INGREDIENTS
10
Brussels sprouts
1
Butternut squash
1
bunch Kale
1
Navel orange, large
1 cup
Pomegranate arils
2 cups
Red cabbage
1/4 cup
Balsamic vinegar
1
Dressing
3 tbsp
Lemon juice
1
Sea salt & black pepper
4 1/2 tbsp
Olive oil
1/2 cup
Almonds, toasted
1/4 cup
Hazelnuts, toasted and chopped
3 tbsp
Orange juice