A beautifully colourful salad with a bit of everything: sweet, salty, juicy and crunchy.
Prep your kale by removing the leaves from the tough stems. Then, roughly (or thinly) chop the leaves and drizzle with about 2 tsp of olive oil. This is necessary for massaging your kale!
Massage your kale with hands to soften the tough fibres in the leaves. Transfer to large bowl of choice.
Grate beets, carrot, and slice purple cabbage.
Top kale in a lined-row with beets, carrots, chickpeas, pumpkin seeds, blueberries, and sliced cabbage.
Whisk or blend together all dressing ingredients until thoroughly combined. Drizzle desired amount onto salad (you can store extras in a jar). Serve right away as-is, or toss salad to combine together.
Store leftovers in refrigerator for about 2 days.