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Super Summer Kale Salad

super summer kale saladThis amazing salad is packed full of nutrients and is quick and easy to make. Recreated from a deli salad sold at Harris Teeter. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck. Cook time includes chilling.

Super Summer Kale Salad

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By: Deryl
Prep Time
20 min
Cook Time
4 hrs. 20 min.
Passive Time
4 hrs.
  • 3/4 cup organic sugar
  • 1/2 cup vinegar
  • 1/2 teaspoon sea salt or Himalayan salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 bunch organic kale, stems removed and leaves chopped
  • 1/2 (16 ounce) package organic frozen shelled edamame (soybeans), thawed
  • 1/4 red onion, sliced thin
  • 1 cup shredded carrot
  • 2/3 cup fresh organic blueberries
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup cashew pieces
  • 1/2 cup shelled, roasted sunflower seeds



  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.

Recipe Notes

*organic ingredients suggested, but not required.

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Credit: Deryl