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kale salad with mango, spiced pepitas & pickled shallots

  • Author: zenbelly
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings
  • Category: vegetables
  • Method: raw


This kale salad is easy, fresh, and just might convert some kale haters. 


for the pepitas:

  • 1 tablespoon citrus juice (orange, lemon, lime, whatever you’ve got) 
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1 teaspoon sugar or coconut sugar (optional) 
  • 1 1/2 cups raw pumpkin seeds

for the kale salad: 

  • 1 shallot, thinly sliced
  • 3 tablespoons champagne vinegar or other mild vinegar
  • 3 tablespoons lime juice 
  • 2 bunches lacinato kale, stemmed and thinly sliced
  • 23 tablespoons extra virgin olive oil
  • 2 mangoes, diced
  • 1/2 cup spiced pepitas
  • a big pinch of salt


  1. To make the pepitas: Combine all the ingredients in a mixing bowl to coat, spread on a parchment lined baking sheet, and bake at 375ºF for about 5 minutes, until golden brown and puffed up. 
  2. In a small bowl, combine the sliced shallots with the vinegar and lime juice. Set aside while you prep the rest of the salad. 
  3. In a large bowl, massage the kale with the olive oil with 2 tablespoons of the olive oil for 3-5 minutes, or until it’s softened and broken down a bit. If it’s on the dry side, add an additional tablespoon of olive oil. (This might be necessary if your bunches of kale are on the larger side.) 
  4. Mix in the reserved shallot and liquid, mango, and a big pinch of salt. Toss to combine and taste for seasoning. 


Store extra spiced pepitas in an airtight container at room temperature. 

Keywords: kale salad, kale salad with mango