Copycat Sweet Kale Salad with Poppyseed Dressing
So much better than the premixed bagged salad. . .and it comes together almost as quickly!
It is with great sadness and a heavy heart that I have to announce that I ate kale and liked it.
Greg Behrendt
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I have to admit, the bagged sweet kale salad is super delicious and always seems to be a hit. The problem with a premade salad is that they are loaded with seed oils, refined sugar and honestly (in this case) too many kale stems. I mean, we eat kale for the leaves not the stems…right?
The homemade poppyseed dressing is super creamy due to the addition of plain greek yogurt and sweetened with raw honey. The chopped kale leaves are combined with chopped green cabbage, crunchy sprouted pumpkin seeds and little jewels of dried cranberries. For me, this salad is the ultimate side. Another bonus? All of my kids will eat this salad. How lucky that we are coming up on the season of fresh greens!
If you are in need of a dairy free recipe, I’m sure a thick plain dairy free yogurt would work just great as a replacement for the greek yogurt. This salad is on repeat at my house and would make a great side for family gatherings or all of the potlucks that happen this time of year.
RECIPE
Makes enough for 6 people (servings depend on portion size)
INGREDIENTS:
Salad:
1/2 medium sized green cabbage, chopped
1 bunch green kale, stems removed and leaved chopped
1/4 C salted, sprouted pumpkin seeds
1/8-1/4 C dried sweetened cranberries, roughly chopped
Poppyseed Dressing:
3/4 C avocado oil mayo (or your favorite)
1/4 C plain greek yogurt
1/4 C white wine vinegar
1/4 C raw honey
2 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp onion powder
scant 1 Tbs poppyseeds
Method:
In a medium bowl, mix together all of your salad dressing ingredients except poppyseeds. Whisk until smooth.
Stir in your poppyseeds.
Transfer your dressing onto a jar and place in fridge while getting your salad ready. (You can make the dressing up to 3 days before you make you make and serve your salad.)
Make sure all of your kale is properly washed before de-steming and chopping.
Place your chopped kale and cabbage into your serving bowl.
Pour your desired amount of dressing over your greens. I measure with my heart and you should as well! Some people love a heavily dressed salad, while others prefer a lighter dressed salad.
Toss salad dressing and greens until the greens are thoroughly coated.
Add your pumpkin seeds and dried cranberries, toss and serve.
This salad can handle being dressed up to 1 hour before you serve it. Just wait to add the pumpkin seeds and dried cranberries until right before serving!
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With gratitude,
Idris Craft
Love this! Reminds me of the mustard green, date and sicilian almond salad recipe I adapted from hit NYC eatery Misipasta for easy home cooking!
check it out:
https://thesecretingredient.substack.com/p/get-misipastas-arugula-date-and-sicilian
I agree, what's with all the kale stems in all the bagged mixes that include kale? Plus this way you can use flat kale which I like SOOO much better!