Ingredients
Units
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For the Salad
- 1 large bunch kale, chopped
- 1 cup frozen, shelled edamame, thawed
- 1/4 red onion, diced
- 1 cup shredded carrot
- 1 cup fresh blueberries
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sweetened, dried cranberries
- 1/4 cup sunflower seeds
For the Vinaigrette
- 3/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
Instructions
- Make the vinaigrette: Whisk vinegar, olive oil, salt, and sugar together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, tomatoes, red onion, carrot, blueberries, dried cranberries, nuts, and sunflower seeds together in a bowl.
- Pour about half the dressing over the mixture and toss to coat. If it looks a little dry, add more dressing.
- Chill in fridge for 10 minutes before serving.
- Prep Time: 15 mins