Color My Food

Kale, Apple and Cranberry Salad with Pumpkin Seeds

Toss with CMF Basic Salad dressing with Dijon mustard variation

Servings

8servings

Servings

8servings

Ingredients

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

Instructions

Toast pumpkin seeds in a skillet over medium fire. Remove and cool.
In a large mixing bowl toss kale with kale about 1/3 cup of dressing.
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.
Serve on a platter. Sprinkle remaining cranberries and pumpkin seeds on top.
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