Cranberry Poppy Seed Vegetable Salad

Cranberry Poppy Seed Vegetable Salad
  1. ¼ cup Cranberry-Pear Balsamic Vinegar
  2. ¼ teaspoon dry mustard
  3. 1 teaspoon chopped shallot
  4. 1-2 tablespoons sugar
  5. ¼ cup Single Varietal EVOO
  6. 1 tablespoon poppy seeds
  7. salt and pepper, to taste
  8. 4 cups shredded or spiralized broccoli stalks*
  9. 1 cup sliced Brussel’s sprouts
  10. 1 cup chopped kale
  11. 1 cup chopped green cabbage
  12. ½ cup chopped red cabbage
  13. ½ cup dried cranberries
  14. ½ cup pepitas (pumpkin seeds)
  1. Combine Cranberry Pear Balsamic Vinegar, dry mustard, shallot, and sugar in a blender and pulse to combine. With motor running, slowly drizzle in Single Varietal EVOO. Stir in poppy seeds and season with salt and pepper. Set aside.
  2. In a large mixing bowl combine broccoli, Brussel’s sprouts, kale, cabbage, cranberries, and pepitas. Toss with vinaigrette. Cover and refrigerate for at least 30 minutes. Toss again before serving. Enjoy!
  3. * You may also use a 12 ounce package of broccoli slaw (often includes not only the shredded broccoli but carrots and red cabbage) or pick up a package of the “Super Foods” salad – just toss the packaged dressing and make your own healthier version above! You’ll thank us!!
A Twist On Olives