Fall Meal Prep - Thanksgiving Salad

Fall flavours are here and the markets are full with local, fresh produce. With everyone back to busier routines and fuller schedules, looking for ways to prepare quick healthy meals can be top priority.

This Thanksgiving cabbage salad can be prepared in bulk and stored in the fridge for easy lunches & dinners all week! The lemon juice will prevent browning, and the tougher, autumn vegetables won't get soggy in the vinagrette. Click on the picture (above) to watch this salad being prepared in less than 1 minute!

Dry ingredients:

• 1 cup walnuts (or pumpkin seeds)

• 1 cup dried cranberries

• 1 tsp chia seeds

• 1 tsp salt

Wet ingredients:

• 1/3 cup apple cider vinegar

• 2 tsp olive oil

• 1/4 cup lemon juice

• 1 tbsp maple syrup

Veggies/fruit:

• 1/2 red cabbage, shredded

• 1/2 green cabbage, shredded

• 1 red onion, diced

• 1 crisp apple - your favourite choice

Mix the dry and wet ingredients into the veggies/fruit, cover and store in the fridge. Portion and enjoy for lunches and dinners all week! Thanks to Davis’ mom for the inspiration for this delicious, healthy recipe