¼ cup orange juice (60 mL), reserved from supreming oranges if desired.
1 tablespoon dijon mustard
2 tablespoons tahini
kosher salt, to taste
2 tablespoons extra-virgin olive oil
3 cups thinly sliced Tuscan kale (300 g), packed
1 cup thinly sliced red cabbage (100 g)
1 large fuji apple, cored and thinly sliced
1 cup thinly sliced Brussels sprouts (115 g)
3 oranges, supremed
¼ cup toasted pepitas (30 g), toasted
¼ cup pomegranate seeds (20 g)
Nutrition Info
Calories 382
Fat 13g
Carbs 64g
Fiber 12g
Sugar 40g
Protein 10g
How to Make It
1. Step
Make the dressing: Add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
2. Step
15 minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
3. Step
Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Divide between serving bowls or plates and drizzle with dressing to taste.
