Serves 4 generous side portions — Ready in 8 minutes flat Salad Base ▪︎3 big handfuls arugula (peppery kick) ▪︎3 big handfuls baby spinach ▪︎1½ cups very thinly shaved Brussels sprouts (use mandoline or sharp knife) ▪︎1 small bunch lacinato (Tuscan) kale, stems removed, leaves finely shredded and lightly massaged with a pinch of salt ▪︎½ English cucumber, halved lengthwise and thinly sliced ▪︎3–4 radishes, paper-thin slices (optional but pretty) Power Add-ins ▪︎½ cup pomegranate arils (or chopped apple if out of season) ▪︎⅓ cup toasted pumpkin seeds (pepitas) or sunflower seeds ▪︎¼ cup crumbled feta or goat cheese (skip or use vegan feta for dairy-free) Optional protein boost: 1 cup cooked chickpeas or 6–8 oz grilled chicken/shrimp Light Lemon-Balsamic Vinaigrette (makes exactly the right amount) ▪︎3 Tbsp good extra-virgin olive oil ▪︎1½ Tbsp fresh lemon juice ▪︎1 Tbsp balsamic vinegar (or white balsamic for lighter color) ▪︎1 tsp Dijon mustard ▪︎1 tsp pure maple syrup or honey ▪︎1 small clove garlic, minced or microplaned ▪︎¼ tsp kosher salt + lots of black pepper → Shake everything in a jar for 10 seconds. It will look creamy even without emulsifying hard. To Assemble Toss all the greens together in your biggest bowl (the volume shrinks once dressed). Add cucumber, radish, pomegranate, and seeds. Drizzle with ¾ of the dressing and toss gently with your hands — you want every leaf lightly glossy, not drenched. Taste a leaf → add the last bit of dressing + more salt/pepper if needed. Pile high on plates or serve family-style. It’s crunchy, tangy, slightly sweet, and the acidic. You’ll want this salad with everything now.

Please welcome @Amber Simecek to the Purely Rooted family!