Fall Crunchy Kale and Cranberry Salad

Get ready for this SUPER salad – it’s about to become one of your new favorite salads! Our neighbor had their annual Oktoberfest party a few weekends ago which is a fantastic pot luck of sorts and someone brought this salad – after one bite I was hooked! I went home and that same night was researching a recipe on Google so I could attempt this salad on my own! It has the perfect combination of greens (kale, brussels sprouts, broccoli), crunchiness with sunflower seeds and sweetness with the dried cranberries. It’s tossed together with a homemade poppy seed dressing. This salad holds well for several days in the fridge – just dice your apple and dress just before eating. 

Fall Crunchy Kale and Cranberry Salad
A Fall SUPER salad full of greens, sunflower seeds, dried cranberries and apples - finished off with a homemade creamy poppyseed dressing.
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Ingredients
  1. 2 cups chopped kale
  2. 6-8 Brussels sprouts, chopped
  3. 3-4 florets broccoli, chopped
  4. 1/2 cup dried cranberries
  5. 1/4 cup roasted sunflower seeds
  6. 1 small apple, cored and diced
  7. (optional) 1 slice bacon, cooked and chopped
For the Creamy Poppy Seed Dressing
  1. 1 Tablespoon granulated sugar
  2. 1 1/2 Tablespoon white vinegar
  3. 2 Tablespoon mayonnaise
  4. 1 teaspoon Dijon mustard
  5. 1 Tablespoon vegetable or canola oil
  6. 1 teaspoon poppy seeds
  7. Pinch salt/pepper
Instructions
  1. Make poppy seed dressing: Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.
  2. For the salad: Prepare greens. For the kale, remove leaves from stem. Discard stem as it’s very bitter.
  3. Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Sprinkle with a little salt and rub/massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl.
  4. For the Brussels sprouts, remove bottom 1/3 of sprout. Using a sharp knife, thinly slice sprout, turning it on to the flat side after a few slices and continuing to slice until it’s all sliced. Add to the bowl with the kale.
  5. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.
  6. Add the dried cranberries and roasted sunflower seeds to the bowl.
  7. Dice apple (unpeeled) and add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed, until salad is moistened with dressing to your liking.
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