Recipe Home > Salads > Summer Kale Salad






  1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
  2. 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.

Ingredients




  • 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




Directions



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