Ingredients
Salad:
- 2 cups broccoli cut into small, bite-size pieces
- 4 cups kale baby; loosely packed
- 1 15 oz can chickpeas rinsed and drained
- 1 large apple chopped
- 1/2 cup pomegranate seeds
- 1/2 cup pecans toasted
- 1/2 cup feta cheese crumbled
Honey Mustard Dressing:
- 1/4 cup olive oil extra virgin
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp mustard Dijon
- 1/8 tsp salt
- pepper to taste
Instructions
- Combine all salad ingredients in a large bowl.
- In a small bowl, whisk together dressing ingredients.
- Pour dressing over salad and toss gently to combine. Serve immediately. If preparing salad ahead, wait and add dressing right before serving.