Kale Salad with Apples and Toasted Pumpkin Seeds

  • Yield 10 servings

Apples, red onion and freshly toasted pumpkin seeds add a nice crunch to this salad.

Kale Salad
Teresa Blackburn


2 bunches kale, washed, dried and stemmed
2 honeycrisp apples
1 medium red onion, very thinly sliced
1 cup pepitas (shelled pumpkin seeds), toasted
Sweet-Sour Vinaigrette:
1/2 cup lemon juice
1/4 cup cider vinegar
1 tablespoon coarse-grain Dijon mustard
3 tablespoons honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grapeseed oil (or other neutral oil)


  1. To prepare vinaigrette, place lemon juice, vinegar, mustard, honey, salt and black pepper in a food processor fitted with the swivel blade. Begin processing, slowly pouring in oil.
  2. To prepare salad, place kale leaves in stacks, and cut crosswise into 1/2-inch ribbons. Cut ribbons into bite-sized pieces.
  3. Place kale, apples, onion and toasted pumpkin seeds in a large bowl. Pour in about half the dressing and toss gently. Serves 10.



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