Chopped Kale Salad with Cranberries, Pepitas, and Creamy Poppyseed Dressing
Sweet, tangy, and full of crunch, this is an addicting and healthy salad!
Servings 4
Calories 286kcal
Ingredients
Berries
- 1/2 cup dried cranberries or barberries unsweetened, or use fresh berries such as blueberries or raspberries
- 1/4 cup liquid allulose or other liquid sweetener (if using stevia glycerite, dilute in 1/4 cup water), omit if using fresh berries
Salad
- 2 cups broccoli slaw
- 1 cup green cabbage shaved thin (I like to use a mandolin but a sharp knife works well too)
- 2 cups kale leaves stems removed and torn
- 1 cup Brussels sprouts shaved (I like to use a mandolin but a sharp knife works well too)
- 1 small head radicchio chopped
- 1/4 cup pumpkin seeds toasted
Creamy Poppyseed Dressing
- 1/2 cup mayonnaise
- 1-2 tablespoons heavy cream or cashew cream for dairy-free, or almond milk for lower fat
- 1-2 tablespoons lemon juice or white wine vinegar, plus more to taste
- 1 tablespoon poppyseeds
- 1/2 teaspoon onion powder
- 1/4 teaspoon stevia glycerite or to taste, I like to add a couple drops, taste, and add more as desired
- 1/4 teaspoon mustard dried
- salt and pepper to taste
Instructions
- One day before serving the salad, soak the unsweetened cranberries or barberries in liquid sweetener. Refrigerate in sweetener overnight and up to 1 week ahead.
- Combine all dressing ingredients in a jar and shake until completely combined (can be made up to 1 week ahead).
- Just before serving, drain the berries on a paper towel. Add to all the salad ingredients in a large bowl along with the dressing and toss to coat evenly. Serve.
Notes
Protein:Energy Quotient [calories]: 0.14
Nutrition
Calories: 286kcal | Carbohydrates: 11g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 225mg | Potassium: 491mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3838IU | Vitamin C: 112mg | Calcium: 170mg | Iron: 2mg