- 3/4 cup pepitas
- olive oil cooking spray
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 pound curly kale, chopped
- 1/2 pound lacinato (dinosaur) kale, chopped
- 1/2 pound napa cabbage, chopped
- 1 1/2 cups sweetened dried cranberries (such as Craisins®)
- 1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
- 3 green onions, thinly sliced
- 4 fresh strawberries, sliced, or to taste (optional)
- 1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
- 3 tablespoons orange juice concentrate
- Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
- Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
- Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
- Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
04/24/2018
recipepes.com
Kale, Cabbage, and Brussels Sprout Salad, recipe
PT15M
PT1H
5
455 calories
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