![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/ravenwood-salad-819x1024.jpg\")
<\/p>\nThe Ravenwood Salad<\/p>\n
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Great for Potlucks<\/p>\n
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2\/3 cup (160 ml) extra-virgin olive oil<\/p>\n
1\/3 cup (80 ml) red wine vinegar<\/p>\n
1 T. Dijon mustard<\/p>\n
1 tsp honey<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
1\/2 cup (70 g) sunflower seeds<\/p>\n
1\/2 cup (70 g) pepitas (hulled pumpkin seeds)<\/p>\n
1\/4 cup (60 ml) olive oil<\/p>\n
Flaky sea salt, such as Maldon<\/p>\n
1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced<\/p>\n
1\/2 head radicchio, thinly sliced<\/p>\n
1\/4 head green cabbage, shredded or thinly sliced<\/p>\n
2 large carrots, grated or thinly sliced<\/p>\n
1\/2 red onion, thinly sliced<\/p>\n
1\/2 cup (15 g) finely grated Parmesan cheese<\/p>\n
<\/p>\n
Preheat the oven to 35O\u00c2\u00b0F.\u00c2\u00a0 Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).<\/p>\n
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Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn\u00e2\u20ac\u201dthey shouldn\u00e2\u20ac\u2122t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Ravenwood Salad Great for Potlucks 2\/3 cup (160 ml) extra-virgin olive oil 1\/3 cup (80 ml) red wine vinegar 1 T. Dijon mustard 1 tsp honey Freshly ground black pepper 1\/2 cup (70 g) sunflower seeds 1\/2 cup (70 g) pepitas (hulled pumpkin seeds) 1\/4 cup (60 ml) olive oil Flaky sea salt, such as Maldon 1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced 1\/2 head radicchio, thinly sliced 1\/4 head green…<\/p>\n