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Strawberry Kale Salad with Honey Lemon Dressing Ingredients For the candied pepitas: cup salted, roasted pepitas 1 teaspoon extra virgin olive oil 1 tablespoon honey For the dressing: cup extra virgin olive oil cup fresh lemon juice 2-2 tablespoons honey, start with 2, add more, to taste 1 small clove garlic teaspoon kosher salt For the salad: 8 cups thinly sliced kale, about 1 cups sliced fresh strawberries 1 cup fresh blueberries cup dried cranberries Instructions For the candied pepitas: Preheat oven to 400F
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Make it in a lidded mason jar for easy storage & clean up: You can whisk or blend this dressing together in a small bowl per the recipe card directions, or you can make it in a lidded container (like a mason jar or weck jar) and shake until well combined
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Detachable long black chiffon sash included
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