Ingredients:
Salad
1/4 cup Zen Basil Seeds (soaked in 1/2 cup water for 5-10 minutes)
4 cups mixed winter greens (kale, arugula, spinach)
2 medium apples, cored and diced (Honeycrisp or Gala work well)
1 cup grapes, halved
1/2 cup celery, thinly sliced
1/2 cup walnuts, toasted and roughly chopped
1/4 cup pomegranate seeds
1/4 cup dried cranberries or raisins (optional)
Dressing
1/2 cup plain Greek yogurt or coconut yogurt (for dairy-free option)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp honey or maple syrup (adjust to taste)
Salt and pepper to taste
Instructions:
Prepare the Zen Basil Seeds:
Soak 1/4 cup Zen Basil Seeds in 1/2 cup water for 5-10 minutes until they expand and become gelatinous. Drain any excess water.
Toast the Walnuts:
Preheat a skillet over medium heat. Add the walnuts and toast for 2-3 minutes, stirring frequently, until fragrant. Set aside to cool.
Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and creamy.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, diced apples, grapes, celery, pomegranate seeds, and soaked Zen Basil Seeds. Toss gently.
Add Dressing:
Pour the prepared dressing over the salad and toss to evenly coat the ingredients.
Garnish:
Top with toasted walnuts, dried cranberries (optional), and an extra sprinkle of pomegranate seeds.
Serving Suggestion
Serve immediately for a fresh, crisp texture. Pair it with roasted chicken, turkey, or a warm bowl of soup for a balanced winter meal.
