Superseed Kale Salad with Citrus Vinaigrette

This vibrant kale salad celebrates the nourishing power of whole foods without sacrificing flavor. Tender ribbons of kale are tossed in a bright citrus vinaigrette and layered with a variety of seeds that add crunch, richness, and satisfying texture. Every bite offers a balance of freshness and substance, making it a beautiful addition to any late summer table.

TIME15m

SERVES8 People

INGREDIENTS

THE SALAD

2 large bunches Lacinato (Tuscan) kale, stems removed and leaves thinly sliced
½ cup raw pumpkin seeds (pepitas), unsalted
¼ cup sunflower seeds, unsalted
2 tablespoons ground flaxseed
¼ cup dried tart cherries or currants (optional) CITRUS VINAIGRETTE
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, finely grated
⅓ cup extra virgin olive oil
salt, to taste
fresh ground pepper, to taste

SHOPPING LIST

2 large bunches Lacinato (Tuscan) kale
raw pumpkin seeds (pepitas), unsalted
sunflower seeds, unsalted
ground flaxseed
dried tart cherries or currants
Flaky sea salt
Freshly cracked black pepper
2 oranges
1 lemon
Dijon mustard
honey or maple syrup
1 head garlic
extra virgin olive oil

EQUIPMENT

Mason jar with lid

EQUIPMENT

Mason jar with lid

STEP 1

Whisk together the orange juice, lemon juice, Dijon mustard, honey, garlic, olive oil, salt, and pepper until emulsified.

STEP 2

Place the kale in a large bowl. Add a small amount of the vinaigrette and gently massage the leaves for 2–3 minutes until they become darker, tender, and silky.

STEP 3

Add the pumpkin and sunflower seeds, flaxmeal, and dried fruit, if using. Toss to combine.

STEP 4

Add additional vinaigrette as needed and season to taste.

STEP 5

Transfer to a serving platter and finish and a few extra toasted seeds for garnish.

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