This salad is basically a who’s-who of nutritional powerhouses: kale, cabbage, sunflower seeds, cherries, and more. Plus, this recipe makes enough for multiple lunches throughout the week. Key fat-burning ingredient: Kale: Loaded with 10 grams of fiber per serving, this uber-hip leafy green will keep you feeling full longer. Plus, it’s high in vitamin K, which helps regulate blood sugar levels. Recipe and photo courtesy of E.A. Stewart, RD @ The Spicy RD
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Makes 8 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
For the Dressing: ¾ cup extra virgin olive oil ¼ cup white balsamic vinegar or apple cider vinegar 1 Tbsp maple syrup ⅛ tsp garlic powder ⅛ tsp salt For the Salad: 4 cups finely chopped kale (~1 bunch) 1½ cups finely chopped purple cabbage ¾ cup dried berries and/or tart cherries ½ cup shelled frozen edamame, thawed ½ cup shelled raw sunflower seeds ½ cup mung bean or other sprouts 2 finely chopped Granny Smith apples salt and fresh ground black pepper to taste
How to make it
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use. To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
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This salad is basically a who’s-who of nutritional powerhouses: kale, cabbage, sunflower seeds, cherries, and more. Plus, this recipe makes enough for multiple lunches throughout the week.
Key fat-burning ingredient:
Kale: Loaded with 10 grams of fiber per serving, this uber-hip leafy green will keep you feeling full longer. Plus, it’s high in vitamin K, which helps regulate blood sugar levels.
Recipe and photo courtesy of E.A. Stewart, RD @ The Spicy RD
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
For the Dressing: ¾ cup extra virgin olive oil ¼ cup white balsamic vinegar or apple cider vinegar 1 Tbsp maple syrup ⅛ tsp garlic powder ⅛ tsp salt For the Salad: 4 cups finely chopped kale (~1 bunch) 1½ cups finely chopped purple cabbage ¾ cup dried berries and/or tart cherries ½ cup shelled frozen edamame, thawed ½ cup shelled raw sunflower seeds ½ cup mung bean or other sprouts 2 finely chopped Granny Smith apples salt and fresh ground black pepper to taste
How to make it
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use. To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
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Makes 8 servings
Prep time 10 min.
Cook time 5 min.
Ingredients
For the Dressing: ¾ cup extra virgin olive oil ¼ cup white balsamic vinegar or apple cider vinegar 1 Tbsp maple syrup ⅛ tsp garlic powder ⅛ tsp salt For the Salad: 4 cups finely chopped kale (~1 bunch) 1½ cups finely chopped purple cabbage ¾ cup dried berries and/or tart cherries ½ cup shelled frozen edamame, thawed ½ cup shelled raw sunflower seeds ½ cup mung bean or other sprouts 2 finely chopped Granny Smith apples salt and fresh ground black pepper to taste
How to make it
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use. To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
Makes 8 servings
Prep time 10 min.
Cook time 5 min.
Prep time 10 min.
Cook time 5 min.
Prep time
10 min.
Cook time
5 min.
Ingredients
- For the Dressing:
- ¾ cup extra virgin olive oil
- ¼ cup white balsamic vinegar or apple cider vinegar
- 1 Tbsp maple syrup
- ⅛ tsp garlic powder
- ⅛ tsp salt
- For the Salad:
- 4 cups finely chopped kale (~1 bunch)
- 1½ cups finely chopped purple cabbage
- ¾ cup dried berries and/or tart cherries
- ½ cup shelled frozen edamame, thawed
- ½ cup shelled raw sunflower seeds
- ½ cup mung bean or other sprouts
- 2 finely chopped Granny Smith apples
- salt and fresh ground black pepper to taste
How to make it
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use. To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use.
To make the salad, combine all the remaining ingredients, and pour ½ cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
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