INGREDIENTS
4 cups
leafy kale
1 cup
brussel sprouts
1 cup
purple cabbage
1 cup
quinoa
1 cup
apple
1/2 cup
walnuts
1/4 cup
pomegranate seeds
1/4 cup
onion
2 tbsps
dijon mustard
1 1/2 tbsps
apple cider vinegar
1 tbsp
lemon juice
1 tbsp
maple syrup
1/4 tsp
kosher salt
1/4 tsp
ground pepper
1/2 cup
olive oil