4 Serves
35 Mins
Place the sunflower seeds in a small skillet over medium heat. Toast them, stirring frequently, until they are lightly golden and fragrant. Remove from heat and set aside to cool.
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Vitamin K
1628 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
479 µg / 400 µgCalcium
966 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
205 mg / 420 mgPhosphorus
367 mg / 1,250 mgPotassium
1940 mg / 4,700 mgSodium
212 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
26 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large mixing bowl, combine the chopped kale, shredded green cabbage, butter lettuce, fresh parsley, diced onion, and sliced bell peppers.
Season the salad mixture with kosher salt and freshly cracked black pepper to taste.
In a separate small bowl, whisk together the salad dressing ingredients until well combined. Drizzle the dressing lightly over the kale mixture and toss gently to coat.
Place a metal plating ring on a chilled serving plate. Spoon the salad mixture into the ring, pressing down lightly to compact it. Top with orange segments.
Carefully lift the plating ring to reveal the molded salad. Garnish the plate with pomegranate seeds and a small drizzle of pomegranate molasses.
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