Crispy Crunchy Fall Salad with Fig Balsamic Vinaigrette
Ingredients
- 1 small head radicchio, cut into ribbons
- ¼ head purple cabbage, cut into thin shreds
- ½ head dino kale, stems removed and cut into ribbons
- ½ cup toasted pecans, roughly chopped
- ½ red onion, thinly sliced
- 1-2 small apples, cut into matchsticks
- Seeds from ½ pomegranate
- ¼ cup shredded parmesan cheese
- Salt and pepper, to taste
- ½ bottle California Olive Ranch Fig Balsamic Vinaigrette
Instructions
1. Add all ingredients to a large bowl and toss until evenly coated.
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