Fall Kale Super Salad + Poppy Seed Dressing

Kale has been the super food for the summer and now that fall is here we have another way to incorporate it into your meal. You may have been eating Kale chips all summer long so how about switching gears and trying a Kale Super Salad this fall, complete with a Poppy Seed Dressing. I know you’ll enjoy it.

Yields: 2 large or 4 small servings

Total time: 15 minutes

Here is what you’ll need:


2 cups chopped kale

3-4 florets broccoli, chopped

1⁄2 cup dried cranberries

1⁄4 cup roasted sunflower seeds

1 small apple, cored and chopped

Creamy Poppy Seed Dressing:

1 Tbsp. granulated sugar

1 1⁄2 Tbsp. apple cider vinegar

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1 Tbsp. vegetable oil

1 tsp. poppy seeds

Pinch of salt and pepper


Make poppy seed dressing:

Combine all ingredients in a small bowl or jar. Whisk or shake vigorously until combined and creamy. Refrigerate if not using right away.

For the salad:
Prepare greens. For the kale, remove leaves from stem. Chop kale leaves in to bite-sized pieces and scatter on a cutting board. Massage the kale for a minute or so, until it softens and darkens. Add kale to large bowl. For the broccoli, remove several florets and finely chop both the flower ends and the stalk. Add to the bowl.

Add the dried cranberries and roasted sunflower seeds to the bowl. Dice apple and add to the bowl. Drizzle some of the salad dressing over the salad and toss. Add more dressing as needed, until salad is moistened with dressing to your liking.

Sprinkle a pinch of salt and pepper

Your salad is done so now enjoy! Let me know if you decide to make this and tell me how good it tastes.

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