Kale Salad with Pumpkin Seeds
Servings
4Serving size
about 2 cupsThis recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe makes great leftovers and is actually better the second day. Note that cooking time does not include chilling time.
Ingredients
| 2 Tbsp. Olive oil |
| 1 Tbsp. Low sodium soy sauce |
| 2 tsp. or 1 packet Dijon mustard |
| 1/3 Tbsp. Honey |
| 1/4 cup Pumpkin seeds (pepitas) |
| 1 tsp., leaves Dried thyme |
| 8 cup Kale, raw (cut into thin strips) |
Instructions
Whisk until smooth.
Place a small skillet over medium high heat.
Add the pumpkin seeds and toast for about 10 minutes until lightly browned.
After about 5 minutes of toasting add the dried thyme leaves and toss with the pumpkin seeds.
Add the pumpkin seed and thyme mixture to the bowl with the dressing and fold together well.
Let cool slightly and pour over the kale.
Toss well to coat. Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a variation on a dressing created by my wife, Morgan. It is really fantastic with umami, bitter, salty and sweet taste buds activated. Leafy greens like this are so full of great things – calcium, Vitamin K (sadly not for warfarin users), fiber (very filling!), vitamin C, vitamin A, and potassium, yet are low in calories.