Low Carb Sweet Kale Salad

Brighten up your mealtime routine with this vibrant Low Carb Sweet Kale Salad, a nutrient-packed dish bursting with flavor and crunch! Loaded with a colorful medley of kale, purple cabbage, broccoli florets, and shredded carrots, this salad is as visually appealing as it is healthy. Toasted pumpkin and sunflower seeds add a delightful nuttiness, while a zesty homemade vinaigrette — sweetened with Swerve sugar substitute — ties everything together for a perfect balance of sweet and tangy flavors. Ready in just 15 minutes with no cooking required, this keto-friendly and diet-conscious recipe is perfect as a side dish or a light lunch. Plus, it’s make-ahead friendly, staying fresh for up to 2 days in the fridge. Whether you're looking for a quick, low-carb meal or a stunning addition to your dinner table, this sweet kale salad is sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 6 cups Kale
• 1 cup Purple cabbage
• 1 cup Broccoli florets
• 0.5 cup Shredded carrots
• 0.25 cup Pumpkin seeds
• 0.25 cup Sunflower seeds
• 1.5 tablespoons Swerve (granulated sugar substitute)
• 2 tablespoons Apple cider vinegar
• 3 tablespoons Olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons Lemon juice
• 1 teaspoon Minced garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse and pat dry the kale. Remove the stems and roughly chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.

Step 2

Thinly slice the purple cabbage and chop the broccoli florets into small pieces. Add them to the bowl along with the shredded carrots.

Step 3

Toast the pumpkin and sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Let them cool and add to the bowl.

Step 4

In a small bowl or jar, whisk together the Swerve, apple cider vinegar, olive oil, Dijon mustard, lemon juice, minced garlic, salt, and black pepper until the dressing is well blended and smooth.

Step 5

Pour the dressing over the kale mixture. Use clean hands to massage the dressing into the kale for 1-2 minutes to soften the leaves and enhance their flavor.

Step 6

Toss the entire salad until everything is evenly coated with the dressing.

Step 7

Divide the salad into individual plates or bowls and serve immediately, or refrigerate for up to 2 days for a chilled salad.

Nutrition Facts

Serving size	(556.2g)

Amount per serving	% Daily Value*
Calories	946.4

Total Fat 80.8g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 24.0g
Cholesterol 0mg	0%
Sodium 1524.9mg	0%
Total Carbohydrate 42.5g	0%
Dietary Fiber 18.8g	0%
Total Sugars 9.7g
Protein 27.0g	0%

Vitamin D 0IU	0%
Calcium 532.6mg	0%
Iron 8.8mg	0%
Potassium 1504.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 10.7%

Carbs: 16.9%