids. We enjoy documenting everything along the way and sharing our findings with you. We hope our personal experiences will be useful to you on your next trip. Welcome to our adventure as we continue to explore...Cheers! 
Does this store well? Would you just then eat it cold?
Yes, it does store well, up to 4 days. We’ll either pull it right out of the fridge and eat it cold, or we’ll wait a little bit and eat it at room temp. Both ways great!
mmmm love this salad mix! I made this salad using similar ingredients before my store started carrying the bag. Check out how I made it!
http://honeyanddates.com/2015/02/17/superfood-sweet-kale-salad/
Wow, I’m so glad I found this!! I was super intrigued by this bag when I was shopping at TJ’s the other day and once getting home, I couldn’t figure out the best way to use it but this seems perfect and looks Yummy! Can’t wait to try it for dinner tonight. :)) Thank you so much for sharing, it was exactly what I needed google to give me when I searched for receipts!
Hi Jackie! We are so glad to hear you found this recipe, we hope you like it. It’s still one of our household favs. Enjoy!
Is there another nut you recommend besides hazelnuts?
Yes, toasted pine nuts work just as well!
Loved this recipe. Didn’t have hazelnut and Parmesan in my pantry, I Substituted both with walnut and Iberico. Salad still tasted great. Will definitely follow this recipe next time. Thanks for sharing.
That combo sounds great! We’ll have to give that one a whirl. Thanks Shelly!
Just tried this! So easy and delicious. I didn’t have panko in the house but added kalamata olives after roasting the mix. My husband and I ate the whole thing! Thanks for sharing!
So glad you liked it. Your Kalamata olive addition sounds great! We’ll have to try this next time. Cheers!
Omigosh, this is good! I used walnuts instead of hazelnuts the first time I made it. Trying it with pumpkin seeds tonight.
Thanks for sharing Irene! Mmm…walnuts sounds delish, we’ll have to try that sometime. Cheers!
This is my new fav! I get so bored with salads and prefer roasted veggies. Also hazelnuts are awesome in it. I had a recipe a while back that added roasted hazelnuts to mashed potatoes as a side with scallops…..would never have done that and it was amazing. So when I saw the hazelnuts….I just had to try it….and it does deliver!!!!! Thanks!
So glad you enjoyed it! Many years ago, we were at a restaurant in Costa Mesa, CA and we ordered their Roasted Brussels Sprouts with hazelnuts…we were inspired and forever hooked. Thanks Deborah for sharing!