Kale, Cabbage, and Brussels Sprout Salad recipe

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Ingredients

¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Nutrition Info

630.6 calories
carbohydrate: 71.6 g
cholesterol: 21.3 mg
fat: 34.3 g
fiber: 7.9 g
protein: 10.4 g
saturatedFat: 4.8 g
servingSize: -
sodium: 523.8 mg
sugar: 48.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.

  2. Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.

  3. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.

  4. Mix poppy seed dressing and orange juice together in a bowl, pour over Brussels sprouts mixture and toss well.

Recipe Yield

6 servings

Recipe Note

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

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