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Sweet Kale Salad

Delicious Sweet Kale Salad Perfect for Any Meal Prep

This Sweet Kale Salad is a fresh and vibrant meal option, perfect for any meal prep with nutritious ingredients.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 0.5 cup Mayonnaise Creaminess and base for the dressing; substitute with Greek yogurt for a lighter option.
  • 2 tablespoons Sugar Provides sweetness, consider honey or agave as alternatives.
  • 0.25 cup Sour Cream Adds tang; Greek yogurt can be a substitute.
  • 0.33 cup 2% Milk Thins the dressing; any milk type works.
  • 0.25 cup Cider Vinegar Adds acidity; can replace with white wine vinegar.
  • 1 tablespoon Poppy Seeds Optional for flavor and texture.
For the Salad Base
  • 4 cups Tuscan or Lacinato Kale Core green, substitute spinach if desired.
  • 1 cup Broccoli Slaw Mix Adds crunch; can use shredded carrots or regular slaw mix.
  • 1 cup Brussels Sprouts Provides unique texture; substitute with shredded cabbage.
  • 1 cup Shredded Cabbage Any type of cabbage can be used.
  • 1 cup Radicchio Leaves Introduces bitter notes; can be omitted.
For the Salty-Sweet Toppings
  • 0.5 cup Dried Cranberries Provides sweetness; use raisins or cherries for variation.
  • 0.5 cup Roasted Pepitas Adds nutty flavor; other nuts or seeds could work.

Equipment

  • Food Processor
  • Mixing Bowl
  • salad tongs

Method
 

Step-by-Step Instructions for Copycat Sweet Kale Salad
  1. In a food processor, combine ½ cup of mayonnaise, 2 tablespoons of sugar, ¼ cup of sour cream, ⅓ cup of 2% milk, and ¼ cup of cider vinegar. Blend until smooth and creamy. Stir in 1 tablespoon of poppy seeds and set aside.
  2. In a large mixing bowl, add 4 cups of chopped Tuscan kale, 1 cup of broccoli slaw mix, 1 cup of finely shredded Brussels sprouts, 1 cup of shredded cabbage, and 1 cup of chopped radicchio. Toss gently until mixed.
  3. Drizzle half of the prepared poppy seed dressing over the salad ingredients and toss to coat evenly.
  4. Sprinkle ½ cup of dried cranberries and ½ cup of roasted pepitas over the salad. Mix gently to distribute evenly.
  5. Serve immediately with remaining dressing on the side. Store undressed salad in an airtight container for up to 3 days.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Add dressing right before serving for maximum freshness and crispness. Store separately for up to 3 days.

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