Crunchy Winter Salad with a Dijon Vinaigrette Dressing

Crisp, bright, tart, sweet, and just a little bitter—this vibrant crunchy winter salad is the perfect balance to heavier holiday meals and sweets. Light, refreshing, and delicious on its own or topped with leftover turkey or roast the next day.

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Salad Ingredients:

• ¾ cup carrots, finely chopped or shredded

• ¾ cup celery, thinly sliced

• ¾ cup green apples, diced

• ½ lemon, juiced

• ½ cup unsweetened dried cranberries or raisins

• ½ cup dry-roasted salted pumpkin seeds

• ½ cup fresh parsley, chopped

• 3 cups arugula

Dressing Ingredients:

• 3 tablespoons apple cider vinegar or brown rice vinegar

• 1 tablespoon fresh lemon juice

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• Unrefined salt, to taste

• Freshly ground black pepper, to taste

• ½ cup extra virgin olive oil

Directions:

• In a 1-quart bowl, combine the carrots, celery, and green apples. Toss immediately with the lemon juice to prevent browning.

• In a separate 2-quart bowl, combine the arugula and parsley. Rinse, spin dry, and coarsely chop if needed. Then, add in the carrots, celery, and green apples.

• In a small bowl or jar, whisk together all dressing ingredients until well emulsified. Serve on the side.

• Mix in the dried cranberries or raisins just before serving.

• Top with roasted pumpkin seeds just before serving for maximum crunch.

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We recommend you always use organic ingredients when available to reduce chemical exposure for your good health.