3/4 cup pepitas (raw pumpkin seed kernels)
Cooking spray
1/4 teaspoon ground cayenne pepper
Salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
1/2 pound curly kale, stems removed and thinly sliced
1/2 pound Napa cabbage, thinly sliced
1 1/2 cups dried cranberries
1 (15-ounce) can Mandarin oranges, drained
4 green onions, thinly sliced
8 strawberries, trimmed and thinly sliced
1 (16-ounce) bottle creamy poppy seed dressing
1 tablespoon orange zest
Juice from 1 orange

10, 1 1/2 cup servings


Place pepitas in a bowl and coat lightly with cooking spray. Sprinkle with cayenne pepper, salt and pepper. Toss to coat. Place in a medium skillet over medium­high heat. Cook over medium heat, stirring often until lightly toasted, about 5 minutes. Remove from heat and allow to cool. Combine Brussels sprouts, kale, cabbage, dried cranberries, Mandarin oranges, green onions, strawberries and toasted pepitas in a large bowl.

Dressing: Whisk together the bottled poppy seed dressing, orange zest, and orange juice in a small bowl. Pour over salad about 1/2 cup at a time and toss until salad and dressing are combined.

Nutritional Analysis: 
300 calories
12 g fat
2 g saturated fat
0 mg cholesterol
430 mg sodium
43 g carbohydrate
5 g fiber
33 g sugar
6 g protein

Super Crunchy Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

November, 2017

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.