What You Need:

• 3/4 Cup white sugar
• 1/2 Cup vinegar
• 1/2 Teaspoon ground black pepper
• 1/4 Cup extra-virgin olive oil
• 1 Bunch of kale, stems removed and leaves chopped
• 1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
• 1/4 Red onion, sliced thin
• 1 Cup shredded carrot
• 2/3 Cup fresh blueberries
• 1/2 Cup sweetened dried cranberries
• 1/2 Cup cashew pieces
• 1/2 Cup shelled, roasted sunflower seeds

Directions:

1. Whisk sugar, vinegar salt pepper and olive oil together in a bowl until sugar is dissolved; set aside.
2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat.  Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.