This Costco Kale Salad is a crunchy and zesty recipe, which is made with fresh kale and shredded Brussels sprouts. It’s a healthy twist on a classic salad, ready in about 25 minutes.
Jump to RecipeCostco Kale Salad Recipe Ingredients
Salad:
- 4 cups finely chopped kale
- 2 cups broccoli slaw
- 2 cups thinly sliced Brussels sprouts, shredded
- 3/4 cup dried unsweetened cranberries
- 1/2 cup roasted and salted pepitas
Dressing:
- 1/4 cup low-fat milk
- 1/3 cup light mayo
- 1 tablespoon apple cider vinegar
- 1 lemon
- 2 tablespoons granulated sugar
- Salt and pepper
- 1/2 tablespoon poppy seeds
How To Make Costco Kale Salad
- Make the dressing: In a small blender, combine the milk, mayonnaise, apple cider vinegar, the zest of half the lemon, the juice of the whole lemon, and sugar. Season with salt and pepper (about ¼ teaspoon salt and ⅛ teaspoon pepper is a good starting point). Blend until smooth. Stir in the poppy seeds by hand.
- Combine the salad base: In a large salad bowl, combine the finely chopped kale, broccoli slaw, and thinly sliced Brussels sprouts.
- Dress and toss: Pour about half of the dressing over the greens and toss well to coat. This is a good time to let it sit for 5-10 minutes to allow the kale to soften slightly.
- Add toppings and serve: Add the dried cranberries and roasted pepitas to the salad. Drizzle with the remaining dressing and toss lightly one more time before serving.
Recipe Tips
- How to make the kale less tough? After chopping the kale, you can “massage” it with your hands for a minute or two before adding other ingredients. This breaks down the tough fibers and makes it more tender and pleasant to eat.
- Can I make this a full meal? Absolutely. This salad is a fantastic base for added protein. Top it with grilled chicken, salmon, or a cup of chickpeas to make it a more substantial meal.
- How to make it ahead of time? You can prepare the dressing and the salad base (kale, slaw, Brussels sprouts) ahead of time. Store them in separate airtight containers in the refrigerator. Combine and add the toppings just before serving.
- Can I use a different sweetener? Yes, if you prefer not to use granulated sugar, you can substitute it with an equal amount of honey or maple syrup in the dressing.
What To Serve With Kale Salad
This versatile salad works as a light main course or a perfect side dish.
- Grilled salmon or chicken breast
- A cup of creamy tomato or butternut squash soup
- A slice of crusty sourdough or whole-grain bread
- A baked sweet potato
How To Store Kale Salad
- Refrigerate: It’s best to store the salad and dressing in separate airtight containers in the refrigerator. The dressing will last for up to a week, and the undressed salad greens will stay crisp for 2-3 days. Leftovers of the dressed salad can be stored for up to 2 days, though it will become less crunchy.
Kale Salad Nutrition Facts
- Serving: 1 serving
- Calories: 450kcal
- Carbohydrates: 61g
- Protein: 16g
- Fat: 21g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
If you don’t have roasted pepitas (pumpkin seeds), you can use roasted sunflower seeds, slivered almonds, or chopped pecans for a similar crunchy texture.
Yes, in a pinch, you can use a store-bought creamy poppy seed dressing to save time.
You can thinly slice them with a sharp knife, use the slicing disk on a food processor, or use a mandoline for quick, uniform shreds.
Try More Recipes:
Costco Kale Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings25
minutes450
kcalA vibrant, crunchy, and healthy copycat of the popular Costco kale salad, featuring a mix of super greens and a creamy lemon poppy seed dressing.
Ingredients
Salad: 4 cups chopped kale, 2 cups broccoli slaw, 2 cups shredded Brussels sprouts, ¾ cup dried cranberries, ½ cup roasted pepitas
Dressing: ¼ cup low-fat milk, ⅓ cup light mayo, 1 tbsp apple cider vinegar, 1 lemon (zest & juice), 2 tbsp sugar, salt, pepper, ½ tbsp poppy seeds
Directions
- To make the dressing, blend milk, mayo, vinegar, lemon zest/juice, sugar, salt, and pepper until smooth. Stir in poppy seeds.
- In a large bowl, combine the kale, broccoli slaw, and Brussels sprouts.
- Toss the greens with about half of the dressing.
- Top with cranberries and pepitas.
- Drizzle with the remaining dressing and toss lightly just before serving.
Notes
- For a more tender salad, let the greens sit in the dressing for 10-15 minutes before serving. This helps soften the tough kale and Brussels sprouts.
- The dressing can be made up to a week in advance and stored in the fridge.
- To save time, look for pre-shredded Brussels sprouts and pre-washed, chopped kale at your grocery store.
- This salad is easily customizable; feel free to add other ingredients like chopped apples or crumbled goat cheese.
