Seasonal greens and fruit – the best combination! Feel free to change this up with any types of greens and seasonal fruit you have on hand.

I always have a tricky time finding out how to use cabbage. I’m used to having it in soups, filled cabbage rolls, and coleslaw, but honestly not much else. Recently, I had a chopped Caesar salad that incorporated kale and cabbage, among other ingredients. I liked the combination and was surprised the raw cabbage wasn’t super bitter. I was inspired to created my own version at home, combining the greens with some local nectarines on top! This salad was a huge hit, and I’m looking forward to making more versions of it this summer. I hope you all enjoy this simple, delicious recipe as much as I have! Happy salad crafting! 🙂

Makes 3 Servings (*Can Easily be Multiplied)

Recipe by © Alysha Melnyk 2019

The Kitchenologist©

@alyshamelnyk

Kitchen Tools:

Scissors

Large Mixing Bowl

Knife

Measuring Cups

Ingredients:

3 Cups Napa Cabbage, Cut (Stem and all) into Small Pieces (*I use scissors to do this)

3 Cups Kale, Destemmed and Cut into Small Pieces (*I use scissors to do this)

1/4 Cup Balsamic Vinaigrette of Choice

1/3 Cup Feta Pieces (or Cheese of Choice)

1/3 Cup Raw Pecan Pieces

1/3 Cup Roasted and Salted Pumpkin Seeds

2 Ripe Nectarines, Sliced

Black Pepper to Taste

*You can easily change these amounts based on preferences.

Instructions:

1. First, combine your cabbage and kale pieces.
2. Next, add in the balsamic vinaigrette and mix until the vinaigrette is thoroughly incorporated throughout the mix.
3. Top with pecans, pumpkin seeds, feta, nectarine slides, and black pepper.
4. Enjoy! 🙂