Toast the pepitas and toss the raw salad kit with its poppy seed dressing, then wilt everything in the pan with the warm seeds to coax out sweetness from the kale and cabbage. One kit stretches to two dinners when you give the greens heat.

Serves 2. 15 minutes, 12 at the stove.

Cook mode

1. Separate the pepitas from the salad kit and scatter them in a large skillet over medium heat, shaking the pan often until they pop and smell nutty, about 3 to 4 minutes. Transfer to a plate.4 min
2. Add the dressing from the kit to the same skillet over low heat, then add the chopped greens and vegetables from the kit with a pinch of salt, tossing with tongs until the kale begins to soften and the cabbage wilts, about 4 minutes. The warmth melds the dressing into the greens without cooking them to mush.4 min
3. Divide the warm salad between two bowls, top with the toasted pepitas and any cranberries that fell to the bottom of the kit, and serve while warm.

Note The cranberries are already in the kit, so no swap needed. Leftovers keep in the fridge for a day and taste fine cold or gently reheated. Serve with crusty bread or a piece of cheese on the side.