Kale & Roasted Pumpkin Seed Salad

Kale is one of my absolute favorite greens. In season now, this super food is delicious when it is enjoyed raw or quickly cooked. Kale has an amazing nutritional profile. It is an excellent source of vitamins A, C, E as well as calcium, iron, potassium and manganese- a mineral required in trace amounts but plays an important role in metabolism, bone development and antioxidant function.

 

Speaking of antioxidant function, this super veggie is uniquely high in its concentration of carotenoids and flavonoids, two antioxidants that are key in protecting our body from oxidative stress.   When our body is subjected to prolonged states of oxidation, it puts us at risk of developing chronic disease. Pair up with this green giant on a regular basis to help you fend off those nasty free radicals.

 

Kale & Roasted Pumpkin Seed Salad

 

1 Bunch of Dinosaur or Curly Kale, Ribs removed, chopped

2 TBS Olive Oil

Sprinkle of Sea Salt

1 Beet, Peeled and Grated

1 cup White Cannellini Beans

3 TBS Pumpkin Seeds, Dry Roasted

Juice of one lemon, or to taste

 

Preparation:

 

Wash Kale and remove the hard rib, chop and toss into a bowl. Add the olive oil and salt and massage with your hands. Peel and grate the beet into the salad, add in the beans. Place pumpkin seeds into the toaster oven at 350° for about 5-7 minutes, you will start to hear the seeds popping. Add in the lemon juice and voila, you have a fiber packed, nutrient rich meal.