This is a summer staple of mine that features crisp kale, “meaty” Great Northern white beans, crunchy trail mix, and a savory poppy seed dressing! It’s great to eat on a summer day and it’s also super versatile—complex enough for a standalone meal or as side dish to accompany your plate.
SUMMERTIME KALE SALAD
WITH TANGY POPPY SEED DRESSING
Makes: 2 servings
Serving size: 11⁄4 cup
Prep time: 15 minutes
Cook time: 20 minutes
INGREDIENTS
3⁄4 cup cauliflower, coarsely chopped
salt and freshly ground black pepper
2 cups kale, chopped into 1⁄2-inch (1.25cm) strips
1⁄3 cup goat cheese
1⁄2 cup Great Northern white beans
1⁄2 cup trail mix
for the dressing
1⁄2 cup vegetable oil (or light olive oil)
1⁄4 cup red wine vinegar
1⁄4 cup granulated sugar
1 tsp poppy seeds
1 tsp dried mustard
1 tsp salt
DIRECTIONS
1 Preheat the oven to 450°F (232°C).
2 Place the cauliflower on a baking pan, season with salt and pepper, and roast until golden and tender, about 20 minutes. Chop and set aside.
3 In a 16-ounce (450-gram) Mason jar, make the dressing by combining all the ingredients. Put the lid on tightly and shake the jar well.
4 In a bowl, combine the cauliflower, kale, cheese, beans, and trail mix. Drizzle the dressing over the top, tossing to coat, and serve immediately.
CHANGE IT UP
NUTRITION FACTS
per serving
350
20g
25g
10g