Warm Purple Power Salad

For the dressing, whisk together Extra-Virgin Olive Oil (4 Tbsp), Yellow Mustard (2 Tbsp), Apple Cider Vinegar (2 Tbsp), Honey (1/2 tsp), Salt (1/2 tsp), Celery Seeds (1/4 tsp), Fresh Oregano (1 tsp), Freshly Ground Black Pepper (to taste), and Cayenne Pepper (1 pinch). Set aside.

Cut Red Cabbage (1) into quarters. Remove thick white stem at the base of each quarter.

Cut each quarter in half and thinly slice remaining cabbage. Set aside in a bowl.

Peel Yellow Onion (1) and cut in quarters.

Cut each piece in half in the opposite direction and into thin slices. Add to a large pan.

Peel Beet (1) cut into quarters. Slice each quarter so you are left with thin matchstick sized pieces. Set aside.

Put pan with onions in it on the stove. Add Extra-Virgin Olive Oil (1 Tbsp) and sauté on medium heat for about 5 minutes.

Add beets and cook for another 3 minutes.

Add cabbage and cook for 5-7 minutes, or until cabbage is warm and starting to wilt but still crispy. Add Red Apple (1) 2 minutes before cabbage is done.

Remove from heat and immediately toss with prepared dressing, Arugula (80 g), Edamame (100 g), and Roasted Pistachios (60 g). Add Orange (1/2) and mix well. Serve warm.