Sweet Kale Salad (Costco Copycat) from Fresh Farm Veg

(Costco Copycat) Sweet Kale Salad

Recreate Costco's famous Sweet Kale Salad at home with this easy copycat recipe! Packed with fresh kale, cabbage, broccoli stalks, and a zesty poppy seed dressing, this salad is both healthy and delicious. Customize it by adding optional Brussels sprouts, or swap in garden-fresh veggies like arugula or Chinese broccoli. Finish it off with toasted pumpkin seeds and dried cranberries for the perfect crunch and sweetness. This recipe is perfect for a quick dinner salad with added protein or a make-ahead dish for meal prep!

Copycat Sweet Kale Salad Recipe

After doing some research and comparing the ingredients on the bag (which are listed by weight, giving you an idea of the proportions), I realized I had most of the ingredients in my garden. The only things I was missing were Brussels sprouts and fresh cabbage. So, I bought a cabbage and some Brussels sprouts for this recipe. If I were to make it again, I’d probably leave out the Brussels sprouts—they're the last ingredient on the list, meaning they aren’t a huge part of the salad.

Brussels sprouts, for those who are conscious of buying in season, are definitely a fall crop. If you've ever tried growing them, you know they take an incredibly long time to mature. In my area, they tend to get aphids really badly. The one time I tried growing them, I fought aphids all spring and summer, and the plants never fully matured before the cold set in. So, I’m not on the Brussels sprout bandwagon that’s gained popularity in recent years, where you see them roasted as an appetizer in fancy restaurants. To me, Brussels sprouts taste like small cabbages, and I can grow cabbage with no problem. So, if I make this recipe again, I’ll probably add more cabbage instead of Brussels sprouts.

Ingredients

The original salad also calls for shredded broccoli stalks. I have some Chinese broccoli, which works just as well, so I used that. The salad turned out great, and we’ll definitely be making it again. I love that you can throw some protein on top and make it a dinner salad.

Here’s a breakdown of the ingredients I used for this recipe:

• Brussels sprouts (optional)

• Kale

• Cabbage (I used red cabbage for a pop of color)

• Broccoli stalks (or Chinese broccoli)

• Arugula (as a substitute for chicory)

• Poppy seed dressing (homemade)

• Papitas (toasted pumpkin seeds)

• Dried cranberries

Prepping the Vegetables

Let’s start with the Brussels sprouts. If you’re using them, be sure to clean them well. Brussels sprouts tend to get all kinds of bugs inside their little nooks and crannies. I soaked mine in water with a bit of vinegar, just to encourage any Tagalongs to exit before I shredded them.

To shred the Brussels sprouts, I used my food processor. I started with about a pound of sprouts but ended up with a bit less after discarding some damaged ones. Brussels sprouts aren’t essential for this salad, so feel free to skip them if you prefer.

Next, I moved on to the cabbage. I used a mandolin to shred it because it gives a much finer cut than my food processor. I chose red cabbage for its vibrant color, though the original Costco salad uses green cabbage. I think red cabbage adds a nice visual contrast, but feel free to use whichever you prefer. I used about half a small head of cabbage for this recipe.

Chinese Broccoli and Kale

For the broccoli, I used Chinese sprouting broccoli straight from my garden. The stalks are tender and delicious. If you don’t have Chinese broccoli, regular broccoli stalks will work just as well. This variety is an early-season crop, so I can harvest it and then use the space for something else later in the season.

As for the kale, I used Red Russian kale, which is abundant in my garden this time of year. The best way to prep kale is to strip the leaves off the tough stems by hand. Then, I rolled the leaves into a tight ball and cut them into thin strips—a technique called chiffonade.

Arugula as a Substitute for Chicory

The original recipe calls for chicory, but I didn’t have any on hand. Instead, I used arugula from my garden. Arugula adds a peppery flavor, and it was a great substitute for chicory. I pulled handfuls of wild arugula growing near my front door, chopped it up, gave it a good rinse, and added it to the salad. Arugula helps add "loft" to the salad, keeping the other ingredients from packing together and getting slimy.

Mixing the Salad

With all the ingredients prepped, it was time to mix the salad. I recommend using your hands to toss everything together—it’s the best tool for the job! The salad made a lot, so if you’re not feeding a crowd, you may want to halve the recipe. But don’t worry—it keeps well for a couple of days in the fridge.

Making the Dressing

Now, onto the dressing! The Costco version uses a poppy seed dressing, so I made a homemade version with olive oil, apple cider vinegar, honey, lemon juice, and poppy seeds. I also added a little orange syrup (made from orange rinds) to mimic the orange juice in the original dressing. Finally, I added a spoonful of mayonnaise to help emulsify the dressing and keep it from separating.

You can adjust the seasoning to taste. I found this homemade dressing to be delicious, and it worked perfectly with the salad.

Toppings

The final touches for the salad are the toppings. The Costco salad comes with dried cranberries and pumpkin seeds, so I toasted some papitas (pumpkin seeds) in my toaster oven. I love how they start to pop as they toast! I also added dried cranberries, which provide a nice sweetness that balances out the bitterness of the greens.

Serving and Storing the Salad

Once the salad was mixed and dressed, I divided it into two containers for storage. It was so pretty—vibrant and colorful—and it tasted just as good as it looked. The next day, I served it with about two tablespoons of dressing per serving. It was delicious and super healthy with all those nutrient-packed veggies.

What is in sweet kale salad kit?

The Sweet Kale Salad Kit typically includes kale, shredded cabbage, Brussels sprouts, broccoli, chicory, dried cranberries, pumpkin seeds, and a creamy poppy seed dressing for a delicious blend of textures and flavors.

How many calories are in sweet kale salad from Costco?

A serving of Costco's Sweet Kale Salad contains approximately 150-160 calories, depending on the amount of dressing used. The kit serves about seven people per package.

Is there a recall on Eat Smart Sweet Kale Salad?

As of the latest updates, there have been occasional recalls on Eat Smart Sweet Kale Salad due to potential contamination issues. It's always best to check recent news or the company’s website for the most current information.

Can you freeze sweet kale salad?

Freezing Sweet Kale Salad is not recommended as it can affect the texture of the leafy greens and dressing, making them soggy and unappetizing once thawed.

Is it OK to eat a kale salad everyday?

Yes, eating kale salad daily is generally considered healthy due to kale's high nutrient content, including fiber, vitamins, and antioxidants. However, moderation is key, as excessive kale intake can impact thyroid health.

How do you get the bitterness out of kale salad?

To reduce the bitterness in kale salad, you can massage the kale leaves with olive oil or lemon juice. This helps break down the fibers and mellow the flavor. Blanching the kale briefly can also help.

What is in the kale salad at Costco?

Costco's Kale Salad includes a mix of kale, shredded cabbage, Brussels sprouts, broccoli, chicory, dried cranberries, pumpkin seeds, and a poppy seed dressing, offering a crunchy and sweet combination.

Are Costco salads healthy?

Costco salads, like the Sweet Kale Salad, are generally healthy, containing a variety of nutrient-rich greens and seeds. However, the calorie count can increase with added toppings like dressing, so portion control is key.

Is sweet kale salad keto-friendly?

Costco's Sweet Kale Salad can be keto-friendly if you limit or skip the dried cranberries and opt for a low-carb dressing. The salad's leafy greens and seeds align well with a keto diet.

Conclusion

This copycat Sweet Kale Salad recipe is a keeper! It’s fresh, healthy, and versatile. You can make it your own by swapping out ingredients or adjusting the dressing to your taste. Plus, it's a great way to use up all those garden veggies. Give this recipe a try, and I think you’ll love it as much as we do.

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