Kale, Apple and Cranberry Salad with Pumpkin Seeds

Fresh, tangy with the crunch of crisp apple and toasted pumpkin seeds, every mouthful is a delicious, nutritious bite.

Kale, cranberries, green onions and pumpkins sees are all GBOMS – some of the most nutrient-dense foods on the planet. They a delightfully colorful salad.

Variations

• Instead of large leaf kale (Lacinto, Tuscan etc), use baby kale, spinach or mixed greens
• Replace dried cranberries with fresh berries or any other dried fruits: currants, apricots, dates
• Replace pumpkin seeds with any nut (walnut, almond, hazelnut, etc). Fresh is always best (rather than store-bought roasted nuts, toast nuts in a skillet over medium heat.

Kale, Apple and Cranberry Salad with Pumpkin Seeds

Print Recipe

Toss with CMF Basic Salad dressing with Dijon mustard variation

• CourseSalads

Servings

8 servings

Servings 8 servings

Kale, Apple and Cranberry Salad with Pumpkin Seeds Print Recipe Toss with CMF Basic Salad dressing with Dijon mustard variation CourseSalads Servings 8 servings Servings 8 servings

Ingredients

• 1 pound kale, washed, stemmed, leaves thinly sliced, about 2 small bunches I use Lacinto or Tuscan kale
• 1/2 cup green onions thinly sliced
• 1 apple cored and cut into matchsticks (I use Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries
• 1/2 cup raw pumpkin seeds

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Toast pumpkin seeds in a skillet over medium fire. Remove and cool.
2. In a large mixing bowl toss kale with kale about 1/3 cup of dressing.
3. Add apple, green onion and 3/4 of cranberries; toss to combine. Add half of pumpkins seeds and toss again. Add more dressing if desired.
4. Serve on a platter. Sprinkle remaining cranberries and pumpkin seeds on top.
5. Make ahead Pumpkin seeds can be toasted 2 or 3 days ahead. Kale can be washed, stemmed and thinly sliced a day ahead. Place in an airtight container and chill. Toss kale with vinaigrette 3 or 4 hours ahead of serving time. Add remaining ingredients 30 minutes before serving.

Recipe Notes

A Color My Food original recipe

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