Kale salad with ginger dressing, spiced pumpkin seeds and dried cranberries

By BClover

Ingredients

• 2 bunches black Tuscan kale*
• 1 shallot, minced
• 1/4 cup, plus 1 Tbsp chopped fresh ginger
• 1 clove garlic, chopped
• 1 stalk celery, diced
• 1/4 cup ketchup
• 1/4 cup water
• 3/4 cup rice wine vinegar
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 3 Tbsp lemon juice
• 1 1/4 cup canola oil
• 1/2 cup pumpkin seeds
• 1 tsp olive oil
• 1 Tbsp chili powder
• 1 Tbsp cayenne pepper
• 1/2 cup dried cranberries
• Salt and pepper, to taste

Details

Servings 5
Adapted from menshealth.com

Preparation

Step 1

1. De-vein the kale by using the tip of a sharp knife to remove the thickest part of the stem. Working in batches, stack the leaves and then slice the kale into thin ribbons. Set aside.
2. Next, make the dressing. In a food processor or blender, add the shallot, ginger, garlic, celery, ketchup, water, rice wine vinegar, soy sauce, sugar, and lemon juice. Blend, gradually adding the canola oil until well combined. Season with salt and pepper. Set aside.
3. Preheat your oven to 350°F. In a small bowl, combine the pumpkin seeds, olive oil, chili powder, and cayenne pepper. Toss to coat and then scatter them on a baking sheet. Roast the seeds in the oven until browned and aromatic, about 10 minutes, stirring once halfway through. Set aside.
4. In a large bowl, toss the kale with the ginger dressing. Allow the salad to sit with the dressing for a few hours before serving to flavor and texture.
5. Just before serving, re-toss the salad, adding the reserved pumpkin seeds and dried cranberries. Make 4 servings.