Chopped Kale Salad with Toasted Pumpkin Seeds and Ginger-Soy Vinaigrette

Pair this bright, zingy salad with a dry Riesling like those from Hosmer Vineyards on Cayuga Lake.
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Red Russian Kale

Chopped Kale Salad with Toasted Pumpkin Seeds and Ginger-Soy Vinaigrette

Christina McKeough
Course Salad, Side Dish
Servings 4 servings

Ingredients
  

  • 1 large bunch kale Dinosaur, Red, Curly, stripped from the stem and chopped very fine
  • 3/4 cup pumpkin seeds toasted with a sprinkle of oil and salt

Dressing

  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon seasoned rice wine vinegar
  • 1 cup olive oil

Instructions
 

  • Combine first 5 dressing ingredients in a small bowl.
  • Slowly whisk in olive oil. Store in the refrigerator.
  • In a large salad bowl, mix the kale, pumpkin seeds and dressing to taste (you won’t need all the dressing).
  • Serve immediately.

Notes

Pair with Hosmer Winery 2011 Dry Riesling
Keyword kale, pumpkin seeds, salad dressing

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