SO-GOOD-FOR-YOU SALAD

So-Good-For-You Salad image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

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1/3 cup slivered almonds
1/3 cup shelled pistachios
1/3 cup sunflower seeds (without shells)
1/3 cup walnuts halves
Pinch of sea salt
2 cups baby spinach
1 bunch Swiss chard, ribs removed and sliced thin (about 3 cups)
1 bunch collard greens, ribs removed and sliced thin (about 3 cups)
1 bundle lacinato kale, ribs removed and sliced thin (about 3 cups)
1/3 cup canned chickpeas, rinsed
1/3 cup canned kidney beans, rinsed
6 ounces crumbled feta cheese
1/2 cup fresh raspberries
1 cup olive oil
1/2 cup raspberry vinegar or red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Splash of water
Kosher salt and freshly ground black pepper

Steps:

For the salad: Add the almonds, pistachios, sunflower seeds and walnuts to a dry skillet and toast over medium heat until they brown slightly, 2 to 3 minutes. Remove the pan from the heat. Sprinkle with sea salt.
For the dressing: Add the raspberries to a mason jar. Using the back of a wooden spoon, smash the berries. Add the olive oil, vinegar, honey, Dijon, water and some salt and pepper. Secure the lid and shake.
Add the spinach, chard, collard greens and kale to a salad bowl. Toss with 3 to 4 tablespoons of the dressing. Top with the chickpeas, kidney beans and feta and toss before serving. Refrigerate the remaining dressing.