Apple, Beet, Carrot & Kale Salad
1 large apple (green or red), cored and julienned
2 raw red or golden Red Dog beets, peeled and julienned
1 ½ cups Red Dog carrots, julienned
3 – 4 Red Dog kale leaves, center vein removed and chopped
⅓ cup cranberries
Pepitas or sunflower seeds, to garnish
4 tablespoons orange juice
1 tablespoon apple cider vinegar
2 teaspoons dijon mustard
2 dashes onion powder
Pinch of salt
Couple grinds of fresh black pepper
Dressing: In a small bowl, combine the orange juice, apple cider vinegar, dijon, onion powder, salt and pepper. Set aside.
Salad: Place the prepared apple, beet, carrots, kale and cranberries in a large mixing bowl. Pour the dressing overtop and toss to coat.
Serve: Place servings in individual bowls and top with a sprinkle of pepitas or sunflower seeds.
Serves 2 – 3.