In the Kitchen: Pumpkin Pine Kale Salad...

Thursday, April 10, 2014

Okay people, you may have noticed... and I admit.... I have jumped on the kale bandwagon...... BIG TIME!!! You are probably thinking 'enough kale recipes already' but seriously I can't get enough of this green leaf, so please humour me as I discuss a new recipe I came up with a few weeks back. This salad is seriously delicious (I could eat a whole large bowl of it in a sitting.....), nutritious and oh so easy to make!! So here it goes.... Pumpkin Pine Kale Salad....

Grocery List
6 cups rinsed kale leaves (remove stems and rip into bite size pieces)
1/2 cup pumpkin seeds
1/2 cup pine nuts
1/4 cup olive oil

1 cup olive oil
1/2 cup apple cider vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard (I prefer the seedy kind like Maille Whole Grain Mustard)
1/2 tsp pepper

1)Preheat oven to 425 degrees
2)Place pumpkin seeds and pine nuts on a baking sheet and bake for 10 minutes (or until lightly browned)
3)Place rinsed and destemmed kale leaves in a large bowl and pour the first amount of olive oil over leaves
4)Lightly massage leaves until they are lightly coated and have slightly softened
5)In a separate small bowl combine the remaining five ingredients
6)Drizzle dressing over kale leaves
7)Top with the baked seeds and nuts and toss until everything is lightly coated
8) Serve and Enjoy....

I can pretty much guarantee this salad will be making lots of appearances at our dinner table in the months is also worth noting that this salad keeps well refrigerated over night. Usually I don't find day old salad to be appetizing....AT ALL.... but the kale in this salad doesn't get overly saturated with dressing and maintains its crunch even a day later.

How do you like to eat your kale?! I am overly intrigued with finding new delicious ways to prepare it, so please share!



  1. Wow, this looks awesome, Carling! Gonna try it for sure.
    I like to drizzle a little oil in a frying pan, then add some chopped garlic. Let it start to sizzle then add your chopped kale (stems removed). Sauté gently until barely softened. Then add some Craisins! The cranberries take away a little of the bitterness of the kale, but so good as a side dish! We have it at least once a week, sometimes more!

    1. Sue, that sounds delicious, and super easy, I will have to give it a try!! Thanks for sharing, and reading along!!


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