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Kale and Clementine Salad

Fresh, vibrant, healthy and super delicious! A seasonal salad with tricks to convert even the most ardent kale critics into big time fans!

Prep Time
3 hrs 18 mins
Cook Time
3 hrs 18 mins
Servings: 6
Course: Salad

Ingredients

  • ½ cup salted roasted sunflower seeds
  • 1 teaspoon extra virgin olive oil
  • 4 teaspoons honey
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon chili powder
  • ¼ teaspoon sea salt if needed
  • 4 cups cabbage
  • 4 cups kale
  • 4 medium clementines peeled, sliced horizontally, slices halved
  • ½ cup pomegranate arils or seeds
  • ½ cup dried cranberries
  • Clementine Ginger Salad Dressing

Instructions

    Cup of Yum
  1. For the sunflower seeds, preheat oven to 350. Line a baking pan with foil. Spray lightly with cooking spray or rub a bit of oil onto pan with a paper towel.
  2. Combine sunflower seeds, olive oil, honey and spices on prepared pan. Toss to coat. Place in oven and bake for 15 minutes or until golden, stirring and redistributing every 5 minutes. Cool slightly and taste. Add sea salt, if needed. Cool on pan, stirring occasionally.
  3. For the salad, place kale in a large serving bowl. Drizzle with 2 tablespoons of the Clementine Ginger Dressing. Massage for 1-2 minutes with your fingers until kale begins to soften. Add cabbage and toss to combine. Add clementines, pomegranate arils, dried cranberries and more Clementine Ginger Dressing (to taste) and toss gently. Scatter with sunflower seeds. Serve and pass extra dressing at the table, if desired.