Winter Greens Kale Salad with Creamy Citrus Vinaigrette
Serves: 4
  • 2 cups Kale (+ salt & oil for massaging)
  • ½ cup Broccoli Slaw
  • ½ cup Beet Greens
  • ¼ cup Red Cabbage
  • ½ cup Garbanzo Beans
  • 2 tbsp. Roasted Walnuts
  • 2 tbsp. Dried Cranberries
  • 2 tbsp. Hemp Hearts
  • 2 Morning Star Farms Buffalo Chik Patties, sliced (optional)
  • ½ cup Avocado Oil
  • Juice of 1 Lemon
  • Juice of 1 Orange
  • Zest of ½ Orange
  • 2 tbsp. Apple Cider Vinegar
  • 1 tsp. Dijon Mustard
  • 1 tbsp. Agave Nectar (or Honey)
  • 1 clove Garlic, minced
  1. Prepare all vegetables, as needed. I recommend gently massaging the kale prior to chopping (this will make it softer and easier to eat... WORTH IT. Simply massage with oil and salt for a few minutes prior to cutting). Chop the other greens according to your personal size preference and place in a large mixing bowl.
  2. Prepare the dressing in a sealable container. Shake vigorously prior to serving. (I use leftover condiment or pasta jars.)
  3. Add remaining ingredients and gently toss with desired amount of dressing.
  4. Serve with desired protein. We used Morning Star Farms Buffalo Chick Patties (I love the spicy addition) but regular chicken or tofu would also go nicely.
  5. Enjoy immediately. If preparing in advance, do not add dressing until you're ready to consume.
Recipe by Slice of Jess at