This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite. Prep time is only 20 min. I substituted pumpkin seeds for the sunflower seeds since that’s what I had, I’m sure this recipe is very flexible. For a meatless meal, add some feta or gruyere cheese.
3/4 cup white sugar
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 bunch kale, leaves chopped
1/2 (16 ounce) package frozen shelled edamame (soybeans) thawed
1/4 red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup sweetened dried cranberries
1/2 cup cashew or walnut pieces
1/2 cup shelled, roasted sunflower seeds
Whisk sugar, vinegar, salt, pepper and olive oil together in a bowl until sugar is dissolved and set aside.
Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Remember, you can substitute most kale recipes with swiss chard. Because you know it's coming next!