How far in advance can I make nourishing winter salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Why is nourishing winter salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does nourishing winter salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is nourishing winter salad [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

3.8K Views 10 years ago

Nourishing Winter Salad
[Vegan]

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Nourishing Winter Salad [Vegan]

This seasonal and colorful salad is perfect for the wintry months! It's topped with a creamy ginger-almond dressing that pairs well with the dark, leafy greens and tart pomegranate seeds. Using a variety of leafy vegetables make this salad easy to assemble, meaning you don't have to spend all of... Read More

Ingredients You Need for Nourishing Winter Salad [Vegan]

For the Salad:

4 cups of loosely packed thinly sliced red cabbage (about 1/4 of a head of cabbage)
4 cups of loosely packed thinly sliced kale (about 8-10 leaves, stems removed)
2 cups of loosely packed chopped parsley
1/2 cup pumpkin seeds and/or crushed almonds
Seeds from 1 pomegranate
1 sliced green apple (optional)

For the Dressing:

6 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice (from about 2 limes)
3 tablespoons water
1 tablespoon almond butter
1/2-inch piece fresh ginger, grated
1/2 teaspoon sea salt

Order with Instacart Download Our App

How to Prepare Nourishing Winter Salad [Vegan]

To Make the Salad:

Please wash all the ingredients for the salad. Remove the stem of the kale and also remove the hard core of the cabbage.
Thinly slice the kale, cabbage, and parsley and mix together in a large bowl with the pumpkin seeds and/or crushed almonds. Add the pomegranate seeds. If you are using the green apple, cut it in thin slices and add it to the salad.

To Make the Dressing and to Serve:

In a separate small container mix together the olive oil, lime juice, water, almond butter, grated ginger, and salt. Dress the salad just before serving.