Super Summer Kale Salad

4.9
(202)

Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.

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25
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Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
8
Yield:
8 to 10 servings

Ingredients

  • ¾ cup white sugar

  • ½ cup vinegar

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ¼ cup extra-virgin olive oil

  • 1 bunch kale, stems removed and leaves chopped

  • ½ (16 ounce) package frozen shelled edamame (soybeans), thawed

  • ¼ red onion, sliced thin

  • 1 cup shredded carrot

  • cup fresh blueberries

  • ½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

  • ½ cup cashew pieces

  • ½ cup shelled, roasted sunflower seeds

Directions

  1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

  2. 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 bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Nutrition Facts (per serving)

344 Calories
18g Fat
42g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 344
% Daily Value *
Total Fat 18g 23%
Saturated Fat 3g 13%
Sodium 239mg 10%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 16%
Total Sugars 26g
Protein 9g
Vitamin C 78mg 389%
Calcium 149mg 11%
Iron 3mg 17%
Potassium 593mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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