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Fall Kale Salad With Spiced Pumpkin Vinaigrette
I know I know, another kale salad..but I love them!!! This one is wonderful for when the weather starts to turn cold. Fall pears and pomegranate seeds are the perfect compliment to the rubbed kale, creamy goat cheese, toasted pumpkin seeds, and spiced pumpkin vinaigrette. I mean can you get any more fall than that?!
Prep Time: 00:10
Cook Time: 00:20
1 large bundle dinosaur kale, washed, dried, and center rib removed
1/4 cup pumpkin seeds
1/4 cup pomegranate seeds
4 ounces goat cheese (i used cranberry goat cheese)
2 pears, cored and cut into slices
1 tablespoon olive oil
1/2 cup spiced pumpkin vinaigrette (recipe on blog)
1Wash and dry the kale. Remove the center rib of the leaves and discard. Cut the leaves in ribbons and place them in a bowl. Massage the kale with 1 tablespoons of olive oil for 2-3 minutes until the kale is wilted down and the fibers have softened.
2In a small saute pan over medium-low heat, add the pumpkin seeds. Let the pumpkin seeds toast for 3-5 minutes or until golden brown and fragrant. Remove from heat.
3If using a whole pomegranate, make a cut in the skin of the fruit large enough to tear the fruit into 2 large chunks. Carefully remove the brightly colored seeds from inside the fruit and place them in a bowl. Keep the rest of the fruit to have for snack later!
4To assemble, arrange the kale between 4 bowls. Evenly sprinkle the pomegranate seeds, toasted pumpkin seeds, crumbled goat cheese, and freshly sliced pear.
5Top with the spiced pumpkin vinaigrette and serve. Enjoy!
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