Carrot, Cabbage & Kale Salad



  • ½ cup pumpkin seeds, roasted
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 cups raw kale, ribs removed and leaves chopped
  • 2 cups cabbage, finely sliced into ribbons
  • 1 cup carrots, peeled and coarsely grated
  • ½ cup cranberries
  • Salt & pepper


  1. Preheat the oven broiler on high. Evenly spread the pumpkin seeds over a baking sheet and place on the middle rack in the oven. Broil the seeds for about 1-2 minutes, checking frequently to avoid burning. Remove when evenly roasted and let cool.
  2. In a large mixing bowl mix together vinegar, oil, lemon juice, honey, salt, and pepper.
  3. Toss kale and cabbage in the dressing. Add carrots, cranberries, and roasted pumpkin seeds.


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