Description
This kale-orange salad is a great accompaniment to wintery mains like lasagna, shepherd’s pie, and pot pie.
Ingredients
Scale
For the Salad
- 1/2 cup pumpkin seeds* (see note below)
- 1 small bunch lacinato kale (about 7 ounces, or 10 large leaves), washed thoroughly
- 2 oranges, segmented or sliced
- 1 ripe avocado, diced
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons mild vinegar (like apple cider, white wine, or champagne)
- 2 teaspoons Dijon or brown mustard
- 2 teaspoons pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- If your pumpkin seeds are already roasted, skip this step. If they’re raw, place them in a small, dry skillet over medium-low heat. Toast, tossing frequently to avoid burning, until they’re golden and making slight crackling sounds, about 5 minutes. Transfer to a plate to cool.
- To make the dressing, combine all the ingredients in a small bowl and whisk to incorporate.
- To assemble the salad, combine the kale, oranges, avocado, and most of the seeds with the dressing. Toss to coat evenly. Transfer to a serving platter and scatter the remaining seeds on top. Serve immediately.
Notes
Feel free to substitute with sunflower seeds or sliced almonds.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 210
- Fat: 11 g
- Carbohydrates: 20.8 g
- Fiber: 4 g
- Protein: 6.2 g
