Dressing - Combine and whisk together until the sugar dissolves:
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil
Toss together:
1 bunch kale, stems removed and leaves chopped
1/2 - 16 oz. pkg. frozen shelled edamame, thawed
1/4 red onion, thinly sliced
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup dried cranberries
1/2 cup cashew pieces
1/2 cup shelled roasted sunflower seeds
Pour half the dressing over and toss to coat. Cover and refrigerate 4-6 hours. Serve remaining dressing on the side.
