Winter Salad

This recipe works wonderfully for daily winter meals!

You’ll Need

• 2 cups Dino or Curly kale, chopped
• 1 cup red cabbage, chopped
• 3 cups green cabbage, chopped
• ½ grapefruit, chopped
• 3 Tablespoons red onion, finely chopped
• 1/8 cup dried cranberries, chopped
• ½ cup candied walnuts (recipe below)
• 4 Tablespoons olive oil
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon honey
• Salt

Directions

• Prepare walnuts.
• As the walnuts cool, in a large bowl, mix kale, cabbages, red onion, grapefruit and cranberries.
• Make dressing by whisking in a small bowl, olive oil, apple cider vinegar, honey, and a pinch of salt.
• Mix dressing with veggies and top with candied walnuts.

Candied Walnuts

You’ll Need

• ½ cup walnuts
• 1 Tablespoon brown sugar
• Pinch of salt
• 1/8 cup water

Directions

• Preheat oven to 300.
• Place all ingredients into a small pot. Place on stovetop burner and bring the water to a boil.
• Then lower the heat to medium and stir constantly. 
• Stir until all the water has evaporated and a coating has formed on the nuts. Turn off the heat.
• Spread the walnuts evenly on a baking tray, covered with parchment paper (or a silicon baking sheet).
• Bake for 12-18 minutes. Cooking time will vary depending on oven, check to make sure nuts don’t burn and you want to make sure coating has solidified.
• Take them out and let them cool and they will crisp up.