Kale Cranberry Pepita Salad recipe

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Ingredients

1 teaspoon olive oil
1 bunch kale, stemmed and torn into pieces
1 clove garlic, minced
½ cup water, or as needed
½ cup olive oil
¼ cup red wine vinegar
½ cup orange juice
2 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon ground ginger
salt and ground black pepper to taste
⅓ cup dried cranberries
¼ cup pepitas (pumpkin seeds)
¼ cup slivered almonds

Nutrition Info

449 calories
carbohydrate: 28 g
cholesterol: : -
fat: 36.5 g
fiber: 3.9 g
protein: 8.1 g
saturatedFat: 5 g
servingSize: -
sodium: 503.5 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Saute kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet, cook and stir until kale wilts, about 5 minutes more. Drain.

  2. Whisk 1/2 cup olive oil, vinegar, orange juice, soy sauce, onion, ginger, salt, and pepper together in a large bowl. Add kale mixture to bowl and toss until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.

Recipe Yield

4 servings

Recipe Note

This is a modified version of a national grocery chain's kale salad. It's a delicious way to eat your greens! You can substitute sesame seeds for the pepitas.

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