Kale, Cabbage, and Brussels Sprout Salad
Description
Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
Ingredients
•
3/4 cup pepitas
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olive oil cooking spray
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1/4 teaspoon cayenne pepper
•
salt and ground black pepper to taste
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1 pound Brussels sprouts, trimmed and thinly sliced
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1/2 pound curly kale, chopped
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1/2 pound lacinato (dinosaur) kale, chopped
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1/2 pound napa cabbage, chopped
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1 1/2 cups sweetened dried cranberries (such as Craisins®)
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1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
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3 green onions, thinly sliced
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4 fresh strawberries, sliced, or to taste
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1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
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3 tablespoons orange juice concentrate
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.