Sweet Kale Salad (Costco copycat)
An incredibly delicious sweet kale salad recipe with cranberries, almonds, and a creamy homemade greek yogurt dressing. Healthier than Costco’s bagged salad, and super easy to make! You can even use homemade dried cranberries and homemade greek yogurt.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Bowl
- Cuisine: American
Ingredients
Scale
- 8 oz Brussels sprouts, sliced thin
- 4 cups kale, loosely packed and then finely chopped
- 1 cup julienned broccoli stems (from about 2 heads of broccoli)
- 2 cups thinly sliced cabbage (from about 1/4 head)
- 1/2 cup dried cranberries (how to make your own dried cranberries)
- 1/4 cup pepitas or sunflower seeds or chopped almonds*
- 1/2 cup Greek yogurt (how to make homemade Greek yogurt)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 3 Tbsp apple cider vinegar (how to make homemade apple cider vinegar)
- 1 Tbsp maple syrup or honey (I preferred the taste of maple syrup)
- 1/8 tsp salt
Instructions
- Place all chopped vegetables, dried cranberries, and the seeds/nuts in a very large bowl.
- Combine the remaining ingredients in a small bowl and whisk together until the dressing is smooth and creamy.
- Add the dressing to the vegetables and toss thoroughly so that everything is coated well.
- Ideally, let the salad sit for an hour for the flavors to develop. Or you can serve immediately.
Notes
- The bagged salad from Costco came with pepitas, but sunflower seeds are a less expensive alternative. I’ve also made this salad with chopped almonds when I ran out of pepitas and thought that version was even better!
- It makes a huge difference if these ingredients are chopped finely, even smaller than bite-sized pieces. For the Brussels Sprouts:
Chop off the bottom of the sprout, where it attaches to the stalk. Cut the sprout in half, lengthwise. Place the sprout on the cutting board, cut-side down. Slice it thin, starting at one end and working your way to the other. Repeat with the other half. - For the Broccoli, you’ll want to julienne the stems, and here’s how you do that:
Cut the crown of the broccoli off the stem so that you have one big stem (i.e. not one big stem with small stems shooting off of it). Then, cut off the very bottom of the stem, where it attaches to the plant. Cut the stem into 1-1 ½” pieces. Stand one piece on its end and, working from one end to the other, slice the stem into thin pieces. Take about half of the pieces and stack them on each other so that a flat piece is on the cutting board and a round piece is on top. Slice the stem lengthwise again. Repeat with the remaining pieces of broccoli. - Make before meal prep.
You’ll want to make this sweet kale salad recipe before you make anything else for dinner. It’s amazing what an extra 15 minutes can do to the flavors.
Another option is to make it earlier in the day, or even the day before. Whatever is easier for you!
Nutrition
- Calories: 164
