Kale Cranberry Pepita Salad Popular Recipes

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Kale Cranberry Pepita Salad

"This is a changed model of a country wide grocery chain's kale salad. It's a scrumptious manner to devour your veggies! You can replacement sesame seeds for the pepitas."

Ingredients :

1 teaspoon olive oil
1 bunch kale, stemmed and torn into portions
1 clove garlic, minced
1/2 cup water, or as wanted
Dressing:
half of cup olive oil
1/4 cup crimson wine vinegar
1/2 cup orange juice
2 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon floor ginger
salt and ground black pepper to flavor
1/3 cup dried cranberries
1/four cup pepitas (pumpkin seeds)
1/4 cup slivered almonds

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H25M

Heat 1 teaspoon olive oil in a huge skillet over medium-excessive warmness. Saute kale and garlic in hot oil until fragrant and kale is vibrant green, 2 to 3 mins. 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 till kale is evenly covered. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it flippantly, and make clean-up less complicated.

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