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Wintergreen Salad with Maple Dijon Vinaigrette

  • Author: Flora & Vino
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Diet: Vegan


Easy wintergreen salad with kale, cabbage, pepper, and avocado with two seeds and an enticing maple dijon vinaigrette. Perfect for a light lunch salad!


Kale Salad

  • 1 bunch kale, washed and shredded
  • 1/4 head of red cabbage, finely shredded
  • 1 bell pepper, diced
  • 1 avocado, diced
  • ¼ cup hemp hearts
  • ¼ cup pepitas 


  • 1/2 cup Eden Foods Extra Virgin Olive Oil 
  • 1/4 cup white onion, diced
  • 1 tbsp pure maple syrup
  • ½ tbsp dijon mustard
  • 1 TBSP lemon juice (juice from ½ lemon, squeezed)
  • ¼ tsp Himalayan sea salt
  • ¼ tsp garlic powder
  • pinch of black pepper


  1. Add all vegetables and diced avocado to a large mixing bowl. Set the hemp hearts and pepitas aside.
  2. Prepare the dressing by adding all ingredients to a high-speed blender or food processor and processing until well-combined and creamy. Pour into a dressing jar.
  3. To serve, pour the dressing over the mixing bowl and top with hemp hearts, pepitas. Lightly toss to coat everything. Serve immediately. 
  4. If you’re making this salad in advance, only dress as much as you need for one serving. Save the leftovers and combine just before serving for the best taste and texture. 
  5. Store leftovers separately in an airtight container in the fridge for about 5 days. Dressing will keep for one week.


Recipe adapted from Tone It Up

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Salad, Lunch
  • Method: Hand-mix, Blender
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free