Citrus And Winter Greens Salad

Name: Citrus And Winter Greens Salad
Total time: 30
Yield: 4
Ingredients: 1 clove garlic; ¼ cup finely chopped fresh parsley; ¼ cup chopped scallions; ¼ cup apple cider vinegar; 2 tablespoons honey; ¼ cup orange juice, reserved from supreming oranges, if desired; 1 tablespoon dijon mustard; 2 tablespoons tahini; kosher salt, to taste; 2 tablespoons extra-virgin olive oil; 3 cups thinly sliced Tuscan kale, packed; 1 cup thinly sliced red cabbage; 1 large fuji apple, cored and thinly sliced; 1 cup thinly sliced Brussels sprouts; 3 oranges, supremed; ¼ cup toasted pepitas; ¼ cup pomegranate seeds

Recipe by Greg Perez from tasty.co

Lunch 30 Mins.

Ingredients

4 servings

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1 clove garlic
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¼ cup finely chopped fresh parsley
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¼ cup chopped scallions
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¼ cup apple cider vinegar
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2 tablespoons honey
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¼ cup orange juice, reserved from supreming oranges, if desired
•

1 tablespoon dijon mustard
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2 tablespoons tahini
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kosher salt, to taste

•

2 tablespoons extra-virgin olive oil
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3 cups thinly sliced Tuscan kale, packed
•

1 cup thinly sliced red cabbage
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1 large fuji apple, cored and thinly sliced
•

1 cup thinly sliced Brussels sprouts
•

3 oranges, supremed
•

¼ cup toasted pepitas
•

¼ cup pomegranate seeds

Instructions

Make the dressing: Add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
15 minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Divide between serving bowls or plates and drizzle with dressing to taste.
Enjoy!