Warm Purple Power Salad with a Tangy Honey Vinaigre

Name: Warm Purple Power Salad with a Tangy Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Yellow Mustard; 2 Tablespoons Apple Cider Vinegar; 1/2 teaspoons Honey; 1/2 teaspoons Salt; 1/4 teaspoons Celery Seed; 1 teaspoon Dried Oregano; Pinch Cayenne Pepper (optional); Fresh Ground Black Pepper To Taste; 1 whole Small Purple Cabbage, Cleaned And Cored; 1 whole Onion; 1 whole Beet; 1 Tablespoon Extra Virgin Olive Oil, Or More As Needed; 1 whole Organic Red Apple, Cored And Diced (skin On); 4 cups Arugula; 1 cup Edamame Beans, Steamed; 1/2 cups Toasted Pistachios, Roughly Chopped; Salt And Pepper, to taste; 1/2 whole Orange, Juiced

Servings: persons

1/4 cups Extra Virgin Olive Oil
2 Tablespoons Yellow Mustard
2 Tablespoons Apple Cider Vinegar
1/2 teaspoons Honey
1/2 teaspoons Salt
1/4 teaspoons Celery Seed
1 teaspoon Dried Oregano
Pinch Cayenne Pepper (optional)
Fresh Ground Black Pepper To Taste
1 whole Small Purple Cabbage, Cleaned And Cored
1 whole Onion
1 whole Beet
1 Tablespoon Extra Virgin Olive Oil, Or More As Needed
1 whole Organic Red Apple, Cored And Diced (skin On)
4 cups Arugula
1 cup Edamame Beans, Steamed
1/2 cups Toasted Pistachios, Roughly Chopped
Salt And Pepper, to taste
1/2 whole Orange, Juiced

1
1.
2
In a medium-sized bowl whisk together all of the vinaigrette dressing ingredients.
3
Set aside.
4
2.
5
Cut cabbage into quarters.
6
Remove the thick white stem at the base of each quarter.
7
Cut each quarter in half and thinly slice each section.
8
Set aside in a large bowl.
9
3.
10
Peel the onion and cut it in quarters.
11
Cut each piece in half in the opposite direction and then cut it into thin slices.
12
Add it into a large pan.
13
4.
14
Peel the beet and cut into quarters.
15
Slice each quarter so you are left with thin matchstick-sized pieces.
16
Set aside.
17
5.
18
Put the pan with onions in it on the stove.
19
Add about a tablespoon of olive oil and saute on medium heat for about 5 minutes.
20
Add beets and cook for another 3 minutes.
21
6.
22
Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy.
23
Add diced apple two minutes before cabbage is done.
24
Remove from heat, pour it into a large bowl and immediately toss with the prepared dressing, arugula, edamame beans and chopped pistachios.
25
Add fresh orange juice last, and mix well.
26
Serve warm.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Yellow Mustard, 2 Tablespoons Apple Cider Vinegar, 1/2 teaspoons Honey, and more.

Yes, Warm Purple Power Salad with a Tangy Honey Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Purple Power Salad with a Tangy Honey Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions