Recipe: Rainbow superfood salad

This colourful salad incorporates kale, cabbage, carrots, goji and more, forming a pretty (and delicious) meal!

✓ This recipe has been approved by a Sunnybrook dietitian.

Ingredients

• 6 cups shredded lacinato kale
• 4 cups shredded rainbow Swiss chard
• 2 cups shredded purple cabbage
• 2 shredded carrots (I use a julienne peeler to shred mine)
• 1 minced or thinly sliced shallot
• 1/4 cup roughly chopped almonds
• 1/2 cup pepitas
• 1/4 cup dried cranberries
• 1/4 cup goji berries soaked in 1/4 cup water for about 5 mins
• 3 tbsp sunflower seeds
• 2 tbsp hemp hearts

Dressing (you will have some left over)

• 2 tbsp tahini
• 2 tsp miso
• 1 mandarin orange, peeled (or a small navel orange)
• 1/4 cup apple cider vinegar
• water, to thin if desired

Instructions

• Whirl all the ingredients for the dressing in a blender and pour into a small jar.

• Combine all other ingredients in a very large bowl and toss to combine.

• Pour some of the dressing over top and toss again to coat.

• Let the salad sit either in the fridge or at room temperature for at least 10 minutes before eating. This will give the acid in the apple cider vinegar a chance to soften up some of the greens and make them more easy to digest.

Want more recipes? Visit Angela’s blog at  Eat-Spin-Run-Repeat.com