- 1 teaspoon olive oil
- 1 bunch kale, stemmed and torn into pieces
- 1 clove garlic, minced
- 1/2 cup water, or as needed
- Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon dried minced onion
- 1 teaspoon ground ginger
- salt and ground black pepper to taste
- 1/3 cup dried cranberries
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup slivered almonds
- 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.
05/23/2018
recipepes.com
Kale Cranberry Pepita Salad, recipe
PT15M
PT1H
5
455 calories
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