This hearty kale salad is full of healthy ingredients and loads of flavor, along with a fabulous homemade poppy seed dressing. A great meal option for warm summer days!
Salads are something I’m always trying to eat more of, since it’s a great way to get a ton of vegetables packed into one meal. Given that I’m notorious for skimping on my vegetable consumption, a big salad can make up for lacking veggies at other meals. Granted, I like to throw in croutons and cheese, but I’m still eating all of the good stuff! ;-)
I first had a kale salad a few years ago when my sister brought one to a family dinner, and I was surprised by how much I enjoyed it – the greens were hearty and didn’t wilt easily like most lettuce. I was officially a convert!
Lately I’ve been drawn to those salad kits that grocery stores have begun carrying, with the greens, mix-ins and dressing all included in one bag. They’re a great convenience, but I generally find the greens aren’t the freshest and while the package says there are three servings, there are definitely only enough mix-ins and dressing for like 1.5 to 2 salads.
So I was thrilled when I was flipping through the new Skinny Suppers cookbook and found an easy recipe for a salad that was incredibly similar to one of my favorite salad kits. To make it even easier on myself, I bought pre-washed baby kale and a bag of shaved Brussels sprouts, so I literally only had to dump everything in a bowl and mix together the dressing. SO EASY. Since the kale and Brussels sprouts are hearty, I made a big batch to keep in the fridge and was able to portion out a little each day.
This is an awesome salad to keep on hand for easy lunches or quick dinners, especially in the summer when it’s downright painful to turn on the oven!
Make the Poppy Seed Dressing: In a small bowl, whisk together mayonnaise, vinegar, syrup and sugar until smooth. Whisk in the poppy seeds and salt until combined. Refrigerate until ready to serve. (You can also use a mason jar or salad dressing cruet, shaking vigorously instead of whisking.)
Assemble the Salad: In a large bowl, toss together the kale, shaved Brussels sprouts, cranberries, sunflower seeds and apple. Drizzle with dressing and toss to combine. (Since the kale and Brussels sprouts are hearty, you can prepare the salad a few hours ahead and add the fresh apple right before serving.)