Kale Cranberry Pepita Salad - cooking recipe

Ingredients

1 teaspoon olive oil
1 bunch kale, stemmed and torn into pieces
1 clove garlic, minced
1/2 cup water, or as needed
Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup orange juice
2 tablespoons soy sauce
1 teaspoon dried minced onion
1 teaspoon ground ginger
salt and ground black pepper to taste
1/3 cup dried cranberries
1/4 cup pepitas (pumpkin seeds)
1/4 cup slivered almonds

Preparation

Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Saute kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet; cook and stir until kale wilts, about 5 minutes more. Drain.
Whisk 1/2 cup olive oil, vinegar, orange juice, soy sauce, onion, ginger, salt, and pepper together in a large bowl. Add kale mixture to bowl and toss until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.