Warm Purple Power Salad with a Tangy Honey Vinaigrette

Hello power lunch.  Sautéed purple cabbage, apple, beets, and arugula meet a tangy honey mustard vinaigrette in a tasty, warm salad. This is brain, body, and soul food.  It is light and filling as well as visually delicious.  Get ready to power up your day with this lunch!

Purple cabbage steals the show.  Every time I cut into one I am amazed about how beautiful the colors and patterns are!  Simply stunning.  My aunt from Vermont actually grew the cabbage I used in this salad. It’s like the farmer’s market never closes.  She left the cabbage attached to the stem and roots so I got pretty dirty cleaning it, but it was fun and totally worth it!  While I do cook some of the ingredients, I don’t heat anything long enough for it to lose its texture.  I like to retain the vegetable’s crunch even in a warm salad.  Once you get through slicing and dicing all the veggies, this salad comes together really quickly.  It is also just as delicious reheated so you have an easy and nutritious lunch for a few days.

I can’t talk about this salad without explaining exactly why I titled it a “power” salad.  Purple cabbage is low in calories and high in fiber and antioxidants.  It also contains a lot of vitamins and minerals including vitamin A, vitamin C, vitamin K, folate, calcium, potassium, and magnesium.  Beets contain brain-boosting compounds, as well as slowly-released sugars that provide sustained energy.  Edamame beans are high in protein and can help prevent cancer while pistachios are high in vitamin B6 and aid in heart, eye, and skin health.

Those are some power facts!  So go ahead winter, bring on your worst.  I’ll stay warm, energetic, and cold-free with this colorful salad.  I recommend you do the same 🙂

Warm Purple Power Salad with a Tangy Honey Vinaigrette 
vegan, dairy-free, gluten-free

1 small purple cabbage
1 organic red apple, cored and diced
1 medium yellow onion
1 beet
1 cup edamame beans, steamed
4 cups arugula
1/2 cup toasted pistachios, roughly chopped
extra virgin olive oil
salt and pepper

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsps yellow mustard
2 Tbsps apple cider vinegar
1/2 tsp honey
1/2 tsp salt
1/4 tsp celery seed
1 tsp oregano
fresh ground black pepper, to taste
pinch cayenne pepper (optional)

1/2 orange, juiced

1.  Whisk together all dressing ingredients.  Set aside.

2.  Cut cabbage into quarters.  Remove thick white stem at the base of each quarter.

      Cut each quarter in half and thinly slice remaining cabbage.  Set aside in a bowl.

 3.  Peel onion and cut in quarters.  Cut each piece in half in the opposite direction and into thin slices.  Add to a large pan.

 4.  Peel beet and cut into quarters.  Slice each quarter so you are left with thin matchstick sized pieces.  Set aside.

5.  Put pan with onions in it on the stove.  Add about a tablespoon of olive oil and sauté on medium heat for about 5 minutes.  Add beets and cook for another 3 minutes.

6.  Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy.  Add diced apple two minutes before cabbage is done.  Remove from heat and immediately toss with prepared dressing, arugula, edamame beans, and chopped pistachios.  Add fresh orange juice last, and mix well.  Serve warm.

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