INGREDIENTS
2 cups
broccoli florets, cut into small bite-size pieces
3 oz
baby kale (about 4 cups loosely packed)
15 oz
can chickpeas, rinsed and drained
1
large apple, chopped
1/2 cup
pomegranate seeds
1/2 cup
pecans, toasted
1/2 cup
crumbled feta cheese
1/4 cup
extra virgin olive oil
2 tbsp
honey
2 tbsp
apple cider vinegar
1 tbsp
Dijon mustard
1/8 tsp
salt
pepper,