Kale and Feta Salad

• 1/2 cup pumpkin seeds
• 2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups)
• 8 ounces feta, crumbled
• 1 small red onion, sliced
• 1/2 cup olive oil
• Zest of 1 lemon and 1 tablespoon juice
• Salt and freshly ground pepper

1. 1.
2. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
3. 2.
4. Combine the kale, feta, and onions in a large bowl.
5. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper.
6. Scatter the pumpkin seeds over the top and serve.
7. Calories: 592
8. Total Fat: 51 grams
9. Saturated Fat: 14 grams
10. Total Carbohydrate: 21 grams
11. Protein: 18 grams
12. Sodium: 815 milligrams
13. Cholesterol: 50 milligrams
14. Fiber: 4 grams

pumpkin seeds, black kale, feta, red onion, olive oil, lemon, salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kale-and-feta-salad-recipe.html (may not work)