Winter Salad

Vegetarian, Dinner, Lunch


Enjoy this fresh combination this season.


¼ C Riojana olive oil

2 Tbsp. Field Day Organic Apple Cider vinegar

2-3 cloves organic garlic, minced

2 Tbsp. Woodstock Dijon Mustard

½ tsp. Wholesome sugar, or sweetener of choice

Salt and pepper to taste

1 bunch organic green leaf kale, washed, dried, leaves stripped and torn into small pieces

1 organic shallot, sliced into thin rings

1 organic local apple, sliced thin

¼ C organic pomegranate arils or dried bulk cranberries

¼ C shaved Bel Gioioso parmesan cheese, broken into pieces

2-3 Tbsp. bulk sunflower seeds


Step 1

In a small bowl, add your minced garlic, dijon mustard, apple cider vinegar, and sugar to a bowl. Season with salt and pepper. Drizzle in just a tad of your olive oil, while whisking constantly, then drizzle in the remaining olive oil. Taste and adjust as needed.

Step 2

Add your Kale to a large bowl.

Step 3

Add your dressing to the bowl and massage to coat. This will also break down the kale so it is easier to eat.

Step 4

Add in your shallot, apple, pomegranate arils or dried cranberries, parmesan cheese, and sunflower seeds. Toss in the salad or serve on top.