Crunchy Kale Winter Salad
Servings 4 servings
Ingredients
Salad
- 4 cups kale stemmed and chopped small
- 1 cup Brussel sprouts cut and shredded
- 1 granny smith apple sliced thinly
- ¼ cup toasted pumpkin seeds
- ½ cup pomegranate seeds
- 1 avocado cubed
Apple Cider Honey Vinaigrette
- 1 tbsp dijon mustard
- 1 tbsp raw honey
- 1/4 cup apple cider vinegar
- 1 1/4 cup olive oil
- sea salt & pepper
Instructions
- In a sauce or sauté pan, roast the pumpkin seeds for about 3-5 minutes on low heat
- Combine all vinaigrette ingredients into a shaker or mixing bowl and combine
- Once pumpkin seeds have cooled add to the rest of the ingredients, dress with vinaigrette and serve