kale Archives - The Slow Roasted Italian

Sweet Kale Salad (Costco Copycat)

Donna Elick — Mon, 18 Aug 2025 10:00:00 +0000

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!

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

Can I use a bagged salad mix?

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!

Is the poppyseed dressing sweet?

Yes, but perfectly balanced with the lemon and vinegar so it isn’t too sweet. Just creamy, vibrant, and perfectly craveable.

How can I make the dressing thicker?

Add a pinch (¼ teaspoon) of xanthan gum while blending to thicken the poppyseed dressing right up!

Can I save leftover Costco sweet kale salad?

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

Copycat Costco Tortellini Pasta Salad

Copycat Costco Pinwheels

Copycat Costco Chicken Salad

Copycat Costco Mac and Cheese

Sweet Kale Salad (Costco Copycat)

My Sweet Kale Salad is everything you love about the Costco version, but made even better from scratch! Bold, bright, and utterly craveable.

Course Salad

Cuisine American

Method Mixed

Prep Time 15

Total Time 15

Servings (1 cup per serving)

Calories 272cal

Author Donna Elick

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 1 cup broccoli stalks, 1 cup Brussels sprouts, 1 cup green cabbage, and 1 cup kale. Add 1/4 cup dried cranberries and 1/4 cup pepitas. Toss gently to combine. Set aside.
Make the Dressing Base: In a medium mixing bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons water, and 1 large egg yolk until smooth and emulsified.
Add Flavor: Stir in 2 tablespoons sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/2 teaspoon 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 1 teaspoon 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.

Notes

Make-Ahead Tips: Prep the veggies and dressing up to 3 days ahead. Store separately in airtight containers and dress just before serving for best texture.

Dressing Substitutions: If you’re concerned about raw egg, swap the yolk with 1 teaspoon Dijon mustard or 1 tablespoon mayonnaise as an emulsifier.

Texture Tip: Add a pinch (¼ teaspoon) of xanthan gum while blending to create a thicker dressing.

Storage: Store leftover undressed salad in the fridge for up to 3 days. Dressed salad is best enjoyed the same day.

Nutrition

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sweet Kale Salad (Costco Copycat) appeared first on The Slow Roasted Italian.

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Donna Elick — Fri, 08 Aug 2025 10:05:00 +0000

Instant Pot Zuppa Toscana combines rich flavors with a velvety texture for the ultimate comfort food meal. Make copycat Olive Garden Zuppa Toscana in the Instant Pot in under half an hour! This is about to be one of your favorite soups – and a great way to combat cold nights!

Seriously, this Instant Pot Zuppa Toscana Soup recipe has so much flavor! With a cook time, you’ll be enjoying bite after bite of this creamy soup in no time at all.

It’s one of the best soup recipes for the winter months, because it’s literally comfort in a bowl.

I’ve been making this Olive Garden copycat soup recipe for years, with no plans of slowing down! Because when you have a tasty soup recipe this easy and delicious, you hold on tight!

Instant Pot Zuppa Toscana

This dish is the ultimate copycat recipe of the classic Olive Garden™ soup, made quick and easy in a pressure cooker.

And, it’s perfect for colder days because it’ll warm you up from the inside out!

Sausage, potatoes, and fresh kale in a perfectly seasoned, rich, and creamy broth make this Instant Pot Tuscan soup a hit from the first bite.

Try more homemade versions of restaurant favorites like this chicken gnocchi soup or a hearty minestrone. You may also like my Instant Pot Lasagna Soup!

And you can’t include potatoes in a soup without getting the craving for a rich & creamy Baked Potato Soup!

It’s just as simple as this Zuppa Toscana Instant Pot recipe, and the flavors are truly incredible.

Making sausage and potatoes for dinner is a staple in my kitchen, and if you need a set-it and forget-it weeknight dinner hero, you can even make sausage and potatoes in the air fryer!

If Zuppa Toscana is your go-to, try our Sausage and Gnocchi Soup too! It swaps the potatoes for pillowy gnocchi and delivers the same cozy, Italian sausage comfort in just 30 minutes on the stovetop.

