Sunflower Kale Salad with Poppy Seed Dressing
  • 3 tablespoons cider vinegar
  • 1 large shallot, peeled and chopped
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 3 teaspoons Dijon mustard
  • 2 teaspoons poppy seeds
  • ⅓ cup sunflower seeds
  • 24 ounces fresh kale, stemmed and coarsely chopped
  • 1 green apple (such as Granny Smith), cored and coarsely chopped
  • 1 red apple (such as Fuji or winesap), cored and coarsely chopped
  1. In a jar with a tight-fitting lid, combine the vinegar, shallots and ¼ teaspoon of the salt. Set aside for 10 minutes. Add ¼ teaspoon of the pepper, honey, olive oil, mustard and poppy seeds. Cover and shake vigorously to combine. Set aside.
  2. In a dry skillet over medium heat, add the sunflower seeds. Toast and toss for 3 minutes or until lightly browned. In a serving bowl, toss together the kale, green apples and red apples. Sprinkle with the remaining salt and pepper. Add the sunflower seeds and toss well. Shake the dressing again to emulsify and drizzle over the salad. Serve immediately.
Recipe by The Tennessee Magazine at