1 bunch kale, ribs removed and finely chopped (about 4 cups packed)
2 cups cabbage, shredded
2 cups broccoli, finely chopped
2 cups brussels sprouts, shredded (optional)
1 cup endive, chopped (optional)
1/2 cup dried cranberries
1/2 cup pumpkin seeds
Poppyseed Dressing:
1/2 cup Greek yogurt, plain
1 tsp raw honey or maple syrup
1 tsp apple cider vinegar
1/2 lemon, zest and juice of
1/2 small orange, juice of
1 tbsp poppy seeds
1/2 tsp garlic or onion powder
1/2 tsp salt
Directions
1 Add kale, cabbage, broccoli, brussels sprouts and endive (if using), cranberries to a large salad bowl. Toast pumpkin seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes. Stir frequently and watch closely not to burn. Transfer to a salad bowl.
2 In a small bowl or salad dressing shaker, add Poppyseed Dressing ingredients and whisk or shake to combine. Pour over salad, gently stir and serve.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving = 1 2/3 cups
Calories: 125.1
Total Fat: 2.8 g
Saturated Fat : 0.7 g
Cholesterol: 1.3 mg
Sodium: 266.4 mg
Total Carbs: 22.8 g
Sugars: 10.4 g
Dietary Fiber: 3.9 g
Protein: 5.9 g
