Confetti Kale Salad
 

Picture

Recipe 

Salad
 

4-6 cups kale, ribs removed

1/2 - 3/4 c pomegranate seeds

1/2 c pepitas (pumpkin seeds)

1/2 c finely diced (or grated) watermelon radish

1/2 c finely diced (or grated) fresh beets

1/2 c diced red bell pepper

1/2 - 1 c garbanzo beans

*Note: Chop kale into bite sized strips.

Dressing
 

1/3 c olive oil

1/4 c 100% pure maple syrup

1/4 c balsamic vinegar

whisk ingredients together.

  
Alternatively, I recommend Brianna's Blush Wine Vinaigrette, below.
 


Directions

 Chop kale and place into large bowl. 

        Add dressing and massage into kale leaves. 

Prep and add remaining ingredients and mix them into the greens well. 

Add more dressing if necessary. 

Serve!
 

 
Food All Stars!
 
This recipe features several super foods but 2 of them I'm highlighting are kale and beets. 
Does this photo resemble a brain?  It's no surprise that eating lots of kale can help protect your brain from cognitive decline, because it's rich in brain boosting nutrients.  Kale is also a great anti-inflammatory food and is high in calcium, iron, & vitamins A, C, and K.  Eating it can help protect against various cancers, lower cholesterol levels, and support bone health.  It's a fantastic detox food and can be added to smoothies by the handful. 


 
Beets are incredible for your blood and heart, help reduce inflammation, and their pigment helps prevent the formation of cancer cells.   I used to hate the taste as a kid, but that's because they were served to me cooked, from a can!  Retain their freshness and bright flavor when you grate or dice them raw for this salad.