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.

Author: Donna Elick

Servings: (1 cup per serving)

Prep Time15

Total Time15

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