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Superfood Art Salad with Orange-Dijon Dressing

Make edible superfood art to bring a dose of joy (and phytonutrients) to your plate… and your life! Start with kale as your canvas, then splatter it with mood-boosting ingredients in a variety of colors and textures. The fun you’ll have tossing everything together amps up the benefits. Creativity is proven to help lower stress hormones and bold hues are shown to enhance happiness. This is one of my all-time favorite salads to create and eat!

INGREDIENTS

Makes 4 servings

Orange-Dijon Dressing:
1 tsp finely grated orange zest
¼ cup fresh orange juice
2 Tablespoon apple cider vinegar
1 Tablespoon Dijon mustard
1 teaspoon maple syrup, or to taste
1 small clove garlic, minced
⅓ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper to taste

1 large bunch lacinato or curly kale (about ¾  lb), thick stems removed
1 teaspoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper
2 cups shredded red cabbage (about ½ small head)
1 cup cherry or grape tomatoes, halved
½ small red onion, very thinly sliced
½ cup pomegranate seeds
¼ cup dried golden berries or mulberries
⅓ cup roughly chopped roasted cashews
¼ cup goji berries
2 Tablespoon sunflower seeds
2 Tablespoon cacao nibs
2 Tablespoon hemp seeds

NOTE: The dressing makes more than you need but you’ll want extra to toss on salads all week.

Make edible superfood art to bring a dose of joy (and phytonutrients) to your plate… and your life! Start with kale as your canvas, then splatter it with mood-boosting ingredients in a variety of colors and textures. The fun you’ll have tossing everything together amps up the benefits. Creativity is proven to help lower stress hormones and bold hues are shown to enhance happiness. This is one of my all-time favorite salads to create and eat!

INGREDIENTS

Makes 4 servings

Orange-Dijon Dressing:
1 tsp finely grated orange zest
¼ cup fresh orange juice
2 Tablespoon apple cider vinegar
1 Tablespoon Dijon mustard
1 teaspoon maple syrup, or to taste
1 small clove garlic, minced
⅓ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper to taste

1 large bunch lacinato or curly kale (about ¾  lb), thick stems removed
1 teaspoon extra-virgin olive oil
Fine sea salt and freshly ground black pepper
2 cups shredded red cabbage (about ½ small head)
1 cup cherry or grape tomatoes, halved
½ small red onion, very thinly sliced
½ cup pomegranate seeds
¼ cup dried golden berries or mulberries
⅓ cup roughly chopped roasted cashews
¼ cup goji berries
2 Tablespoon sunflower seeds
2 Tablespoon cacao nibs
2 Tablespoon hemp seeds

NOTE: The dressing makes more than you need but you’ll want extra to toss on salads all week.

METHOD

To make the dressing, in a small bowl, whisk together the orange zest and juice, mustard, maple syrup, and garlic. Slowly add the olive oil while whisking continuously, until the mixture is emulsified. Season with salt and pepper.

Stack the kale leaves and thinly slice crosswise. Transfer to a large wide serving bowl and drizzle with the olive oil, a pinch of salt, and a few grinds of pepper. Massage the kale until it looks slightly wilted. Add the cabbage, tomatoes, onion, pomegranate seeds, and dried golden berries and toss to combine. Drizzle with about 1/4 cup of the dressing and toss to coat. Sprinkle the cashews, goji berries, sunflower seeds, cacao nibs, and hemp seeds on top and toss gently again.

Serve immediately with the remaining dressing on the side.