Hearty Winter Salad with Candied Pumpkin Seeds in a Maple Mustard Vinaigrette

This fresh, colourful Hearty Winter Salad with Candied Pumpkin Seeds in a Maple Mustard Vinaigrette is made with sturdy vegetables and seasonal fruit. Not only do the candied pumpkin seeds provide a welcome crunch, they’re great for snacking on too!

Ingredients
Salad:
 1 bunch kale, centre ribs removed, chopped
 1 Tbsp canola oil
 ¼ tsp salt
 1 cup shredded Brussels sprouts, cabbage and/or carrots
 2 oranges (navel, cara cara or blood) peeled and sliced
 ¾ cup crumbled goat cheese
 ½ cup sliced red onion, soaked in cold water
 ½ cup pomegranate arils
 ½ cup candied pumpkin seeds (recipe follows)
Dressing:
 ⅓ cup canola oil
 ¼ cup red wine vinegar
 4 tsp whole grain or Dijon mustard
 4 tsp maple syrup
 ½ tsp garlic powder
 ½ tsp salt
 ¼ tsp black pepper
Candied Pumpkin Seeds:
 ¾ cup raw pumpkin seeds
 1 Tbsp maple syrup
 ½ Tbsp whole grain mustard
 pinch salt

Instructions
1

To prepare the candied pumpkin seeds: Combine the pumpkin seeds, maple syrup, mustard and salt in a large skillet over medium-low heat. Stir frequently until toasted and sticky, about 6 minutes. Remove from the heat and let cool.

2

In a large bowl, add the chopped kale, olive oil and salt. Use your hands to massage the kale for about 2 minutes, until it’s softened and a deep green colour. Add in the shredded Brussels sprouts and toss well.

3

Arrange the kale and sprouts on a large platter or in individual bowls. Top with slices of orange, goat cheese, red onion (removed from the water), pomegranate arils and candied pumpkin seeds.

4

Prepare the dressing: In a jam jar or glass jar with a tight-fitting lid, combine the ingredients. Shake vigorously. Drizzle over the salad. Serve immediately.