Who said salads are just for the spring and summer!!  With all the amazing fall fruits....it is super easy to make a beautiful vibrant fall salad that is packed full of fiber, vitamins and antioxidents. 

 

INGREDIENTS

The Salad

4 Cups Broccoli, Cauliflower, Red Cabbage, Carrots Slaw 

5-6 Kale Leaves, de-stemmed and chopped

2 Ambrosia Apples, sliced and diced

1 Persimmon, sliced and diced

2 Green Onions, chopped

Optional:  1 Cup Sproued Lentils (see salad recipes)

 

The Dressing

1/4 Cup Extra Virgin Olive Oil

1 Tbsp Raw Unfiltered Apple Cider Vinegar (I use Bragg's)

1/2 Ambrosia Apple

1/2 Anjou Pear

1-2 Inch Fresh Ginger

Optional:  1/4 Cup Water

 

The Topping

1/2 Pomegranate 

1/4 Cup Pumpkin Seeds

 

DIRECTIONS

1.  Destem kale leaves by starting from bottom of stem and sliding your fingers along stem to remove leaves (like a skewer).  Chop leaves into finer pieces

 

2.  Place kale leaves in a bowl, sprinkle with a litte salt and massage for 1-2 mins

 

3.  Add slaw to kales leaves and mix

 

4.  Add apples, permisson, green onion and mix

 

5.  Pour olive oil, apple cider vinegar, apple, pear and ginger into blender and blend for about 60 secs or until dressing has liquified

 

6.  Pour dressing over slaw and serve

 

7.  Top with pomegranate seeds and pumpkin seeds

 

FBR TIPS

• Most grocery stores carry broccoli slaw or rainbow slaw in the produce section.  Much faster and easier then having to grate the veggies!!

• The dressing has a thicker consistency, add water if you would like a thinner concsistency

• You can use a different kinds of apples for the dressing and salad, granny smith if you would like a tarter taste, I really like pink lady, honey crisp or jazz for sweeter

• You can also use barlett or bosc pear, instead of anjou

• Add sprouted lentils for extra protein

Rawsome Fall Slaw