Place the olive oil, shallot, lemon juice, dijon mustard, maple syrup, poppy seeds and salt and pepper to taste in a small jar.
Secure the lid and shake vigorously until emulsified.
Place the kale in a large bowl. To make the leaves more tender, massage the kale with 1 tablespoon of olive oil following the instructions in my Massaged Kale Salad.
Add the broccoli, apple, red onion, and dried cherries to the bowl of kale.
Pour the desired amount of dressing over the salad and toss to coat. Enjoy!
Pro tip: It's best to avoid pre-chopped kale as it includes the tough, fibrous inner stems. I prefer to buy a bunch and tear the kale around the stems.
Nutrition information includes all of the dressing, though you may not need it all.
If curly and dinosaur kale are too hardy for you, try baby kale or substitute with your favorite lettuce! Keep in mind that baby kale and other types of lettuce aren't as hardy as curly or dinosaur kale, and will wilt down quickly.
This is a great make ahead salad and it's perfect for meal prep!
The lemon poppy seed dressing will keep in air tight container in the refrigerator for up to 3 weeks. If the oil has solidified, let stand at room temperature for about 10 minutes, shake and serve.
The dried cherries may be substituted with cranberries.
Add sunflower seeds, pepitas or almonds to the salad for added crunch.