08/15/2025
This kale, mango, cranberry, and pumpkin seed salad is so good, you’ll be tempted to lick the bowl clean… and honestly, I wouldn’t judge you.
Kale is packing vitamins A, C, and K, plus fiber to keep your body happy and your digestion on point. Mango brings a juicy punch of vitamin C, antioxidants, and natural sweetness. And those pumpkin seeds are little nuggets of protein, magnesium, and healthy fats that your heart and muscles will thank you for.
It’s fresh, it’s colorful, it’s nutrient packed, and it might just ruin all other salads for you.
Kale Mango Cranberry Pumpkin Seed Salad
Ingredients
• 2 bunches of kale, stemmed and chopped
• 1 lemon, halved
• 3 tablespoons olive oil or any neutral-tasting oil
• 1 medium mango, peeled and diced
• 1/4 cup reduced-sugar dried cranberries
• 1 teaspoon sea salt
• 2–3 tablespoons honey (to taste)
• 1/4 cup pumpkin seeds
Instructions
1. Tear the kale leaves from the stems and wash thoroughly.
2. Use a salad spinner or paper towels to remove as much water as possible.
3. Chop the kale into smaller pieces using kitchen scissors and place in a large bowl.
4. Add the juice from half the lemon and the olive oil to the kale.
5. Massage the kale with your hands for about 2 minutes until it begins to soften.
6. Add sea salt, honey, and the juice from the remaining half of the lemon. Mix well.
7. Add the diced mango and cranberries, then stir again.
8. Sprinkle in pumpkin seeds and mix until evenly distributed.
9. Taste and adjust honey, lemon, or salt as needed.
10. Cover and refrigerate for at least 1 hour before serving — it tastes best cold.
