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Kale and Edamame Salad

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Blueberry Pomegranate Vinaigrette (available at Wally World)
  • OR
  • 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
  • 1/4 c Pomegranate juice
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
  • 4 oz. Napa Cabbage
  • 4 oz. Red Cabbage
  • 1/4 red onion, sliced thin
  • 1 cup shredded carrot
  • 2/3 cup fresh blueberries
  • 1/2 c chopped apples
  • 1/2 c grape tomatoes
  • 1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
  • 1/2 cup cashew pieces
  • 1/2 cup shelled, roasted sunflower seeds
  • 1/2 c feta

Details

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.

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