| 12 | 20 | 211 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 1 medium head | Red cabbage (Purple, diced or shredded) |
| 2 cup | Arugula |
| 1 cup | Grape tomato (s) (orange grape; halved) |
| 1 large | Apple (large Pink Lady; diced) |
| 1 tbsp | Basil, fresh (finely chopped) |
| 2 tbsp | Walnuts (raw; chopped) |
| 2 ml | Almond butter (creamy; well-stirred) |
| 2 tbsp | Tahini (well-stirred) |
| 1/4 cup | Water (room temp) |
| 1 large | Orange (juiced) |
| 1 clove(s) | Garlic (minced) |
| 1 pinch | Salt and pepper (to taste) |
Nutritional Highlights
| Fruit | 0.7 |
| Meat Alternative | 0.4 |
| Vegetables | 5.5 |
This Autumn salad is loaded with this season's important nutrients like vitamin C, and zinc. Think immunity!