When the end of summer is near I reach for salad ingredients that inspire me for fall but still feel like summer. Packed with raw goodness that your body loves.
In a small skillet toast pine nuts over medium heat. About 2 minutes. Should be fragrant and slightly browned. Remove from heat and let cool
In a large bowl toss cabbage, oranges, green onions, cranberries, carrots, apple, and celery.
In a bowl whisk together coconut vinegar, avocado oil, coconut sugar, and sea salt.
Stir toasted pine nuts into the dressing. Top the salad with dressing mixture.
Serve chilled. Can be made a day ahead of time if sealed tightly and stored in the refrigerator.