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Kale Salad with Pumpkin Seed Oil Dressing| The Foodie Dietitian @karalydon

Harvest Kale Salad with Pumpkin Seed Oil Dressing

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  • Yield: Serves two


  • Trimmed outer leaves from 1 1/2 lbs Brussels sprouts
  • 1 small bunch Lacinato Kale, washed, stems removed, and roughly chopped
  • 1/4 cup walnuts, toasted
  • 1/4 cup pepitas (roasted pumpkin seeds)
  • 1 apple, sliced
  • 1 tbsp lemon juice
  • 2 tbsp pumpkin seed oil
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Toss Brussels sprout leaves with 1/2 tbsp olive oil and pinch of salt and pepper. Bake for about 10 minutes, or until browned and crispy.
  3. In a medium sized bowl, add kale, lemon juice, pumpkin seed oil, salt and pepper.
  4. Massage kale using hands for about 2 minutes, or until leaves have wilted down.
  5. Add walnuts, pepitas and apple. Toss to combine.
  6. Top salads off with crispy Brussels sprout leaves before serving.


To toast walnuts, add walnuts to a small frying pan over medium heat. Let cook for about 5 minutes, or until lightly browned and fragrant, tossing occasionally.