Kale Salad

By BearForce

Makes four servings

Ingredients

• 1/4 cup and 2 tablespoons white sugar
• 1/4 cup vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 bunch kale, stems removed and leaves chopped
• 1/4 (16 ounce) package frozen shelled edamame (soybeans), thawed
• 1/8 red onion, sliced thin
• 1/2 cup shredded carrot
• 1/3 cup fresh blueberries
• 1/4 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
• 1/4 cup cashew pieces
• 1/4 cup shelled, roasted sunflower seeds

Preparation

Step 1

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