• ¾ Cup Raw Pumpkin Seeds
  • Cooking Spray
  • ¼ Teaspoon Ground Cayenne Pepper
  • Salt and Ground Black Pepper To Taste
  • 1 Pound Brussels Sprouts, Trimmed and Thinly Sliced
  • ½ Pound Curly Kale, Stems Removed and Thinly Sliced
  • ½ Pound Napa Cabbage, Thinly Sliced
  • 1 ½ Cups Dried Cranberries
  • 1, 15-Ounce Can Mandarin Oranges, Drained
  • 4 Green Onions, Thinly Sliced
  • 8 Strawberries, Trimmed and Thinly Sliced
  • 1, 16-Ounce Bottle Creamy Poppy Seed Dressing
  • 1 Tablespoon Orange Zest Juice from 1 Orange



Place raw pumpkin seeds in a bowl and coat lightly with cooking spray.  Sprinkle with cayenne pepper, salt, and pepper.  Toss to coat.

Place in a medium skillet over medium-high heat.  Cook over medium heat, stirring often until lightly toasted, about 5 minutes.  Remove from heat and allow to cool.  Combine Brussels sprouts, kale, cabbage, dried cranberries, Mandarin oranges, green onions, strawberries and toasted raw pumpkin seeds in a large bowl. 

For the dressing:  whisk together the bottled poppy seed dressing, orange zest and orange juice in a small bowl.  Pour over salad about ½ cup at a time and toss until salad and dressing are combined. 

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