Ingredients

1 medium head green cabbage, thinly sliced
4 cups curly or tuscan kale, thinly sliced
2 pears, cut into matchsticks
1 large shallot or 1/2 red onion, thinly sliced
¾ cup shredded carrots
½ cup pomegranate arils
⅓ cup roasted pumpkin seeds
⅓ cup toasted walnuts or pecans, chopped
salt and pepper

CITRUS VINAIGRETTE

2 tablespoons freshly squeezed orange juice
1 tablespoon red wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon honey
1 teaspoon dijon mustard
1 garlic clove, finely minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
½ cup extra virgin olive oil

Method

1. In a large bowl, combine the cabbage, kale, pears, carrots and pomegranate. Sprinkle with a pinch of salt and pepper and toss well. Add in the pumpkin seeds and nuts. Drizzle with a few tablespoons of the dressing and toss. Let the slaw sit for 5 to 10 minutes before serving.

2. You can assemble the ingredients ahead of time, just want to dress until a few minutes before serving.

CITRUS VINAIGRETTE

1. Whisk all ingredients together until combined and emulsified. This dressing stays great in the fridge for about a week.