Kale, Cabbage, and Brussels Sprout Salad

Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 631 Calories

Ingredients

• salt and ground black pepper to taste
• 3 green onions, thinly sliced
• 3 tablespoons orange juice concentrate
• olive oil cooking spray
• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
• 4 fresh strawberries, sliced, or to taste
• 0.25 teaspoon cayenne pepper
• 1.5 cups sweetened dried cranberries (such as Craisins®)
• 0.75 cup pepitas
• 0.5 pound curly kale, chopped
• 0.5 pound lacinato (dinosaur) kale, chopped
• 0.5 pound napa cabbage, chopped
• 1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)

Recipe Instructions

Step 1

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.

Step 2

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.

Step 3

Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.

Step 4

Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.