Kale Cranberry Pepita Salad Food

KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS

Steps:

• Preheat oven to 400 degrees.
• Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
• Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
• In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
• Divide the squash and kale onto plates and top with the toasted pepitas.

CITRUSY KALE SALAD W/ BLUEBERRIES AND PEPITAS (& VARIATIONS)

Steps:

• Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (
• Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).
• Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).
• Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.
• Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.

KALE CRANBERRY PEPITA SALAD

Steps:

• Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Saute kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet; cook and stir until kale wilts, about 5 minutes more. Drain.
• Whisk 1/2 cup olive oil, vinegar, orange juice, soy sauce, onion, ginger, salt, and pepper together in a large bowl. Add kale mixture to bowl and toss until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.

KALE SALAD WITH CRANBERRIES

Steps:

• Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
• Put kale and red onion in an 8-quart pot or a very large bowl.
• Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
• To serve, transfer to a smaller serving bowl.