Cherry and Sunflower Seed Kale Salad

Cherry and Sunflower Seed Kale Salad Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Perfect for a light lunch or side, this Cherry and Sunflower Seed Kale Salad features a homemade honey-mustard vinaigrette. The dried cherries and sunflower seeds give the kale an extra crunch with a sweet and salty finish.


Serves 4 (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 117
Fat 5.6 g
Satfat 0.7 g
Sodium 184 mg


1 1/2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon pepper
5 ounces baby kale
1/4 cup dried cherries
1/4 cup sliced red onion
2 tablespoons sunflower seeds


Combine vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a large bowl. Add kale, dried cherries, onion, and sunflower seeds; toss.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ann Taylor Pittman,

Cooking Light

January 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note