Toasted Pumpkin Seed and Raw Kale Salad

So I’ve started quite a large garden this year and the kale had really taken off. I love kale in salads or as a salad instead of other greens. I actually like that slightly tough butter taste.. Haha. But this salad will taste anything but bitter! I always love balsamic and olive oil dressings (when I’m not using apple cider vinegar instead) but this time I wanted to sweeten it up a bit. I was making a salad for a family gather and really wanted it to be a corus pleaser so I added some maple syrup and amazing! It was a huge hit! The whole bowl got devoured in minutes. The key was to massage the kale so it could absorb the flavors of the dressing.

1 bunch of kale
1/3 cup pumpkin seeds
1 avocado
1 cucumber
Sprinkling on dried cranberries

Dressing:
1 cup olive oil
1 inch ginger (or 1-2 tablespoons of liquid ginger)
2 tablespoons maple syrup
3 tablespoons balsamic vinegar
1-2 cloves garlic
Salt and pepper to taste

I washed all the kale and tore it into bite sized pieces, cut the avocado and cucumber into cubes/chunks and heated up the oven to 350 degrees for the pumpkin seeds. I sprinkled the pumpkin seeds with pink salt and drizzled very lightly with olive oil and put in the oven.

Then I moved on to the dressing – simply add all ingredients together and shake (if using raw ginger, place in food processor to form liquid paste and add to remaining ingredients).

The pumpkin seeds took about 5 minutes and I took the out and off the pan to cool. While allowing the seeds to cool I poured the dressing over the kale and massaged into the leaves for a few minutes. One the leaves are nicely wilted and have absorbed the flavor add the rest of the toppings and toss your salad!

Ta-da! An amazingly simple salad yet so nourishing and delicious!

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