Shredded Kale & Pepitas Recipe

Remove stems and shred

Wash kale thoroughly, then strip the leaves from the thick stems. Stack leaves, roll tightly, and thinly slice crosswise to make fine shreds. Measure 4 packed cups of shredded kale. If using spinach, add it after massaging.

Massage kale

Place shredded kale in a large bowl, drizzle 1 teaspoon of the olive oil (from dressing or toasting section) and a pinch (about 1/8 tsp) of salt. Using clean hands, massage the kale for 2–3 minutes until it softens and darkens. This reduces bitterness and makes the kale more tender.

Thinly slice the red cabbage and shred or grate the carrot. Core and julienne the green apple (leave the skin on for color and texture). Add cabbage, carrot, and apple to the bowl with the massaged kale. If using baby spinach, fold it in now. Add the dried cranberries or raisins.

Heat a small nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon pepitas. Toast, stirring or shaking the pan, until the pepitas begin to pop and turn fragrant and lightly golden, about 2–3 minutes. If using smoked paprika and sea salt for extra flavor, sprinkle them over the pepitas in the last 30 seconds and toss to coat. Transfer toasted pepitas to a small bowl to cool so they stay crisp.

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 teaspoon honey (or maple syrup), 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until the dressing emulsifies and is smooth. Taste and adjust seasoning — add a little more honey if you want sweeter, or more lemon/vinegar if you want brighter acidity.

Pour about two-thirds of the dressing over the kale mixture. Toss thoroughly with salad tongs or your hands to coat all leaves and ingredients. Let the salad sit for 5 minutes so the kale absorbs some dressing (this further softens the leaves). Taste and add remaining dressing as needed.

Crumble 2 tablespoons of feta or goat cheese over the salad if using. Sprinkle the toasted pepitas and the remaining dried cranberries on top. Give a final gentle toss to distribute toppings.

Serve immediately, or refrigerate up to 1 hour before serving. If storing longer, keep dressing separately and add just before serving to maintain pepita crispness.