Kale Salad with Onion Poppyseed Dressing
This is a healthy and delicious salad that is a great summer side when kale is abundant in the garden.
Servings: 8
Equipment
- One small and one large mixing bowl, and spoon(s)
- Cutting board and knife
- Food processor to pulse nuts
- Measuring cups and spoons
Ingredients
Onion Poppyseed Dressing
- 1/4 cup light mayonnaise
- 1/4 cup plain nonfat Greek yogurt
- 2 Tbsp cider vinegar
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp sugar
- 1 tsp poppy seeds
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad Ingredients
- 8 cups finely chopped kale
- 1/2 cup thin red onion slices, halved or quartered
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (or pecans), or toasted pepitas or sunflower seeds
Instructions
Onion Poppyseed Dressing
- Mix the dressing ingredients together in a separate bowl, set aside.
The Salad
- Finely chop the (washed and dried) kale and put it in the large mixing bowl. If you don't want to use 8 full cups of kale, you can use broccoli slaw and/or shaved Brussels sprouts for some of the 8 cups. We usually just make it with all kale.
- Cut the onion in half and thinly slice; add to the mixing bowl.
- Stir the vegetables in with the dressing, keeping in mind that the water content of vegetables is sometimes different - more or less dressing or vegetables may be needed depending on your preference. It is usually easier to add more dressing if it's dry than it is to find more vegetables to add later if it's too wet.
- Chop and/or toast the nuts (depending on what you are using) and gently stir them and the dried cranberries into the salad.
- It works best to make this at least a few hours before serving so the flavors can combine and the salad can chill. It stays okay in the refrigerator for 2-3 days, after that the dressing tends to get watery.
Notes
* If you don't want to make the dressing part from scratch, there is usually an onion poppyseed dressing option in the salad dressing aisle at the grocery store.