SWEET KALE SALAD

5 from 5 votes

This Sweet Kale Salad recipe is a delicious mix of kale, shredded carrots, and broccoli slaw tossed in a creamy poppy seed dressing with some dried cranberries, pepitas, and almonds.

Prep Time20

Total Time20

Course: Salads

Cuisine: American

Keyword: holiday salad, kale, salad, side dish, sweet kale salad, Thanksgiving side

Servings:

Calories: 170kcal

Author: Tara Noland

Equipment

MaKar Gravy Boat, 15 oz, Spoon, Gravy Boat for Salad Dressings Milk, Sauce, Broth, Creamer, Microwave & Dishwasher Safe
Bamboo Fiber Salad Bowl with Servers Set - Large 9.8 inches mixing bowls Solid Bamboo Salad Wooden Bowl with Bamboo Lid Spoon for Fruits,Salads and Decoration (Black, 9.8INCH)
Plastic Cutting Board, 3 Pieces Dishwasher Safe Cutting Boards with Juice Grooves, Easy Grip Handle, Non-Slip, with Grinding Area for Grinding Garlic and Ginger(Dark Grey)

Ingredients

3 cup of kale
1 cup of broccoli slaw
1 cup of shredded carrots
1/2 cup of sliced almonds
1/2 cup of pumpkin seeds
1/2 cup of cranberries
1/3 cup of poppyseed dressing

Instructions

Wash all the vegetables and pat them dry.
If you are shredding the carrots yourself, peel and shred them using a cheese grater.
Prepare the kale: remove the stem from the kale by pulling the stem in one hand and the leaves in the other one. Toss the stem and chop the leaves.
In a large bowl, place the kale, shredded carrots, and broccoli slaw. Toss it.
Add the almonds, dried cranberries, and pumpkin seeds. Toss some more.
Prepare the dressing as directed in this recipe.
Pour over the salad and toss one last time; it is ready!

Notes

- Prepare ahead of time, and if not dressed, you may store the salad for 2 days and the dressing for 2 weeks in a closed jar in the refrigerator.

- Use a store-bought lemon poppyseed dressing if you need a shortcut.

Nutrition