Kale Cranberry Pepita Salad

This is a modified version of a national grocery chain’s kale salad. It’s a delicious way to eat your greens! You can substitute sesame seeds for the pepitas.

Step: 1

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Saute kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet; cook and stir until kale wilts, about 5 minutes more. Drain.

Step: 2

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 until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.

Per Serving: 449 calories; protein 8.1g; carbohydrates 28g; fat 36.5g; sodium 503.5mg.

Fruit salad is one of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sweetness , you can have it for breakfast . The sugar in it will give you more energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll found the good vegetable fruit that may fuel weight loss.