Harvest Salad

A hearty salad featuring shredded kale, crunchy apples, juicy pomegranate seeds, and crumbled feta. Paired with a tangy dressing.

Yield: 6-8 servings

Cooking time: 30 minutes

ingredients

• 2 cups shredded kale

• 1 small lemon, juiced

• 2 tbsp. extra-virgin olive oil

• 1 cup shredded vegetables (Brussels sprouts, cabbage, carrots)

• 2 medium apples, cored and diced

• 1 1/2 cups roasted pecans

• 4 oz. crumbled goat cheese (optional, leave out for dairy-free)

• 3/4 cup pomegranate seeds

FOR THE DRESSING

• 1 cup red wine vinegar or apple cider vinegar

• 4 tsp. whole grain or Dijon mustard

• 4 tsp. pure maple syrup

• 1 tsp. sea salt

• 1/2 tsp. ground black pepper

• 1 cup extra-virgin olive oil

Method

1. Place the shredded kale in a very large salad bowl. Add the lemon juice and olive oil. Use your hands to massage the lemon juice and oil into the greens for about a minute. The greens should wilt slightly and take on a deep green color.

2. Add the other shredded vegetables and chopped apple to the bowl.

3. Make the dressing by combining all of the dressing ingredients in a mason jar. Shake vigorously for 30 seconds, then pour it over the salad. Toss well to combine.

4. Add the roasted pecans, goat cheese (if using), diced apples, and pomegranate seeds on top.

Tips

• Now you can buy all kinds of vegetables chopped, shredded, cubed, and even spiralized. It’s making it so much easier to up the amount of veggies in our diet!