Kale, Cabbage, and Brussels Sprout Salad

Ingredients

• 3/4 cup pepitas
• Olive oil cooking spray
• 1/4 teaspoon cayenne pepper
• Salt and ground black pepper to taste
• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1/2 pound curly kale, chopped
• 1/2 pound lacinato (dinosaur) kale, chopped
• 1/2 pound napa cabbage, chopped
• 1 1/2 cups sweetened dried cranberries (such as Craisins)
• 1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
• 3 green onions, thinly sliced
• 4 fresh strawberries, sliced, or to taste (optional)
• 1 (12 ounce) bottle poppy seed salad dressing (such as Marie’s)
• 3 tablespoons orange juice concentrate

Directions

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.

Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.

Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.

Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.