This is the best kale recipe for salads because of the variety of textures, colors and flavors that keep you coming back for another bite. You'll love the extras like crumbly cheese, fried pancetta, crisp apple, chewy dried cranberries and a sweet poppyseed dressing. This cabbage and kale salad is outstanding.
Place pecans on a baking sheet and bake until golden brown and fragrant, about 10 minutes. Set aside.
Heat a small skillet over medium high heat. Add pancetta and cook until golden brown. With a slotted spoon transfer pancetta to a plate lined with paper towels.
In a small bowl add the sugar, vinegar, dry mustard, kosher salt, oil, grated onions, lemon zest and poppy seeds. Stir to combine.
In a large bowl, combine the kale, cabbage, brussel sprouts, carrot and cranberries. Add the lemon juice to the salad and toss to combine. Add pecans, pancetta and feta cheese.
Dress the salad with enough dressing to coat the greens evenly, but don't overdo it. Start with 2-3 tablespoons and toss well. If there's leftover dressing, save it for another salad. Divide the salads among plates and tuck several apple slices into one side of the salad. Serve.
Notes
Want to cut the sugar? Stevia is a good replacement.