Kale, Cabbage, And Brussels Sprout Salad

• 3/4 cup pepitas
• olive oil cooking spray
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1/2 pound curly kale, chopped
• 1/2 pound lacinato (dinosaur) kale, chopped
• 1/2 pound napa cabbage, chopped
• 1 1/2 cups sweetened dried cranberries (such as Craisins(R))
• 1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
• 3 green onions, thinly sliced
• 4 fresh strawberries, sliced, or to taste (optional)
• 1 (12 ounce) bottle poppy seed salad dressing (such as Marie's(R))
• 3 tablespoons orange juice concentrate

1. Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
2. Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
3. Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
4. Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

pepitas, olive oil cooking spray, cayenne pepper, salt, brussels, curly kale, lacinato, cabbage, cranberries, mandarin oranges, green onions, fresh strawberries, salad dressing, orange juice concentrate

Taken from www.allrecipes.com/recipe/239609/kale-cabbage-and-brussels-sprout-salad/ (may not work)