SWEET KALE SALAD
2 cups lightly packed spinach or spring mix greens
1 cup kale
3 brussels sprouts, sliced
½ ccup broccoli florets
2 tablespoons baked pepitas (pumpkin seeds)
3 tablespoons dried cranberries
For the poppy seed dressing*:
1 tablespoon shallot, chopped
3 tablespoons plain Greek yoghurt
3 tablespoons mayonnaise
2 tablespoons olive oil
½ tablespoon apple cider vinegar
1½ tablespoons water
2 teaspoon sugar
1½ tablespoons poppy seeds
Add greens to a large dinner plate or salad bowl. Top with the brussels sprout slices, broccoli florets, baked pepitas and dried cranberries.
To make the dressing, combine all of the ingredients whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.
NOTES
-The salad dressing makes 4 servings. Store in an air-tight container in the refrigerator for up to 1 week.
Photo: Mareli Dahl
