Squeeze the vegetables as powerfully as you could for the best results.
This colorful salad is perfect for the winter holidays.
Line a small baking sheet with parchment paper.
Photo: Alexandra Shytsman
Whisk 2 tablespoons maple syrup, chili powder, cinnamon and 1/8 teaspoon salt in a small bowl.
Add pistachios and toss to coat.
Spread in a single layer on the prepared baking sheet.
Remove from the oven and cool completely; the nuts will harden and become crunchy as they cool.
Add oil in a gradual stream, whisking to emulsify.
Season with pepper to taste.
Combine cabbage and kale in a large bowl.
Drizzle with 3 tablespoons of the vinaigrette.
Transfer the vegetables to a serving platter.
Top with orange and grapefruit segments.
Drizzle with the remaining 2 tablespoons vinaigrette and sprinkle with the pistachios.
Refrigerate dressing (Step 3) for up to 3 days; shake well before using.
Cut a thin slice off the top and bottom of the fruit with a large sharp knife.
Place on a cutting board.
Remove the peel and white pith below, following the curve of the fruit as you go.
Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
Squeeze any extra juice from the membranes, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
