TIP: Top with chicken or roasted salmon for a hearty dish. Dressing tastes better if you prepare it the night before. Plus, it saves you time the next day!
Poppy Seed Dressing
1/4 cup plus 1 tablespoon sugar
1/3 cup white wine vinegar
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1/3 cup grated yellow onion
3/4 cup canola oil
1/4 cup olive oil
1 tablespoon poppy seeds
2 bunches kale or 10 ounces curly kale leaves
1/2 cup dried cranberries
1 cup shredded carrots
1/4 cup sunflower seeds
To make the poppy seed dressing: In a blender or food processor, add the sugar, vinegar, mustard powder, salt, pepper, and onion and pulse to combine, about 30 seconds.
With the machine running, slowly add the canola and olive oils until smooth, 2 to 3 minutes.
Add the poppy seeds and blend just until combined.
Cover and refrigerate until ready to use. (Store in an airtight container in the refrigerator for up to 1 month.)
To make the salad: Rinse and dry the kale, unless using prepackaged. Remove the midribs and slice the kale into thin strips.
Toss the kale in a large bowl with the cranberries, carrots, and sunflower seeds. Pour 1/3 cup of the dressing over the kale mixture and use your hands to toss and coat well, massaging the kale with your hands. (Reserve the remaining dressing for another use.)
Refrigerate for 15 minutes before serving.
Store in an airtight container in the refrigerator for up to 2 days.