Description

This Sweet Kale Salad is loaded with hearty greens, veggies, and homemade poppy seed dressing — inspired by the Taylor Farms salad kit from Costco.

Ingredients

1 cup kale, chopped thinly
1/2 cup brussel sprouts, chopped or shredded
1/2 cup green cabbage, shredded or thinly sliced
1/4 cup purple cabbage, shredded or thinly sliced
1/4 cup small broccoli florets, chopped

For the dressing:

1 tablespoon white wine vinegar
1 tablespoon granulated sugar
1/4 cup Greek yogurt
2 tablespoons olive oil
1/4 teaspoon poppy seeds
pinch of salt and pepper

For the toppings:

2 tablespoons toasted pumpkin seeds
2 tablespoons dried cranberries

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Instructions

In a large serving dish or bowl, combine the greens together including kale, brussels sprouts, green and purple cabbage, and broccoli.
In a small mixing bowl, whisk together the vinegar and sugar until the sugar is dissolved. Add Greek yogurt, olive oil, poppy seeds, salt, and pepper and whisk until fully combined.
Pour the dressing over the salad and toss to coat.
Sprinkle the pumpkin seeds and dried cranberries on top and serve.

Notes

How to store: Store leftover kale salad in an airtight container and refrigerate for up to 4 days. Although this salad doesn’t get as soggy as other salads made with lettuce, I would still recommend storing the salad and dressing in separate containers to keep the texture as fresh as possible and then add the dressing when you are ready to serve.

How to freeze: If you plan on eating this as an actual salad again, it’s not typically recommended that you freeze the salad, as the cabbage and veggies will go limp when thawed. However, if you want to use the leftovers in other applications (see below for ideas!) you can freeze leftovers without the dressing and toppings in a sealed freezer bag for 3-6 months!

Use leftovers in a creative way: If you have an excess of salad leftover or you do wish to freeze the remnants, you don’t have to eat it the same way twice. The cruciferous vegetables in the salad are very versatile. Toss a cup of leftover kale salad in an egg scramble, sauté in a stir fry, or roast on a sheet pan in the oven!

Add protein for a heartier dish: If you want to serve as a one-and-done entrée, add a significant source of protein to make the meal go further. Shredded chicken, sautéed tofu, diced steak or hard-boiled eggs are great choices to add to this already-filling salad.

Prep Time: 10 minutes
Category: Salad
Method: Tossed
Cuisine: American