This salad is an imitation of the popular Sweet Kale Salad with 7 Superfoods that I have loved ever since I had it at my in-laws several years ago. It used to be my go-to store bought salad to bring to a BBQ or to throw together as a quick side dish! When I saw how the poppy seed dressing was filled with soybean oil and sugar I knew I wanted to make a version that I could feel better about eating (and serving others at a BBQ!).
This is a great salad to prep on the weekend and have on hand all week (storing the dressing separately). You can add avocado, chicken, salmon, quinoa, or tofu to it to make it a meal!
Superfood Kale Salad
For a large salad (feeding 6 or more) // Gluten-Free, Vegan, Can be Dairy Free/Vegan, Refined Sugar-Free, Raw
1 bunch of kale, ribs removed and finely chopped
1 1/2 cups finely chopped red cabbage
1 1/2 cups finely chopped napa cabbage
1/2 cup roasted pumpkin seeds (can buy raw and then just toast for a couple minutes in a pan on low)
1/2 cup unsweetened cranberries
Poppy seed dressing:
1/2 cup Greek Yogurt or Coconut Yogurt
1 Tbs honey or maple syrup
1 tsp apple cider vinegar
1/2 lemon, zest and juice
1/2 orange, juiced
1 Tbs poppy seeds
1/4 tsp garlic powder (omit if desired)
1/4 tsp onion powder (omit if desired)
1/2 tsp salt
Add all the chopped kale, red and napa cabbage, cranberries, and pumpkin seeds into a large bowl. If you're roasting the pumpkin seeds, make sure they're cool before adding to the salad.
In a small bowl combine the dressing ingredients.
If you're eating right away, pour the dressing over the salad, mix, and serve.
Storage: Salad and poppyseed dressing can be stored separately in the fridge, covered, for 5 days. Pour over desired amount of dressing when you want to have some!
Inspired by the blog post: http://ifoodreal.com/sweet-kale-salad-recipe/