Ruby Salad

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Step 1

Wash and trim the vegetables, fruit, and berries as needed. Mix the ingredients for the vinaigrette, seasoning with salt and pepper to taste. Cover and set aside.

Step 2

Heat a skillet over medium-high heat. Toast the pumpkin seeds for a few minutes until they are crisp and golden. Transfer to a small bowl and sprinkle with salt.

Step 3

Assemble the salad in four serving bowls, starting with the leaves and shredded cabbage, and topping with the rest of the salad ingredients. Drizzle with the vinaigrette and sprinkle with salt. Top with the pumpkin seeds, pistachios, and feta.