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  • 2 bunches kale, washed, dried and stemmed
  • 2 honeycrisp apples
  • 1 medium red onion, very thinly sliced
  • 1 cup pepitas (shelled pumpkin seeds), toasted
  • 1/2 cup lemon juice
  • 1/4 cup cider vinegar
  • 1 tablespoon coarse-grain Dijon mustard
  • 3 tablespoons honey or brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grapeseed oil (or other neutral oil)


  1. To prepare vinaigrette, place lemon juice, vinegar, mustard, honey, salt and black pepper in a food processor fitted with the swivel blade. Begin processing, slowly pouring in oil.
  2. To prepare salad, place kale leaves in stacks, and cut crosswise into 1/2-inch ribbons. Cut ribbons into bite-sized pieces.
  3. Place kale, apples, onion and toasted pumpkin seeds in a large bowl. Pour in about half the dressing and toss gently. Serves 10.

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The recipe was originally published as Kale Salad with Apples and Toasted Pumpkin Seeds on

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