Sweet Kale and Broccoli Salad

Crunchy and sweet and a great way to use a lot of the kale still coming out of the garden!

Sooooo muuuucch kaaaaale!!!!!

4 cups chopped, packed kale

2 cups broccoli florets

1 cup dried cranberries

1 cup chopped walnuts

Dressing:

1 green onion, chopped

2/3 cup sugar

1/3 cup apple cider vinegar

1 tsp salt

3/4 tsp dry mustard

1/4 tsp celery seed

1/2 cup vegetable oil

I put a pile of chopped kale in my large 8 cup measuring bowl and there really looked like a lot of it!

But pressed down it measured 4 cups. If the leaves are young they'll be tender and sweet, but if they're bigger just give them a little massage before de-stemming and chopping them.

I don't like my broccoli completely raw so I poured 1 cup of boiling water on them and drained it off pretty much right away. They stay crunchy but that "grassy" taste is gone.

Toss the kale, broccoli, cranberries and walnuts together in a large bowl.

Combine the green onion, sugar, apple cider vinegar, salt, dry mustard and celery seed, then whisk in the oil.

Pour all the dressing in the bowl and toss it all together.

This salad should be refrigerated at least 2 hours and can be made up to a week ahead of time!

Adapted from: myforkinglife.com