By The ISFA work continues — another kitchen table this week, another young family with numbers that might work. I sat across from a couple in Jasper County and laid out the grants and watched their faces change from fear to possibility, and the change is the thing I live for now.
I made BLT with garden tomatoes this week — the summer version, the one that fills the kitchen with the smell that means this time of year, this stage of life, this specific Tuesday when the stove is warm and the family is fed and the feeding is the point. Kevin ate seconds. The man always eats seconds. The eating is the approval and the approval is the marriage.
Canning approaches. August. The ritual that marks the turn from growing to preserving, from garden to pantry, from the sun to the jar. The pressure canner — Marlene's mother's, weight jiggly, gauge lying, handle replaced twice — waiting in the closet like a veteran reporting for duty. The heirloom equipment for the heirloom work.
With canning season creeping closer and the garden still giving everything it has, I wanted something that honored the vegetables before they go into jars — something that lets them be raw and bright and themselves. This sweet kale salad is exactly that kind of recipe: the crunch of broccoli and Brussels sprouts alongside the chew of dried cranberries, dressed simply and eaten the same evening you make it, while the summer is still right there in the bowl.
Copycat Sweet Kale Salad
Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 6
Ingredients
- 4 cups chopped fresh kale, stems removed, leaves torn small
- 1 1/2 cups shredded broccoli florets and stems
- 1 1/2 cups shredded Brussels sprouts (about 8 sprouts, halved and sliced thin)
- 1 cup thinly sliced green cabbage
- 1/2 cup dried cranberries
- 1/3 cup roasted pumpkin seeds (pepitas)
- Poppyseed Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the dressing. Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, garlic powder, salt, and pepper in a small bowl or jar until fully emulsified. Taste and adjust sweetness or acidity as preferred. Set aside.
- Prep the greens. Combine the chopped kale, shredded broccoli, shredded Brussels sprouts, and sliced cabbage in a large salad bowl. If the kale feels tough, drizzle about 1 teaspoon of olive oil over it and massage with your hands for 1–2 minutes until slightly softened and darker green.
- Add mix-ins. Scatter the dried cranberries and roasted pumpkin seeds over the greens and toss gently to distribute evenly throughout the salad.
- Dress and toss. Pour about 3/4 of the dressing over the salad and toss well to coat. Add more dressing to taste. For best results, let the dressed salad sit for 5–10 minutes before serving so the kale softens slightly and absorbs the flavor.
- Serve. Plate and serve immediately, or refrigerate undressed for up to 2 days. Store leftover dressing separately in the refrigerator for up to 1 week.
Nutrition (per serving)
Calories: 210 | Protein: 4g | Fat: 14g | Carbs: 19g | Fiber: 3g | Sodium: 135mg