One of my favorite salads is the regular kale salad made by the cheesecake factory. They have since changed their old version to one I don't really care for because they traded in the craisins for yellow raisins which to me changed the whole taste of the salad ...meh.
The old version had craisins, almond slivers, chopped apples, and buttermilk dressing.
Considering I don't consume dairy anymore, the buttermilk is obviously out. However, I think my version is surprisingly close to the original salad. I chopped some green apples (I prefer granny smith), craisins, thinly sliced carrots, and threw in sunflower seeds for a bit of crunch.
The dressing is made of Brianna's poppy seed dressing (couldn't find a comparable vegan buttermilk dressing. When I found the Brianna dressing, I didn't realize that it was sweet and so I added a tiny bit of salt and couldn't believe how close it tasted to the buttermilk dressing.
Here's a batch I made with pickled beets and some red apples. I love pickled beets and wouldn't mind adding them to every salad if I could.
I also like to massage my kale with a little salt to soften it and get the bitterness out. It is absolutely delish when mixed together and doesn't bother my oral allergies as long as I chop those apples up into small bits and make sure dressing is on the whole thing.
Kale Salad with Apple, Cranberries, Sunflower Seeds
- Chopped apples
- Sweetened cranberries
- sunflower seeds unsalted
- Brianna Poppyseed dressing
- Wash your kale with water, drain and pat dry.
- Massage kale with a pinch of salt and some water. Let sit for a few minutes.
- Drain and rinse kale.
- Chop apples.
- Add remaining ingredients.
- Mix 2 oz of dressing and a pinch of salt.
- Add dressing to your salad and enjoy.
Note: I created my own version of dressing but you can always use your favorite vegan dressing.