Tips for Making Zuppa Toscana Soup in Instant Pot

Prep ahead of time. Chop up your potatoes in advance and keep them in the refrigerator until it’s time to cook. Storing them in water prevents them from browning.
Tip for breaking up meat: Instead of a wooden spoon, try a potato masher! It’s faster, easier, and creates evenly-sized crumbles.
Need a low-carb version? Simply replace the potatoes with chopped cauliflower florets.
Add some cheese! Sprinkle freshly grated Parmesan over each bowl of Instant Pot Zuppa Toscana before diving in.

Serving Suggestions

Bake up some homemade breadsticks for dipping in this delicious soup! To round out the meal, add a big bowl of my copycat Olive Garden salad.

This Olive Garden Zuppa Toscana Instant Pot recipe makes plenty for guests, so finish off the night with a slice of Italian cream cake or tiramisu!

Storing and Reheating Leftovers

Allow the Instant Pot Tuscan soup to cool down to room temperature, then transfer it to the fridge in an airtight container. This will last you up to three days.

You can reheat it on the stove over low heat, stirring occasionally. Or, you can microwave a bowl in 30 second increments, stirring once or twice.

I always eat leftovers of this soup the next day because I’m still craving that flavor!

Instant Pot Zuppa Toscana does not freeze well. Dairy tends to separate, and the potatoes will become mushy and grainy.

Zuppa Toscana Instant Pot FAQ

Can I substitute spinach for kale?

Yes, you can! You can use traditional lacinato kale or spinach when making Zuppa Toscana soup in the Instant Pot. I personally love the tenderness of baby kale, so it’s my go-to.

Am I able to make this in the slow cooker?

Absolutely. Just be sure to cook and prepare your sausage beforehand, then add in the chicken stock and stir to get all the browned bits from the bottom of the pan.

Transfer the sausage and broth to the slow cooker and add the potatoes. Then, cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.

Complete the rest of the Zuppa Toscana Instant Pot recipe as normal, mashing the potatoes and wilting the greens.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Hearty Vegetable Beef Soup

Instant Pot Lentil Soup

Turkey Rice Soup

Ultimate 30 Minute Lasagna Soup

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Instant Pot Zuppa Toscana combines rich flavors with a velvety texture for the ultimate comfort food meal.

Course Soup

Cuisine Italian

Method Instant Pot

Prep Time 2

Cook Time 20

Total Time 22

Servings

Calories 212cal

Author Donna Elick

Equipment

Ingredients

1 tablespoon extra virgin olive oil
24 ounces No-Sugar All Natural Pork Sausage 2 – 12 ounce packages
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
6 cups chicken stock
6 medium russet potatoes 6 – 8, cut into 1/2" cubes
1 cup heavy cream
5 ounces baby kale

Instructions

Turn the 6-quart Instant Pot to “Saute”. Once you can feel the heat when you hold your hand above it, add olive oil and crumble in the sausage.
Cook, stirring occasionally and breaking up the sausage as desired (I like bigger chunks), until the sausage is cooked through, about 3-5 minutes. Drain excess the sausage drippings from the pan (if necessary).
Add the Italian seasoning, onion powder, garlic powder, red pepper flakes and salt. Stir to combine.
Add the potatoes and pour in the chicken stock. Stir to combine and scrape the bits from the bottom of the pot.
Close the lid on the Instant Pot. Select “Manual” setting on the Instant Pot. Turn the pressure to high. Set timer for 8 minutes. Make sure the vent is closed.
When cook time is complete, quick-release pressure according to manufacturer’s directions.
Use a slotted spoon to remove 2 cups of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
Add the cream and kale to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
Serve and enjoy!

Notes

You can substitute traditional lacinato kale or spinach in this recipe. I love the tenderness of baby kale, so it is my favorite.
We love to serve with shredded Parmesan cheese over the top.
Make this recipe keto by substituting cauliflower for the potatoes!

To Make Zuppa Toscana in a Slow Cooker

Cook the sausage in a skillet on the stovetop. Add the seasonings and stir. Then add the chicken stock to the pot and scrape the bits on the bottom of the pan.
Transfer sausage and broth to your slow cooker and add potatoes. Cover and cook on high for 3-4 hours or low for 6-8 hours.
Remove 2 cups of potatoes and mash them. Return mashed potatoes to the slow cooker, add the cream and the baby kale. Stir until kale is wilted.

Nutrition

Originally published March 2019, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it helps us to continue creating new recipes.

The post Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup) appeared first on The Slow Roasted Italian.