Wednesday, October 21, 2015

Sweet Kale Salad

Oh my Kale!! Yes, that's right. I was afraid of kale but I decided to try it anyway. I put this salad together in about 10 minutes, and wah-LA!!! Divine. Seriously, even the kiddos loved it!

  • 1 bunch kale, ribs removed and finely chopped (about 4 cups packed)
  • 2 cups cabbage, shredded
  • 2 cups broccoli, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
    Poppyseed Dressing:
  • 1/2 cup Greek yogurt, plain (I used 2%)
  • 1 tsp raw honey or maple syrup
  • 1 tsp apple cider vinegar
  • 1/2 lemon, zest and juice of
  • 1/2 small orange, juice of
  • 1 tbsp poppy seeds
  • 1/2 tsp garlic or onion powder
  • 1/2 tsp salt

  1. Add kale, cabbage, broccoli, brussels sprouts and endive (if using), cranberries to a large salad bowl. Toast pumpkin seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes. Stir frequently and watch closely not to burn. Transfer to a salad bowl.
  2. In a small bowl or salad dressing shaker, add Poppyseed Dressing ingredients and whisk or shake to combine. Pour over salad, gently stir and serve.
    Storage Instructions:
    Refrigerate assembled salad for up to 24 hours. Dressing can be refrigerated for up to 5 days and added to salad as needed.

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