| 13 | 15 | 349 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 4 cup | Kale |
| 1/4 cup | Walnuts (crushed) |
| 1 beet(s) | Beets, raw (julienned) |
| 1 large | Apple (julienned) |
| 1 tsp | Extra virgin olive oil |
| 2 tbsp | Pumpkin seeds (pepitas) |
| 2 tbsp hulled | Sunflower seeds |
| 3 tbsp | Goji berries, dried |
| 1/4 cup | Extra virgin olive oil (dressing) |
| 1/4 cup | Apple cider vinegar (dressing) |
| 2 tbsp | Dijon mustard (dressing) |
| 1 tbsp | Honey, raw (dressing) |
| 1/4 tsp | Sea Salt (dressing) |
1. Roughly chop the kale into bite-sized pieces. Crush the walnuts. Peel the beets.
2. Julienne the beets and apples using a mandoline. If you do not have a mandoline, slice into matchstick-sized pieces or grate.
3. In a large bowl, add the chopped kale. Drizzle with extra virgin olive oil. Massage with hands until tender.
4. Add the beets, apple, pumpkin seeds, sunflower seeds, goji berries, and walnuts to the bowl. Combine well.
5. For the dressing: Combine extra virgin olive oil, apple cider vinegar, dijon mustard, raw honey, and sea salt in a small bowl. Whisk until well combined. Optionally, you can add the dressing ingredients to a small blender and give it a few zips or toss them in a small mason jar and shake vigorously.
6. Drizzle the dressing over the salad mixture. Toss until lightly coated.
Quick Tips:
No beets? Use carrots instead.
| Fruit | 0.7 |
| Meat Alternative | 0.5 |
| Vegetables | 1.2 |
