3/4 cup pepitas (raw pumpkin seed kernels)
1/4 teaspoon ground cayenne pepper
Salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
1/2 pound curly kale, stems removed and thinly sliced
1/2 pound Napa cabbage, thinly sliced
1 1/2 cups dried cranberries
1 (15-ounce) can Mandarin oranges, drained
4 green onions, thinly sliced
8 strawberries, trimmed and thinly sliced
1 (16-ounce) bottle creamy poppy seed dressing
1 tablespoon orange zest
Juice from 1 orange
10, 1 1/2 cup servings
Place pepitas in a bowl and coat lightly with cooking spray. Sprinkle with cayenne pepper, salt and pepper. Toss to coat.
Place in a medium skillet over medium high heat. Cook over medium heat, stirring often until lightly toasted, about 5 minutes. Remove from heat and allow to cool.
Combine Brussels sprouts, kale, cabbage, dried cranberries, Mandarin oranges, green onions, strawberries and toasted pepitas in a large bowl.
Whisk together the bottled poppy seed dressing, orange zest, and orange juice in a small bowl. Pour over salad about 1/2 cup at a time and toss until salad and dressing are combined.