citrus, chard & cabbage salad
serves 2–3soup + salad
ingredients
- for the salad:
- •1 cup shredded cabbage (green, purple, or a mix)
- •1 cup thinly sliced chard (stems removed if preferred)
- •1 orange or tangerine, segmented (or substitute grapefruit for extra tartness)
- •¼ cup thinly sliced red onion
- •¼ cup chopped cashews, lightly toasted
- •for the dressing:
- •3 tablespoons olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon honey or maple syrup
- •1 teaspoon dijon mustard
- •salt and pepper, to taste
- •optional toppings:
- •crumbled feta or goat cheese
- •a sprinkle of poppy or sesame seeds
instructions
pour in a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, dijon mustard, salt, and pepper until well combined. pour in a large bowl, combine the shredded cabbage, sliced chard, orange segments, red onion, and toasted cashews. pour the dressing over the salad and toss gently to coat. allow the salad to sit for 5–10 minutes so the flavors can meld. top with crumbled feta or goat cheese and a sprinkle of poppy or sesame seeds, if desired. immediately.
notes
this salad is delicious on its own or can be paired with grilled chicken or fish for a more substantial meal.
to make ahead, prepare the salad ingredients and dressing separately, then combine just before serving for optimal freshness.