Super Summer Kale Salad

This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite.

Rated 4.9 from 131 votes

Prep Time

20M

Total Time

4H20M

Servings

8 servings

What You Need

3/4 cup white sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup extra-virgin olive oil

1 bunch kale, stems removed and leaves chopped

1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed

1/4 red onion, sliced thin

1 cup shredded carrot

2/3 cup fresh blueberries

1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

1/2 cup cashew pieces

1/2 cup shelled, roasted sunflower seeds

Instructions

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

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.

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