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 caloriescarbohydrate: 71.6 gcholesterol: 21.3 mgfat: 34.3 gfiber: 7.9 gprotein: 10.4 gsaturatedFat: 4.8 gservingSize: -sodium: 523.8 mgsugar: 48.9 gtransFat: : -unsaturatedFat: : -
Directions Kale, Cabbage, and Brussels Sprout Salad
Directions
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Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
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.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
Mix poppy seed dressing and orange juice together in a bowl, pour over Brussels sprouts mixture and toss well.