You are here: Home » Recipes » Kale Salad with Apples and Toasted Pumpkin Seeds 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. Teresa Blackburn PrintEmail Ingredients Salad:2 bunches kale, washed, dried and stemmed2 honeycrisp apples1 medium red onion, very thinly sliced1 cup pepitas (shelled pumpkin seeds), toastedSweet-Sour Vinaigrette:1/2 cup lemon juice1/4 cup cider vinegar1 tablespoon coarse-grain Dijon mustard3 tablespoons honey or brown sugar1/2 teaspoon salt1/4 teaspoon black pepper1 cup grapeseed oil (or other neutral oil) Instructions 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. To prepare salad, place kale leaves in stacks, and cut crosswise into 1/2-inch ribbons. Cut ribbons into bite-sized pieces. Place kale, apples, onion and toasted pumpkin seeds in a large bowl. Pour in about half the dressing and toss gently. Serves 10.