It’s now the week after Thanksgiving and the leftovers have finally dwindled in my refrigerator to a yam or two and some turkey that I should probably freeze or turn into soup or pot pies sometime soon. In order to combat all of the holiday food that I’ve eaten (and let’s face it, will proceed to eat in the next few weeks) I’ve decided to make everything else that I eat super healthy.
The holidays are easily the busiest times of year both personally and at work, so my meal prep gets put on the back burner a lot of times. Sometimes simple is best and this salad, with it’s sweet and tangy vinaigrette is one of my favorites to throw together. The pepitas make me especially happy. Never had them? They’re the inside of a pumpkin seed and they puff up when you toast them, giving them a tiny, satisfying crunch when you bite into them. I usually make them in a large batch and I highly suggest them in any salad, especially this one.
kale salad with pepitas and lemon agave vinaigrette
makes 1 salad
2 tablespoons pepitas
4 cups kale, washed and chopped
1 tablespoon lemon juice
1/2 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon agave nectar
1/4 teaspoon sea salt
Heat a small skilled over medium heat. Add the pepitas and toast them, stirring occasionally, for 3-4 minutes until they puff slightly and become light brown on the outside. Keep an eye on them as they will burn quickly. Set aside to cool. In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, agave and sea salt. Combine the kale and pepitas in a bowl and drizzle with all of the salad dressing.