Kale and Pumpkin Seed Salad

15m

1/2 cup
pumpkin seeds, roasted
4 tso
apple cider vinegar
1 tbsp
extra virgin olive oil
1 tbsp
lemon juice
1 tbsp
honey
1/8 tsp
salt
2 cups
raw kale, ribs removed and leaves chopped
2 cups
red cabbage, finely sliced into ribbons
1 cup
carrots, peeled and coarsely grated
1/2 cup
dried zante currants
  1. Preheat the oven broiler on high. Evenly spread the pumpkin seeds over a baking sheet and place on the middle rack in the oven. Broil the seeds for about 1-2 minutes, checking frequently to avoid burning. Remove when evenly roasted and let cool.

  2. In a large mixing bowl, whisk together vinegar, oil, lemon juice, honey, salt, and pepper.

  3. Toss kale and cabbage in the dressing. Add carrots, currants, and roasted pumpkin seeds. Toss to combine and serve.

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