Sweet Kale Salad (Costco Copycat)
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Sweet Kale Salad is crunchy, colorful, and full of bold, fresh flavor… and it’s even better than the Costco classic!! We’re talkin’ broccoli, brussels, cabbage, and kale all tossed with sweet dried cranberries and roasted pepitas. Don’t even get me started on the dreamy, homemade poppyseed dressing… creamy, zippy, and perfectly balanced. Everything comes together for a sweet and savory side (or meal!) that’s guaranteed to be your new favorite way to eat your greens!
Table of Contents
Sweet Kale Salad
This is hands-down my favorite salad on the planet. I fell in love with the sweet kale salad at Costco years ago, and surprise, surprise, I decided I had to make it even better.
This version??? Total obsession. I make it for lunch, dinner… heck, I’d eat it for breakfast.
The poppyseed dressing is SO dreamy… zippy, creamy, sweet, and tangy… and don’t even get me started on those crunchy seeds and chewy cranberries.
And listen, I know kale gets a bad rap sometimes, but not here!!! It’s chopped, balanced with cabbage and Brussels, and practically sings once that dressing hits.
Honestly, I am the only one in my family who will eat this salad. But, I’m okay with that. More for me.
And when this says that it serves 4, that is with someone who has self-control. In my house, this recipe serves one… and that is me. {{yeah baby}}
INGREDIENT NOTES
- Broccoli Stalks: We’re only using the firm, light green part… not the darker green buds on top (save those florets for something else!). The outer layer is extra tough, so peel that off first.
- Cabbage & Brussels Sprouts: Remove any pale or damaged outer leaves before slicing.
- Kale: Use curly or lacinato kale. Remove the stems, then chop the leafy part into small pieces.
- Dried Cranberries: For chewy, sweet pops of color. Dried cherries or golden raisins would be yummy too!
- Pepitas: Pumpkin seeds add another type of crunch. I like them roasted and salted.
- Extra Virgin Olive Oil: The best choice for salad dressings! The flavor is unmatched. If you need a sub, avocado oil is the next best choice.
- Sugar: Just a little to balance the acidity. Use granulated so it dissolves more easily.
- Apple Cider Vinegar: Adds plenty of tang and acidity but isn’t as intense as white vinegar.
- Lemon: You’ll need both the juice and the zest in the sweet kale salad dressing.
- Egg Yolk: Use pasteurized eggs for safety, or replace with mayo or Dijon mustard.
- Poppy Seeds: Stir these in last so the dressing can emulsify properly and stay smooth.
VARIATIONS
Apple Crunch: Mix in thinly sliced apples or pears for extra sweetness and snap.
Citrus Twist: Swap lemon juice with orange juice and zest for a sunny variation.
Fall Harvest: Include roasted butternut squash and toasted walnuts.
Protein Boost: Add grilled chicken, shrimp, or seared salmon on top.
Wholesome Vegan Version: Use vegan mayo instead of egg yolk and swap the sugar with maple syrup.
COSTCO SWEET KALE SALAD FAQ
Freshly chopped veggies make a huge difference in both texture and flavor, and you’ll be hard pressed to get a mix with all this goodness in it… unless you just buy sweet kale salad from Costco. And that kinda defeats the purpose of this recipe, amirite??
If you’re looking for a shortcut, you could get away with bag of chopped kale and shredded green cabbage. You may still need to chop them a bit smaller, but it’ll save you some prep time!
Yes, but perfectly balanced with the lemon and vinegar so it isn’t too sweet. Just creamy, vibrant, and perfectly craveable.
Add a pinch (¼ teaspoon) of xanthan gum while blending to thicken the poppyseed dressing right up!
The greens will continue to soften the longer they sit, so dressed salad is best enjoyed the same day. But you can prep everything up to 3 days ahead, then store the salad and dressing separately in the fridge!
It’s a great option for meal prep. Just toss the salad with dressing whenever you’re ready to eat.
After testing this sweet kale salad about a dozen different ways, I realized the key is all in the texture balance and that dressing.
Chopping the greens super thin (yes, even the kale!) makes them tender and tossable, not tough. Using egg yolk in the dressing helps emulsify it into something rich and glossy, just like the Costco version, but with even more flavor.
Lemon zest adds brightness, the sugar balances the tang, and the poppy seeds give it that signature crunch. It’s all about hitting that sweet-savory-crunchy-creamy note in every bite.
This is the version I go back to again and again… and I guarantee once you taste it, you will too.
DONNA’S PRO TIPS
- Chop it thin!!! This makes even tough greens like kale feel tender and balanced.
- Massage the chopped kale with a little oil to make it even more tender and flavorful.
- Use fresh lemon juice and zest. It makes the dressing come alive.
- Blend before adding poppy seeds. Keeps the texture smooth and creamy.
- Dress just before serving. It helps keep everything crisp.
- Make extra!!! The dressing is so good you’ll want it on everything.
TOOLS NEEDED
- Cutting board and knife
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Immersion blender or countertop blender
- Measuring cups and spoons
- Jar or container for leftover dressing
Enjoy!
With love, from our simple kitchen to yours.
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Other Copycat Costco Recipes
Sweet Kale Salad (Costco Copycat)
Ingredients
For the Salad:
- 1 cup broccoli stalks, thinly sliced (from about 1 to 2 heads broccoli)
- 1 cup Brussels sprouts, thinly sliced (from about 8 to 10 sprouts)
- 1 cup green cabbage, thinly sliced
- 1 cup kale, chopped
- 1/4 cup dried cranberries
- 1/4 cup pepitas, pumpkin seeds
For the Poppyseed Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1 large egg yolk, pasteurized, for food safety
- 1 teaspoon poppy seeds
- 1/2 teaspoon onion powder
Instructions
- Prep the Veggies: Wash and dry all vegetables thoroughly. Thinly slice the broccoli stalks, Brussels sprouts, and green cabbage. Chop the kale.
- Assemble the Salad: In a large mixing bowl, combine the broccoli, Brussels sprouts, cabbage, and kale. Add the dried cranberries and pepitas. Toss gently to combine. Set aside.
- Make the Dressing Base: In a medium mixing bowl, whisk together olive oil, water, and egg yolk until smooth and emulsified.
- Add Flavor: Stir in the sugar, apple cider vinegar, lemon juice, lemon zest, salt, and onion powder until fully combined.
- Blend: Using an immersion blender (or countertop blender), blend the dressing until slightly thickened and lighter in color.
- Finish the Dressing: Stir in poppy seeds and whisk again until evenly distributed. Taste and adjust seasoning if needed.
- Dress the Salad: Pour about half the dressing over the salad and toss well to coat. Serve immediately with extra dressing on the side or stored for later use.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
