Superfood Salad

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Apple
  • 3/4 cup Beets
  • 3/4 cup Brussel sprouts
  • 3/4 cup Cabbage, purple
  • 1 tbsp Cilantro
  • 1/2 cup Cranberries, dried
  • 1 cup Curly kale
  • 1/2 tsp Ginger, fresh

• Condiments

  • 5 tbsp Clover honey
  • 2 tsp Dijon mustard
  • 1/2 cup Lime juice, fresh

• Pasta & Grains

  • 3/4 cup Quinoa, cooked red

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 1/2 tsp Apple cider vinegar
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Sunflower seeds

• Deli

  • 3/4 cup Broccoli slaw

Found on theharvestkitchen.com

Ingredients

• 1 cup curly kale, stems removed and finely chopped
• 3/4 cup broccoli slaw (I used the organic Trader Joes broccoli slaw)
• 3/4 cup purple cabbage, finely chopped
• 3/4 cup beets, peeled, lightly steamed and cut into small cubes
• 3/4 cup cooked red quinoa
• 3/4 cup apple, cut into small chunks (I used Honeycrisp)
• 3/4 cup brussel sprouts, finely sliced
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/2 cup fresh lime juice
• 5 tablespoons clover honey
• 1 tablespoon cilantro, coarsely chopped
• 2-1/2 teaspoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon fresh ginger, finely grated
• 1/2 cup extra-virgin olive oil
• salt and freshly ground black pepper to taste

Directions

• For the Salad Combine the salad ingredients in a large mixing bowl. Toss to combine. Drizzle the vinaigrette along the edge of the salad and fold into the ingredients to lightly coat. Honey Lime Vinaigrette Combine all of the ingredients in a mason jar and give it a good shake, or add all of the ingredients to a blender and blend until smooth.  Store in the refrigerator.