Kale Cranberry Pepita Salad

Kale Cranberry Pepita Salad

sydneyt 0

"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."


1 h 25 m {{adjustedServings}} servings 449 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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  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.
  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.
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  1. 12 Ratings


I've never tried the "grocery store salad" but have coworkers who rave about a specific one that sounds very similar. This is OUTSTANDING! We love kale, and wilting it in this salad gives us a...

I feel bad giving a lower rating and I'm not new to kale but I felt this was in need of some sweetness. I added a small amount of agave otherwise we would have likely not eaten it. I found the r...

I really like this, but I think it should be stated to use FRESH OJ in this. I used bottled, and think fresh would have added the nice sweetness this needed for me... Good overall..will make a...