This crunch holiday salad is packed with healthy antioxidants, Omega 3s and micronutrients!

YIELD: 4-6 servings

Recipe Development and Photography By: Williams-Raines


  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 3 tablespoons apple cider vinegar
  • 1/4 cup neutral tasting oil, such as grapeseed or canola
  • Salt and pepper
  • 1 bunch of curly kale, sliced into thin shreds
  • 1/2 of a head of Napa cabbage, sliced into thin shreds
  • 1 cup of spinach leaves, sliced into thin shreds
  • 1 large Granny Smith apple, cored and sliced thin
  • 1/2 cup pomegranate seeds
  • 1 celery stalk, sliced crosswise
  • 1/4 toasted walnuts, roughly chopped
  • Handful of fresh parsley leaves, roughly torn
  • Pea shoot for garnish (optional)


  1. Make the dressing: In a small bowl add the honey, Dijon mustard, shallot and apple cider, a pinch of salt and pepper, whisk well to combine. In a slow, steady stream add the oil and whisk until the dressing come together. Set aside.
  2. Place the apple slices in a bowl of cold water with a tablespoon of fresh lemon juice until you are ready to assemble the salad, to prevent the apples from browning.
  3. Assemble the salad: In a large bowl combine the kale, cabbage, spinach, apple slices (drained), pomegranate seeds, celery and walnuts mix together gently. Top with parsley and pea shoots if using.
  4. Dress the salad before serving or, if you prefer a softer consistency, similar to coleslaw, dress the salad 10-15 minute before serving to allow the kale and cabbage to marinate in the dressing a bit.
Print Friendly, PDF & Email