Kale Spinach Salad with Cheddar & Pepitas
A fresh and crisp salad with both tender baby spinach and hearty kale, this can easily be made in advance and goes great when drizzled with a bright vinaigrette - such as a pomegranate molasses dressing.
Ingredients
- 60 g (3 cups) kale torn from stems and finely chopped
- 25 g (⅓ cup) pepitas
- 60 g (2 cups) baby spinach roughly chopped
- 50 g (⅓ cup) cheddar cheese grated or cut into cubes
- 50 g (⅓ cup) pomegranate seeds
- ¼ red onion thinly sliced
- 3 tbsp vinaigrette such as maple lemon or pomegranate molasses
Instructions
- Preheat oven to 180°C/350°F. Add the kale to a large salad bowl and drizzle with a tablespoon of olive oil. Season with a generous pinch of salt and use your hands to vigorously massage the leaves. Set aside.
- Add the pepitas to a rimmed baking tray. Move them to the oven for 5-7 minutes, or until browned and fragrant. Set aside.
- Add the spinach, cheddar cheese, pomegranate seeds, red onion and toasted pepitas the bowl with the kale. Drizzle over the dressing and season with a few grinds of black pepper. Toss until well combined and allow to sit at room temperature for at least 30 minutes before serving (see notes).
Notes
The assembled salad can also be refrigerated in an airtight container for up to 2 days before serving.
Nutrition
Calories: 108kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 103mg | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3031IU | Vitamin C: 20mg | Calcium: 147mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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