Ingredients
Salad:
1 bunch of kale, remove stems and chop
¼ small head of purple cabbage, chopped
1 Cup nuts, toasted and chopped (cashews, walnuts, sunflower seeds, etc)
2 medium carrots, peeled and grated
1 Tbsp UP Extra Virgin Olive Oil
Dressing:
1 apple, diced
2 cloves garlic
2 Tbsp Herbes de Provence Olive Oil
2 Tbsp Pomegranate-Quince Balsamic Vinegar
2 tsp honey
1 tsp curry powder or turmeric powder
Directions
Massage kale and cabbage with EVOO until they start to soften. Combine with remaining salad ingredients in a large bowl.
Place all dressing ingredients in the food processor, blend until smooth.
Pour dressing all over salad and toss. Marinate for 30 min before serving.