Tuscan Kale Salad
Ingredients Candied Pepitas - 2 tbsp granulated sugar - 1 tbsp water - 1/2 cup raw pepitas - 1 pinch flaky salt Maple Orange Dressing - 2 tbsp fresh-squeezed
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Cooking tools:
- Salad spinner
- Nonstick skillet
- Stove
- Baking sheet
- Parchment paper
- Airtight container
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Serving bowl
- Measuring spoon
- Wooden spoon
Ingredients
- 2 tbsp granulated sugar
- 1 tbsp water
- 1/2 cup raw pepitas
- 1 pinch flaky salt
- 2 tbsp fresh-squeezed orange juice
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp maple syrup
- 1 tbsp grated ginger
- 1/4 tsp salt (more to taste)
- freshly ground black pepper (to taste)
- 1/2 cup extra-virgin olive oil
- 2 bunches Tuscan kale (also known as lacinato, dinosaur or black kale)
- 1 tsp olive oil
- 4 clementines* (peeled and segmented)
- 1/2 cup dried sweetened cranberries
- 4 oz goat cheese, crumbled
- salt (to taste)
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