Kale, Beet + Blood Orange Dressing Salad

Winter season is here, and what better way to eat fresh this chilly season  than with a winter-harvest salad. In the world of holistic nutrition, everything happens for a reason and a season. There is a reason why we crave dense, hearty, comfort foods in the winter and cool, refreshing and lighter foods in the summer. 

Although it is the season to consume more warm and cooked foods, it is still ideal to eat raw food to aide our digestive tract. I believe we need a combination of raw and cooked foods throughout every season. And this salad is ideal to consume raw foods that are harvested during the winter and cooler months. Enjoy! 

Kale, Beet + Blood Orange Dressing Salad
Prep Time: 10 minutes
Serves: 2 large, 4 smaller salads

Salad Ingredients:
1 bunch kale, washed and chopped
1 bunch rainbow chard, washed and chopped
1 golden beet, grated
1 carrot (purple), grated
1/4 sunflower seeds

Dressing Ingredients: ** See Note
1/3 cup blood orange juice (1-2 blood oranges depending on the size)
1-2 tbsp grape seed oil
1 tbsp maple syrup
pinch of salt

Directions:
Wash and dry the chard and kale. Remove the ribs and stems and chop to your desired size. Place in a large bowl and rub some oil on your hands. Next, massage the chard and kale with your hands. This breaks down the roughness of the leaves. 

Grate the carrot and beet.  Mix all of the remaining vegetables into the bowl. In a small bowl, mix the dressing ingredients together. **Note: If you'd like add apple cider (or another flavor of) vinegar to taste for more zip.**. Once the dressing is mixed, pour into the salad and mix until well combined. 

Let's Connect! Love oranges? Try my other orange-inspired recipes. 

Agave-Mandarin Roasted Rainbow Carrots

Vegan Blood Orange Cake w/ Blood Orange Frosting

Vegan Upside Orange Cake

Yum