This salad is so satisfying. It is full of crunch from pepitas and celery and packed with flavor from the super delicious Jalapeno vinaigrette.
Ingredients
- 1 bunch of kale, stemmed and chopped
- 4 celery hearts, diced
- 1 cup pepitas
- 1 cup feta cheese, crumbled
- 1/2 cup Jalapeno Olive Oil
- 1 tablespoon Garlic Cilantro Balsamic Vinegar
- 1 lime, juiced
- 1/4 cup cilantro, minced
- 2 teaspoon Mediterranean Cyprus Flake Salt
- 1 teaspoon Ancho Chile Powder
Instructions
- Heat oven to 350 degrees. Add the pepitas to a sheet pan and toss with 2 teaspoons olive oil, 1 teaspoon ancho chile powder and 1 teaspoon salt. Roast in the oven for 10 minutes, tossing midway, until they are nice and crisp.
- Meanwhile make the dressing by combining the remaining jalapeno olive oil, lime juice, balsamic vinegar, cilantro and 1 teaspoon salt. Mix well until combined. (If you want it less spicy you can replace a portion of the jalapeno olive oil with an unflavored varietal).
- Assemble the salad by adding the kale and celery to a bowl and tossing with the dressing until the kale is just coated. Add in the feta and pepitas and enjoy!
Makes 4 servings
Takes 15 minutes
