- 1 cup thinly sliced red cabbage
- 4 cups baby spinach
- 1 large apple, sliced
- 1 cup blackberries
- 1/ 4 cup sunflower seeds
- 1 tablespoons apple cider vinegar
- 1/ 4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Soak & salt the cabbage for 15 minutes. Drain & dry right before preparing to keep it crunchy. Set aside.
Toss spinach, apple slices, blackberries, and sunflower seeds. Add cabbage.
In a small bowl, whisk apple cider vinegar, extra virgin olive oil, Dijon, and maple syrup. Toss in salad and serve immediately.