This Sweet Kale Chopped Salad is a time saver and a great healthy weeknight meal option. It takes just 15 minutes and needs minimal chopping and just one pan! This recipe is gluten free and nut free. This Sweet Kale Chopped Salad can also be made low fat and dairy free. Its a great meal prep option, staying fresh in the fridge for days!
why you’ll love this recipe
- Minimal chopping: Uses pre-shredded cabbage and pre-cooked sausage.
- Simple ingredients: Just 8 easily-found ingredients, no fancy stuff.
- No cooking required: Everything is tossed together raw, no stovetop or oven needed.
- Quick dressing: Use store-bought poppyseed dressing or whip up a simple homemade version in minutes.
- Toss everything in one bowl, serve, and wash.
- Saves time and dishwashing headaches.
- Fast & fresh: Perfect for hectic evenings or packed lunches.
ingredients & substitutions
Kale: The earthy base, tender baby kale is best, but regular kale works too. No kale fan? Swap in spinach or romaine for a milder bite.
Cranberries: Tangy jewels of sweetness, dried cranberries bring pops of flavor. Craving something different? Chopped dried cherries or raisins offer a similar touch.
Cabbage: Crunchy and light, shredded green cabbage adds freshness. Need a swap? Try thinly sliced napa cabbage or shredded Brussels sprouts for a similar texture.
Apple Chicken Sausage: Savory with a hint of fruit, pre-cooked apple chicken sausage brings satisfying protein. Vegetarian? Swap in grilled chicken or turkey breast, chopped into bite-sized pieces for a vegetarian Sweet Kale Chopped Salad. Vegan? Opt for veggie crumbles or skip the sausage altogether for a vegan Sweet Kale Chopped Salad.
Sunflower Seeds: Nutty bursts of texture, toasted sunflower seeds add richness. Feeling adventurous? Try pepitas or chopped walnuts for a different crunch. No nuts or seeds? No problem, just omit them.
Zucchini: Refreshing ribbons of green, thinly sliced zucchini brings coolness and a touch of summer. Don’t have zucchini? Chopped cucumber or bell pepper offer a similar crunch.
Poppyseed Dressing: Tangy creaminess in a bottle, store-bought poppyseed dressing saves time. Feeling ambitious? Whip up the simple homemade version for a fresh touch. Skip the dressing altogether for a lighter option.
taste & texture
Each bite of this Sweet Kale Chopped Salad is a party! Sweet pops from cranberries dance with the earthy depth of kale. Crunchy sunflower seeds and zucchini add pops of fun. Savory chicken sausage brings a warm hug, while the creamy poppyseed dressing ties it all together in a smooth kiss. It’s fresh, it’s light, it’s satisfying.
directions
Step 1
Preheat the air fryer or oven to 375. Add the chicken sausage to a baking sheet and bake for 25-30 minutes until the sausage is charred on the edges and fully cooked.
Step 2
In a large bowl, combine the kale, cranberries, cabbage, chicken sausage, sunflower seeds, and zucchini.
Step 3
Toss gently to distribute.
Step 4
Remove the chicken sausage from the oven and cut into thin slices.
Step 5
Drizzle the Sweet Kale Chopped Salad with the poppyseed dressing and toss again to coat.
Step 6
Taste and adjust seasoning with salt and pepper if needed.
expert tips & tricks
how to make this vegan
Ditch the chicken sausage and use veggie crumbles or skip the protein altogether, choose a vegan poppyseed dressing for a vegan Sweet Kale Chopped Salad.
how to serve, store and meal prep
Serving: Spoon the Sweet Kale Chopped Salad onto plates or in bowls, drizzle with dressing just before serving for maximum freshness.
Fridge Storage: Keep assembled Sweet Kale Chopped Salad (dressing separate) in airtight containers for up to 4 days. Wilted kale? No problem! Just massage a teaspoon of water into the leaves before serving.
Meal Prep: Portion individual Sweet Kale Chopped Salad in airtight containers with dressing on the side. Keep refrigerated for up to 3 days, assemble with dressing just before enjoying.
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Sweet Kale Chopped Salad (gluten free)
Ingredients
- 4 cups chopped and shredded kale
- 1/2 cup dried cranberries
- 1/2 cup shredded green cabbage
- 4 cooked and chopped apple chicken sausage
- 1/4 cup sunflower seeds
- 1/2 cup thinly sliced zucchini
- 1/4 cup poppyseed dressing
Instructions
- Preheat the air fryer or oven to 375. Add the chicken sausage to a baking sheet and bake for 25-30 minutes until the sausage is charred on the edges and fully cooked.
- In a large bowl, combine the kale, cranberries, cabbage, chicken sausage, sunflower seeds, and zucchini.
- Toss gently to distribute.
- Remove the chicken sausage from the oven and cut into thin slices.
- Drizzle with the poppyseed dressing and toss again to coat.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately and enjoy!
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