Kale and Broccoli Salad with Poppyseed Dressing
Kale and Broccoli Salad with Poppyseed Dressing is loaded with tart dried cranberries, roasted pumpkin seeds, pine nuts and vibrant shredded cabbage. Your taste buds won’t even care it’s a salad!
Servings: 8 servings
Ingredients
Salad
- 8 cups roughly chopped Kale (stems removed)
- 4 cups Broccoli Florets
- 2 cups shredded cabbage
- 1 cup dried cranberries
- ½ cup roasted pumpkin seeds
- ½ cup pine nuts
Poppyseed Dressing
- ½ cup white vinegar
- ⅓ cup white sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon grated onion
- 1 cup vegetable oil
- 1 tablespoon poppy seeds
Instructions
Salad
- Combine all ingredients into a large bowl.
- Pour entire poppyseed dressing mixture over the top and toss to combine.
- Serve immediately.
Dressing
- Add vinegar, sugar, salt, dry mustard, and onion to a blender and process till combined, ~20 seconds.
- Place blender on high and slowly drizzle in oil to incorporate.
- Turn off blender, pour into a dish and stir in poppyseeds.
Notes
I got this poppyseed dressing recipe from Allrecipes.com. It is the perfect compliment to this salad's flavors, but you are welcome to substitute a vinaigrette if you are looking for a healthier option.
If you don't have a large enough bowl, this recipe can easily be cut in half.
IF YOU LIKED THIS RECIPE be sure to try my Mexican Street Corn Salad too!