Sweet Kale Salad

poppyseed dressing poured over kale salad

Shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing to create this unforgettable salad.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Salad Ingredients

4 cups shredded and chopped curly kale
2 cups thinly sliced Brussels sprouts
1 cup broccoli matchsticks
½ cup dried cranberries
¼ cup roasted and salted pepitas
optional: chopped cabbage and/or chopped endive

Dressing Ingredients

¼ cup mayonnaise
1½ tablespoons milk
1½ tablespoons white balsamic champagne, or white wine vinegar
1 tablespoon sugar or honey
2 teaspoons poppy seeds
kosher salt adjust to taste

Instructions

Combine all the kale, broccoli sticks, Brussels sprouts, cranberries, and pepitas in a large bowl.
In a smaller bowl or jar, whisk together the mayonnaise, milk, vinegar, sugar, poppy seeds, and salt.
Pour the dressing over the salad and toss well to thoroughly coat. Let the salad rest for at least 5-10 minutes before serving. Enjoy!

Notes

You might be tempted to skip the broccoli matchsticks in this recipe, but please try them. They offer the soft crunch that plays a big part in making this salad so unique.

To make the broccoli matchsticks, slice the long thick stalk off of a head of broccoli, peel the outside enough to remove any brown areas, then slice it into thin rounds. Stack a few of the rounds and slice them into matchsticks. Easy as can be and well worth the extra minute or two.

Nutrition