4cupsfinely chopped kale one large bunch - stem removed -dinosaur/lacinato/curly
1cupfinely chopped red cabbage
2cupschopped broccoli
1cupjulienne carrotsor shredded
1cupthinly sliced red bell pepperone large or two small
0.5cupchopped parsley
.33cupdried cherries blueberries or cranberries
0.5cuptoasted pine nutssliced almonds, walnuts or pecans
Lemon Vinaigrette
.25cuplight olive oil
.25cupapple cider vinegaror vinegar or your choice
3tablespoonslemon juiceor orange juice
1teaspoonDijon mustard
⅛teaspoonsea salt
⅛teaspoonground black pepper
Instructions
Lemon Vinaigrette
Pour all of the ingredients into a jar or container. Secure the lid and shake to emulsify the dressing. Dressing can be made up to 5 days ahead of time.
Salad
Combine the chopped kale, cabbage, broccoli, carrots, red pepper in an extra-large bowl.
Drizzle one-third of the dressing over the salad, and sprinkle with the toasted nuts and dried cherries. Toss to combine and add additional dressing as needed.
Divide into individual bowls and serve with additional vinaigrette on the side.
Notes
Cranberries, dried blueberries, even raisins can be substituted for the dried cherries.
Toasted almonds, walnuts, or pecans are a delicious option in place of the pine nuts.
Add crumbled Feta, grated Parmesan, or shredded cheddar cheese if desired.