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Kale Salad with Honey-Mustard Vinaigrette

Prep Time
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8 servings, 1-1/2 cups each

This recipe takes all kinds of terrific ingredients—Brussels sprouts, kale and Gala apples—and turns them into a salad the whole family will like.

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What You Need

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Make It

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  • Cut stems off Brussels sprouts; discard. Cut sprouts lengthwise in half, then crosswise into thin strips; place in large bowl.
  • Shred kale. Add to Brussels sprouts along with apples, onions and sunflower seeds; mix lightly.
  • Whisk remaining ingredients until blended. Add to kale mixture; toss to evenly coat.

Special Equipment Needed


Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.

How to Toast the Sunflower Kernels

Cook sunflower kernels in small skillet on medium heat 1 to 2 min. or until fragrant and golden brown, stirring frequently. Watch closely as they can easily burn.


  • 8 servings, 1-1/2 cups each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

Made with a variety of foods, this colorful salad can fit into a healthful eating plan. In addition to the kale being an excellent source of both vitamins A and C, each satisfying serving provides 1/2 cup of the recommended 2-1/2 cups of vegetables per day.

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
Calories 90
Total fat 3g
Saturated fat 0g
Cholesterol 0mg
Sodium 320mg
Carbohydrate 14g
Dietary fiber 3g
Sugars 9g
Protein 3g
% Daily Value
Vitamin A 45 %DV
Vitamin C 70 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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