1× Recipe
Ingredients
Tap to tick offApple Cider Vinaigrette
- ⅓ Cups Olive Oil
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
- 2 Tbsp Dijon Mustard
- 2 Tbsp Maple Syrup
- ¼ Tsp Fine Salt
- ¼ Tsp Black Pepper
Salad
- 4 Cups Kale
Packed chopped (ribs removed) - 2 Cups Red Cabbage
Finely sliced or grated - 2 Cups Black beans
Grated - 1 Cup Dried Cranberries
- ¾ Cups Pumpkin Seeds
- ½ Cups Green Onion
Chopped (with white parts) - ⅓ Cups Parsley
Fresh
Method
In a small bowl
- ⅓ Cups Olive Oil
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
- 2 Tbsp Dijon Mustard
- 2 Tbsp Maple Syrup
- ¼ Tsp Fine Salt
- ¼ Tsp Black Pepper
1
Whisk together all dressing ingredients in a small bowl. Set aside until ready to use.
In a large bowl
- 4 Cups Kale
Packed chopped (ribs removed)
2
Place chopped kale in a large bowl. Add 1/4 cup vinaigrette and massage kale for 5 minutes using your hands. I know this is weird and cumbersome but just do it, please. :-) You'll thank me later.
Add to large bowl
- 2 Cups Red Cabbage
Finely sliced or grated - 2 Cups Black beans
Grated - 1 Cup Dried Cranberries
- ¾ Cups Pumpkin Seeds
- ½ Cups Green Onion
Chopped (with white parts) - ⅓ Cups Parsley
Fresh
3
Add all remaining salad ingredients and remaining vinaigrette. Mix well. Cover and refrigerate for at least 1 hour before serving.