Sweet Kale Salad Recipe
Prep Time:
5 minutes
Cook Time:
Servings:
6 servings
Ingredients
  • 1 bunch dinosaur kale (or curly kale)
  • 1 lemon, juiced, divided
  • ½ to 1 teaspoon salt, divided
  • 2 tablespoon olive oil
  • 3 tablespoons apple cider vinegar
  • ½ orange, juiced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon poppy seeds
  • ¼ teaspoon onion granules
  • 1 cup green cabbage, sliced
  • 1 cup brussels sprouts, shaved or shredded
  • 1 cup broccoli slaw
  • 1 cup dried cranberries
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1 apple, diced (Honeycrisp is best)
Directions
  1. Remove the center stems from the kale. Next, cut the kale into thin slivers. Place the kale in a bowl and squeeze half of the lemon and about ¼ teaspoon of salt on it. Massage the kale with your hands -- for at least one minute -- by squeezing it tightly and releasing it. The kale will reduce in size and produce a green liquid at the bottom of the bowl.
  2. In a separate bowl, mix the olive oil, vinegar, orange juice, the other half of the lemon, maple syrup or honey, the poppy seeds, the rest of the salt, and onion granules.
  3. Add the cabbage, brussels sprouts, broccoli slaw, cranberries, pepitas, and apple on top of the kale.
  4. Pour the dressing on the kale mixture and toss everything to combine. If desired, garnish the salad with extra pepitas. (If you have raw pumpkin seeds, add them to a dry skillet on medium heat, and toast them for three to five minutes).
  5. Serve and enjoy.