INGREDIENTS
- Fall Harvest Salad
- 2 bunches kale - destemmed & chopped
- 1 tablespoon olive oil 1 tablespoon lemon juice
- 1 Honeycrisp apple, thinly sliced
- ¼ cup pomegranate seeds
- ½ cup mandarin segments
- 3 tablespoons pecans
- 3 tablespoons sprouted pumpkin seeds
- 3 tablespoons sprouted sunflower seeds Rosemary Mandarin Dressing
- ½ cup olive oil
- ½ cup mandarin juice
- ¼ cup lemon juice
- 1-2 tablespoon Great Lakes Gelatin MCT Oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh tarragon, chopped
- ½ teaspoon salt
DIRECTIONS
- Destem the kale and slice into thin pieces and place in a bowl. Pour the olive oil and lemon over the kale and start to massage to soften the kale for a few minutes.
- Mix in the pomegranate seeds, mandarins, pecans, pumpkin seeds and sunflower. Reserve about 1 tablespoon of each to garnish the top of the salad when done.
- Slice apple into thin slices with a mandolin or knife. Use a spoon to remove any seeds or core. Arrange the apples on the salad in fan shapes.
- Top the salad with any remaining ingredients.
- Option to add grilled rosemary steak or chicken or keep it plant-based and add some hearty roasted veggies.
- For the dressing, combine all the dressing ingredients in blender or food processor and mix until emulsified.
- Top with Rosemary Mandarin Dressing and enjoy!
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