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Kale Salad with Dried Cranberries, Pumpkin Seeds, Cotija Cheese, and Lemon Parsley Dressing
Copycat Laughing Planet Highway to Kale Salad
Prep Time
15 mins
Total Time
15 mins
Author: Julia
Lemon-Parsley Dressing:
  • 1 cup grapeseed or olive oil
  • ½ cup apple cider vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon stone ground mustard
  • 1 lemon zested
  • ½ cup flat leaf parsley leaves roughly chopped
  • 3 cloves garlic minced
  • ¼ teaspoon kosher salt or to taste
Kale Salad:
  • 8 ounces lacinato and red leaf kale thinly sliced
  • ½ cup raw pumpkin seeds pepitas
  • 1 cup shredded carrot
  • ½ cup dried cherries
  • 1/2 cup cotija cheese grated + more for serving
Prepare the Lemon-Parsley Dressing:
  1. Add all ingredients for the dressing to a small blender or food processor. Blend until completely smooth.
Prepare the salad:
  1. Add all ingredients for the salad to a large serving bowl. Add desired amount of lemon-parsley dressing and toss well to coat. Serve heaping bowlfuls of salad with additional cotija cheese grated on top.