Nutritionist Approved: Kale Spring Salad

Ingredients:

•  1 large bunch kale, stems removed and roughly chopped
• 1 1⁄2 cups shredded red cabbage
• 1 crisp apple, thinly sliced
• 1⁄3 cup pomegranate seeds
• 2 tbsp walnuts, roughly chopped
•  2 tbsp sunflower seeds
  
• 1 generous handful of parsley, finely chopped

Dressing:

•  2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
•  1 tsp Dijon mustard
•  1⁄2 tsp honey
•  Pinch sea salt and fresh black pepper
  
• Sprinkle of cinnamon

Instructions:

1. Remove the kale stems and roughly chop the leaves
2.  Shred the red cabbage, thinly slice the apple, and finely chop the parsley
3. In a large bowl, combine kale, cabbage, apple, pomegranate seeds, walnuts, sunflower seeds, and parsley
4. In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, pepper, and a sprinkle of cinnamon
5. Pour the dressing over the salad and toss well to combine
6. Enjoy!

Functional Benefits:
This spring kale salad, perfect for the end of winter, is a fresh way to nourish your body as the seasons begin to shift. Packed with hearty greens, vibrant produce, and healthy fats, it supports digestion, immunity, and steady energy. The star of this salad, kale, is also in season in February, making it a fresh and timely choice!