Ingredients

• 0.75 cups white sugar
• 0.5 cups vinegar
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 cups extra-virgin olive oil
• 1 bunch kale , stems removed and leaves chopped
• ½ , 16 ounce
• 0.25 reds onion , sliced thin
• 1 cup shredded carrot
• 0.67 cups fresh blueberries
• 0.5 cups sweetened dried cranberries
• 0.5 cups cashew pieces
• 0.5 cups shelled , roasted sunflower seeds

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Nutrition per serving