Sorry I’m not sorry, but I have to do my first glimmer of autumnal food. IF YOU ARE NOT READY FOR THAT, this salad can still be embarked on in a mindset for any time of year. Really we are in the phase where I start doing summer and fall fusion stuff (like these pumpkin zucchini muffins). The mango is summer; the roasted pumpkin seeds are fall. Kale is winter, so really this meal is just BOUNDLESS.
The kale is raw in this dish, which is really convenient. If you are sure to slice your kale thinly it will end up completely flavorful and tender, without even being cooked! What makes this salad the best is that the sturdiness of the kale allows it to keep so well. It is even better the second day, so a good make it ahead course too when entertaining.
ROASTED PUMPKIN SEED & KALE SALAD
Serves 3 to 4
1 bunch kale, sliced very thinly
3 tablespoons olive oil, plus additional drizzle
2 tablespoons lemon juice, divided
A dash of salt
2 teaspoons honey
1/2 teaspoon pepper
1 mango, diced
1/4 cup roasted pumpkin seeds
Drizzle kale with a olive oil and 1 tablespoon lemon juice. Season with a dash of salt. Massage kale for three minutes, until wilted. To make dressing whisk together 1 tablespoon lemon juice, 3 tablespoons olive oil, honey, and pepper. Toss kale with dressing and top with mango and roasted pumpkin seeds.
- 1 bunch kale, sliced very thinly
- 3 tablespoons olive oil, plus additional drizzle
- 2 tablespoons lemon juice, divided
- A dash of salt
- 2 teaspoons honey
- ½ teaspoon pepper
- 1 mango, diced
- ¼ cup roasted pumpkin seeds
- Drizzle kale with a olive oil and 1 tablespoon lemon juice. Season with a dash of salt.
- Massage kale for three minutes, until wilted.
- To make dressing whisk together 1 tablespoon lemon juice, 3 tablespoons olive oil, honey, and pepper.
- Toss kale with dressing and top with mango and roasted pumpkin seeds.
Adapted from Aarti Sequeira.
My New Cookbook
PRE-ORDER NOW: AMAZON | BARNES & NOBLE
