A salad featuring chopped kale, thinly sliced broccoli, toasted pine nuts, tart cranberries and a sweet and tangy poppy seed dressing.
Place a sauté pan over medium-low heat and add the sunflower seeds. Stir often, and allow to toast until fragrant, about 3-4 minutes. Set aside until ready to use.
Add kale, broccoli, cranberries and sunflower seeds to a serving bowl, and drizzle with dressing. Toss to combine, and serve.
The Anthony Kitchen