Kale, Cabbage, And Brussels Sprout Salad - cooking recipe

Ingredients

3/4 cup pepitas
olive oil cooking spray
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
1/2 pound curly kale, chopped
1/2 pound lacinato (dinosaur) kale, chopped
1/2 pound napa cabbage, chopped
1 1/2 cups sweetened dried cranberries (such as Craisins(R))
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste (optional)
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's(R))
3 tablespoons orange juice concentrate

Preparation

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.