I’ll admit it. My daughter and family LOVE a store bought, instant Kale Poppyseed Salad. It’s our naughty habit, with which I indulge them…until today! It’s long bothered me to mix it up, serve it fully leaded to my family and to section off a portion, sans evil dressing for myself! That’s just bad! So there it is. I’ve come clean. Hey, I’m human!
Guilt finally got the best of me, and today I was inspired, especially knowing the amazing health benefits of Supergreens such as Kale. There had to be a better way! After all, with so much goodness: kale, brussels sprouts, pumpkin seeds, surely I could recraft the salad with nothing but Green superfoods and no Vegetable oils, Xanthum Gum, eggs, and refined sugars. That’s just scary! It’s the typical scenario…First mix Superfoods, then add sugar, etc…(see image on the right)!
So, I’ve kept the greens in place, including kale and brussels sprouts, added pumpkin seeds, dried cherries (try to get the ones without sugar added!), red onions, and beautiful citrus fruit. I love the flexibility of this…you could sub out any healthy seed or nut, use cranberries, oranges, tangerines, or any combination. Get creative!
The UNIQUELY HEALTHY ANCHOR in this salad is the dressing! Instead of cream or mayo, its base is cashews! Throw in some coconut yogurt, almond milk, some citrus flavors, and you have yourself one amazing dressing…finished off with poppy seeds!
Mix all this goodness together and you have yourself one crowd pleaser. The dressing can be made ahead and even once mixed, it will hold its own since kale and sprouts don’t get soggy! Want a more carnivorous meal? Add grilled chicken or fish! I don’t know about you…I’m in SALAD HEAVEN!!!!
SWEET KALE AND CITRUS POPPYSEED SALAD, makes 5 dinner salads
AUTHOR: Kristen Tinker
DRESSING INGREDIENTS (only approx 1/2 is used; additional dressing may be stored in a mason jar in the fridge)
1 cup soaked cashews
2 TBSP agave syrup
2 TBSP unsweetened coconut yogurt
1 TBSP lemon juice
1 TBSP orange juice
2 TBSP red wine vinegar
1/2 tsp dry mustard
2 Unsweetened Almond Milk
2 pinches salt
2-3 TBSP water for thinning to desired consistency (I kept mine rather thick to cling to the greens)
1 TBSP Poppyseeds (these may be eliminated if one cannot consume for health purposes; they simply add crunch!)
12 oz Brussels sprouts, ends trimmed and sliced
2.5 oz chopped baby kale
5 Orange Citrus (Citrus Tango used in mine), peels cut away and sliced…peel over the greens so the juice drips into the salad!
1/2 thinly sliced red onion
2 TBSP raw pumpkin seeds
3 TBSP dried cherries or cranberries
5-6 TBSP Poppyseed dressing
- Soak Cashews 2-3 hours or even overnight to release phytic acid, enzyme inhibitors, which protect the nut or seed for ideal growing conditions but also can cause potential problems in your body by binding to nutrients, therefore precluding nutrient deficiencies and digestive issues. (and you wondered why so many people have grain and nut issues!!!!!)
- Drain cashews and place in food processor. Blend into a paste and then add remaining ingredients, except water and poppyseeds. Blend once againÂ into a smooth mixture, adding water to think to desired consistency. Once achieved, add poppyseeds, using a spoon to incorporate (do not use processor since you do not want to chop the seeds). Season with additional salt to taste.
- Mix greens and salad ingredients in large salad bowl. Add 5-6 TBSP Poppyseed dressing, mixing with the addition of each tablespoon to preserve the salad’s integrity…you don’t want or need too much dressing!
- Divide salad amongst 5-6 plates. Top with additional dressing if desired and garnish with additional citrus, seeds, dried cherries.