Kale Salad with Apples and Toasted Pumpkin Seeds

Kale Salad
Teresa Blackburn
  • Yield: 10 servings


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

Nutritional Info *per serving

  • Calories 230
  • Fat 17g
  • Cholesterol 0mg
  • Sodium 125mg
  • Carbohydrate 17g
  • Fiber 3g
  • Protein 6g