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–+ servings
Apple, Beet, Carrot & Kale Salad

Apple, Beet, Carrot & Kale Salad

Fresh and colorful, this easy Apple, Beet, Carrot & Kale Salad is full of nutrition and flavor!
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Raw, Vegan
Servings 3 servings
Calories 200 kcal

Equipment

  • Mandoline

Ingredients
  

Salad Ingredients

  • 1 large apple (green or red – Fuji preferred) cored and julienned
  • 2 beets peeled and julienned
  • 1.5 cups carrots julienned
  • 3-4 curly kale leaves center vein removed and chopped
  • ⅓ cup cranberries organic preferred
  • pepitas or sunflower seeds to garnish

Dressing Ingredients

  • 4 tablespoons orange juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 dashes onion powder
  • 1 pinch mineral salt
  • black pepper couple grinds of fresh

Instructions
 

Dressing Instructions

  • In a small bowl, combine the orange juice, apple cider vinegar, dijon mustard, onion powder, mineral salt, and black pepper. Set aside.

Salad Instructions

  • Place the prepared apple, beet, carrots, kale and cranberries in a large mixing bowl, pour the dressing over top and toss to coat.
  • Place servings in individual bowls and top with a sprinkle of pepitas or sunflower seeds.

Notes

For cutting the beets and apples, a mandoline can be used to cut thin matchsticks, making the process easy. Adjust the orange juice in the dressing as needed to limit sugar intake.

Nutrition

Serving: 1saladCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 150mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 3000IUVitamin C: 40mgCalcium: 80mgIron: 2mg
Keyword apple, Beet, Carrot, Kale, salad, vegan
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