Super Summer Kale Salad

¾ cup white sugar

½ cup vinegar

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup extra-virgin olive oil

1 bunch kale, stems removed and leaves chopped

½ (16 ounce) package frozen shelled edamame (soybeans), thawed

¼ red onion, sliced thin

1 cup shredded carrot

⅔ cup fresh blueberries

½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

½ cup cashew pieces

½ cup shelled, roasted sunflower seeds

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.

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.