Southwest Kale Salad with Pepitas


Sweet honey and spicy ancho chile pepper give the vinaigrette an unexpectedly tasty flavor.

Southwest Kale Salad with Pepitas
Total Time:
30 mins


  • 12 ounce Tuscan kale, stems removed

  • 12 ounce chopped cooked chicken or turkey

  • ½ cup thinly sliced or thin, bite-size strips carrot

  • ½ cup red and/or yellow sweet pepper strips

  • cup dried cranberries

  • ¼ cup pumpkin seeds (pepitas), toasted

  • 2 limes

  • 2 tablespoon finely chopped shallot

  • 2 tablespoon olive oil

  • 1 teaspoon honey

  • ½ teaspoon sea salt

  • ½ teaspoon ground ancho chile pepper

  • ½ teaspoon ground coriander

  • teaspoon ground cumin

  • Dash cayenne pepper


  1. Coarsely chop kale (should have about 8 cups). In a large bowl combine kale and next five ingredients (through pumpkin seeds).

  2. For vinaigrette, remove 1/2 tsp. zest and squeeze 1/4 cup juice from limes. In a small bowl whisk together lime zest and juice and remaining ingredients.

  3. Drizzle kale mixture with vinaigrette; toss to coat.


Tuscan kale has many different names; cavolo nero, black cabbage, lacinato, or dinosaur to name a few. It has a better texture for raw preparations than the curly leaf variety.

Nutrition Facts (per serving)

398 Calories
22g Fat
44g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 398
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 8mg 3%
Sodium 618mg 27%
Total Carbohydrate 44g 16%
Total Sugars 18g
Protein 14g
Vitamin C 105.1mg 526%
Folate, total 32.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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