Cherry and Sunflower Seed Kale Salad

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Sodium: 184mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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